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Healthy pumpkin muffin topped with hazelnuts on a plate

Healthy Pumpkin Muffins with Hazelnuts

You'll love these healthy pumpkin muffins! They are packed with flavour and come together in minutes. The recipe is low carb, ketogenic and sugar free - perfect for diabetics.  

Course Breakfast, Dessert
Cuisine British
Keyword healthy pumpkin muffins, low carb pumpkin muffins, sugar free pumpkin muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 182 kcal
Author Katrin

Ingredients

Instructions

  1. Preheat your oven to 175 Celsius / 350 Fahrenheit. 

  2. In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth. 

  3. Add the all other ingredients except the hazelnuts and blend until smooth. 

  4. Last, add the hazelnuts, if using, and blend briefly. You want them to add some crunch! The hazelnuts are not essential for the recipe, but their flavour works really well with the pumpkin.

  5. Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture. Then scoop into a muffin pan lined with paper cups and sprinkle with hazelnuts. 

  6. Bake around 25 minutes or until lightly browned on top and a knife inserted comes out clean. 

Recipe Notes

See the post how you can make your own cafe-style paper cups. 

Can't get hold of pumpkin puree? Instructions on how to make your own are in the post. 

Serve on its own or with either whipped cream or sour cream. 

Nutrition Facts
Healthy Pumpkin Muffins with Hazelnuts
Amount Per Serving
Calories 182 Calories from Fat 116
% Daily Value*
Total Fat 12.9g 20%
Total Carbohydrates 10.2g 3%
Dietary Fiber 5.4g 22%
Sugars 3.9g
Protein 6.8g 14%
* Percent Daily Values are based on a 2000 calorie diet.