You'll enjoy these tasty low carb pumpkin muffins bursting with cranberries and pecans. These gluten free treats make a terrific morning snack with coffee or tea.
During my time off from work for the Thanksgiving holiday I had some time to experiment in the kitchen. One of the things I've been testing are the low carb sweeteners made by LC Foods.
I've actually been a customer of LC Foods for a while. But, I've only tried a couple of their sweeteners. The inulin based ones are what I prefer to use in my ice cream recipes.
Recently, I was offered some samples of the low carb sweeteners to try. I tested out the White Sugar Sweetener with Erythritol in these low carb pumpkin muffins.
Although I have a similar muffin recipe here, I wanted to redo the recipes using a mix of almond flour and coconut flour. And, the amount of pumpkin needed was just about what I had leftover from making my mock sweet potato casserole.
My original low carb cranberry pumpkin muffins were made with all coconut flour. And, they didn't add any nuts.
I find pecans are a wonderful addition to the pumpkin and cranberry flavors. So, although I thought the original recipe was good, this one is even better.
Another change that made was using White Sugar Sweetener with Erythritol by LC Foods. My older recipe calls for a stevia erythritol blend along with a brown sugar substitute.
What I found with the LC Foods erythritol sweetener is that a more rounded sweet taste was achieved using less of the erythritol blend. The reason is likely because it uses a blend of four low carb sweeteners rather than the usual two.
You may be wondering what sweeteners are used in the LC Foods white erythritol sugar alternative. It's a blend of erythritol, inulin chicory root fiber, stevia, and monk fruit.
The combination of several sweeteners results in a synergistic effect which provides a better overall taste. And, when it comes to sweetening low carb treats, I've found that it's always best to use more than one sugar alternative.
Most erythritol based sugar substitutes have a distinctive cooling effect. This is not noticeable at all with the LC Foods white erythritol blend.
And, with the sweet taste of monk fruit added, the result is a taste that's more like real sugar. In fact, I find that the more sweeteners used, the less you need overall.
The low carb pumpkin muffins with cranberries and pecans were very moist and flavorful. I also found them to be very filling.
Due to the synergistic effect of the multiple sweeteners, I think the amount of the LC Foods erythritol blend could be reduced to ⅓ cup or less.
In addition to the white erythritol blend, LC Foods offers the following other low carb sugar replacements:
- Brown Sugar Sweetener - Erythritol
- Confectionary Powdered Sweetener - Erythritol
- White Sugar Sweetener - Inulin
- Confectionary Powdered Sweetener - Inulin
So, if you've been searching for some better tasting low carb sugar substitutes, give LC Foods a try. I think you'll find that their sweetener blends are one of the best tasting you can buy.
Low Carb Pumpkin Muffins with Cranberries and Pecans - Gluten Free
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Pumpkin Muffins with Cranberries and Pecans
- 1 ½ cup almond flour
- ½ cup coconut flour
- ½ cup low carb sugar substitute
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup coconut oil melted
- 2 eggs
- ½ sugar free dried cranberries
- ½ cup chopped pecans
- Grease 12 muffin cups with oil or line with foil liners.
- In large bowl, mix almond flour, coconut flour, sweetener, baking powder, cinnamon, ginger, and salt.
- Stir in pumpkin, coconut oil, eggs, cranberries, and pecans.
- Divide batter evenly into the muffin cups.
- Bake at 400°F for 20 to 25 minutes or until tops are lightly browned.
- Cool completely before removing from muffin cups (muffins may crumble if removed too early).
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 237 [carbohydrates] => 10 [protein] => 5 [fat] => 21 [saturated_fat] => 10 [cholesterol] => 31 [sodium] => 87 [fiber] => 5 [sugar] => 2 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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very crumbly needs a binder
I was surprised that this recipe called for 3 teaspoons baking powder and assumed that the muffins would rise. They did not.
Why is the baking powder needed?
Would an extra egg help them rise? Thank you!
The baking powder is to help rise. Separating the eggs and whipping the eggs until light and fluffy (soft peak) usually helps make a lighter texture and better rise.
what size of can of pumpkin??
It's 15 ounces.
Made tonight but put in square pan. Didn’t have cranberries. I think it came out great. Very moist. Love it!
Can you use fresh cranberries for this recipe? Dried cranberries usually contain sugar.
I find it best to use the dried ones. You can dry fresh ones in the oven and sweeten them with low carb sweetener. Click here to see how I make my own.
I use 2 teaspoons of sugar for this recipe . The yeast eats all it . I also changed some things n this . I love oat fiber.Esther
I wouldn't have thought to do that. But, yeast will eat up sugar.
I love my low carb diet!
I do too!
I recently picked up a bag of fresh cranberries from the grocery store. They were in the produce section next to the carrots. Do you think they would be OK to use in this recipe?
They would add moisture to the muffins. I have used fresh cranberries in a bread and it came out okay.
I tried this recipe but did not have the LC brand sweetener so I substituted ingredients. I have ordered some of the LC sweetener to try. These were good but turned out a little bit dry. I will try it again to make sure measurements were correct.
I found them a bit crumbly at first, but after cooling completely, they held together and were moist.