Low Carb, Paleo Pumpkin Muffins

Sabrina Soto shared this recipe for low carb/Paleo pumpkin muffins on her blog, and we had to try them. Test them out for yourselves, and check out more from Sabrina here!


  • 3lb. Pie Pumpkin
  • 2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 4 tablespoons of honey … (I used less)
  • 1/2 teaspoon liquid stevia
  • 6 large eggs


Preheat oven at 350 degrees

Cut the pumpkin in half and scoop out all of the seeds. Place each half face down in a large baking dish with about 1/4″ of water and bake for about 60 minutes Keep checking on it after 40 minutes to see if it’s tender. Remove from the oven and let the pumpkin cool. Then scrape the inner pumpkin into a container.

In either a blender or food processor, combine the almond flour, baking soda, spices and salt. After those are mixed together, add in 1 cup of pumpkin (you’ll have pumpkin left over), stevia, eggs and honey. Pulse for a few minutes. Then scoop that mixture into a loaf pan and place back in the oven for about 40-50 minutes. Cool, serve and enjoy!!