THM pumpkin spice muffins are the ultimate way to enjoy a crisp autumn or winter morning. I love that I can indulge in something delicious and healthy, instead of tearing my body down with blood-sugar-spiking ingredients. Just one of the many ways I like to practice self-care. In any case, I’ll take these THM pumpkin spice muffins with some black coffee any day over one of those sticky overly-sweet pumpkin spice lattes. #sorrynotsorry
It’s 10 am and the toddler is crawling up my legs, clearly famished and ready for his morning snack. Unfortunately, the cupboards and fridge are also a bit sparse.
Not to mention the fact that he sticks his nose up at just about anything I offer him.
Unless it’s mac and cheese.
I know I’m not the only one in this boat. Right?
what to make, what to make…
I see a can of pumpkin and I think: pumpkin muffins! If I could just whip up a quick batch of pumpkin muffins, I’d have snacks ready for the rest of the week!
Of course, it doesn’t help my immediate situation, but I decide to go for it anyway.
Using inspiration from my beloved THM cookbooks (along with lessons learned from one reject batch), I found the recipe.
These muffins are pumpkiny, spicy, and to me, taste a lot like that classic crumb cake from Starbucks (but with pumpkin, of course).
The best part of this is, it requires only one bowl. Just dump everything in and put it into your muffin tin.
THM Pumpkin Spice Muffins | Why You Should Make Them
Because pumpkin. If you’re into fall flavors or want to seize every chance you get to celebrate pumpkin, you absolutely must whip up a batch of these delicious beauties.
They’re easy and only require one bowl. Have I said that already?
These THM pumpkin spice muffins also keep well in the fridge for about a week (if they don’t get eaten first!), making excellent on-the-go snacks for children and adults alike.
These muffins are entirely indulgent on a cold day (especially if you top them with a dollop of whipped cream).
They are healthy. If you haven’t heard of the Trim Healthy Mama Plan, I wholeheartedly recommend that you check it out. This is coming from someone who detests the idea of dieting and has never actually done one. (gasp!) I just love the freedom and balance this plan advocates.
THM Pumpkin Spice Muffins | Special Ingredients
To make these THM pumpkin spice muffins, you should have some kind of flour substitute. I love the THM Baking Blend (side note: I get absolutely nothing if you purchase from them. I just love it that much). However, you would also get great results if you mix equal parts of almond flour, coconut flour, and flaxseed meal. Those can all easily be found in stores (I know Costco sells at least two of them).
You’ll also want to have your sweetener of choice on hand. I’ve been happy with monkfruit sweetener as well as THM’s Gentle Sweet.
I also recommend adding collagen to boost the protein in each muffin. I love the THM collagen, but it’s also easy to find in stores or on Amazon.
Some other ingredients, like blackstrap molasses and pure maple extract, are relatively easy to find in grocery stores, but you can certainly leave them out if you don’t have them on hand. I do love the brown-sugar effect that blackstrap molasses brings, as well as the health benefits. And the maple extract? I’ll put that in anything from baked goods to smoothies, or even make a good sugar-free maple syrup for my pancakes.
THM Pumpkin Spice Muffins | Details
This recipe yields 12 servings, with each serving totaling as follows:
- 153 calories
- 13 grams fat
- 3 net carbs
- 7 grams protein
THM Pumpkin Spice Muffins | Results
Not the best picture here, but I wanted to show the texture inside. Needless to say, the kids and I both loved them. For extra indulgence, I love topping these THM pumpkin spice muffins with butter or on-plan whipped cream. And depending on what time of day it is and how hungry I feel, I might add a protein shake on the side.
THM Pumpkin Spice Muffins | THM-S | Low-Carb | Gluten-Free
These muffins are perfect for a cold autumn or winter day, and so easy to prepare. Simply combine all the ingredients into one bowl and then scoop it out into your muffin pan.
- 1.5 cups THM baking blend (or equal parts almond flour, coconut flour, flaxseed meal)
- 1/3 cup monk fruit sweetener (or sugar-substitute of your choice)
- 1 tbsp cinnamon
- 1/8-1/4 tsp ground clove
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 3 pinches mineral salt
- 1 cup pureed pumpkin
- 2 eggs
- 1/4 cup egg whites
- 2/3 cup butter and/or coconut oil
- 1 tsp pure maple extract (not maple syrup; optional)
- 1 tsp pure vanilla extract
- 1/4 tsp blackstrap molasses (optional)
- 1.5 tsp fresh lemon juice
- 1/4 cup collagen
Preheat the oven to 375 degrees. Put muffin liners in your muffin tin and spray them with coconut oil baking spray.
Add all the ingredients into a large mixing bowl. I like to whisk the dry ingredients together before I start adding the wet ones, but it isn't necessary. The batter should be thick and scoopable, so you can use an ice-cream scoop to fill 12 muffin tins.
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy the muffins warm with butter or some on-plan whipped cream. Coffee is also encouraged. 😉 You can also keep them in the fridge for about a week (although they probably won't last that long!).