I’ve really wanted to use this can of pumpkin that’s been sitting in the pantry for a low-carb pumpkin treat and last night, inspiration finally struck! The cookie-like part (which I am calling “muffies” because why not) is fantastically low carb at about 1 net carb per serving… but I wanted to dress this batch up. Thus, the brown butter glaze.
I’m not going to lie to you, the glaze is going to add some carbs, but not too many! So if you’re looking for a quick AM treat that isn’t really going to break the bank carb-wise, skip the icing. But if you are looking for a delicious sweet treat that still comes in at only 5 carbs per muffie, then the icing is a must. Plus, you could cut some sugar by ditching the chocolate chips in the muffies.
I based the recipe off of several low-carb pumpkin bread recipes that I found online, but I decided to add some chocolate (of course) and make single serving muffin-type pieces to cut down on the portion control issues. Now if only I could limit myself to just one!
Low Carb Pumpkin Chocolate Chip Muffies
- ½ cup vanilla protein powder
- ¼ cup flax meal
- ⅔ cup coconut flour
- ¼ cup unsweetened shredded coconut
- ¼ cup 60% cacao baking chips (I would use smaller chips vs the larger chunks)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon Splenda for baking
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- pinch of ground cloves
- pinch of ground ginger
- ½ cup water
- ½ cup coconut oil
- 1 teaspoon apple cider vinegar
- ¼ cup canned pumpkin (not pumpkin pie mix)
- 4 eggs
- Preheat the oven to 350 degrees F. Grease a muffin top or whoopee pie pan with coconut oil (I used my handy coconut oil cooking spray from TJ’s)
- In a medium bowl combine the protein powder, flax meal, coconut flour, shredded coconut, chocolate chips, baking soda, salt, splenda and spices. In another medium bowl combine the water, oil, vinegar, pumpkin and eggs.
- Add the wet ingredients to the dry ones, mix until fully combined. Pour the dough into prepared baking pan, be careful not to overfill. A note: I used larger chips and the weight of them made them sink to the bottom of the batter. I had to kind of scoop them out seperately and place in the pan after I’d poured the batter. I’d recommend using a smaller chip if possible or just double-check to make sure there aren’t a glob of chips at the bottom.
- Bake for 12-15 minutes, until golden on the top and cooked through. Place on racks to cool. Store in sealed container for freshness.
- Note: You can use this recipe to make a loaf of bread too! Just pour all of your “dough” into a greased medium sized loaf-pan instead and bake for 45-50 minutes.
Sugar-Free Brown Butter Glaze
- 3 tbsp butter
- 6 tbsp powdered or granulated erythritol
- 1 to 2 tbsp heavy cream
- 1/4 tsp vanilla extract
- For the glaze, melt butter in small skillet over medium heat. Cook until butter is browned and fragrant, about 4 minutes. Remove from heat.
- Place erythritol in a medium bowl. I only had granulated on hand, and it worked fine but be aware that will give you bigger granules and almost add a tiny “crunch” to the glaze. If you’d like something smoother, use powdered. Slowly whisk in browned butter until well combined. Mixture will be thick.
- Stir in 1 tbsp of cream at a time until a spreadable consistency is achieved.
- Stir in vanilla extract.
- Spread glaze on cooled muffies (I just brushed it on) and let set, about 15-20 minutes.
As usual, I am posting a screencap of what I get when I plug the ingredients into the MyFitnessPal.com database using the “Recipe Box” function.
This should give you a better idea of what I used exactly and how I got the numbers below. I strongly suggest measuring and calculating your own totals so that you can be sure you are eating the macros that you believe you are.