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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. 

Course Breakfast
Cuisine American
Keyword low carb, muffins, pumpkin spice, thm
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 153 kcal


  • 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


  1. Preheat the oven to 375 degrees. Put muffin liners in your muffin tin and spray them with coconut oil baking spray.

  2. 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.

  3. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  4. 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!).