Wheat-Free, Low-Carb Pumpkin Muffins

READY IN: 32mins
Recipe by One Happy Woman

These are easy to prepare, are low carb, moist and delicious. They'd pass for a cupcake with a little frosting, too. The secret is in the finely ground flax seed meal - either grind your own or give the commercially ground meal about ten extra seconds in your blade coffee/spice grinder or blender. Cook's note: if you want to increase the yield on these, add 1/2 cup milk: almond, rice, or soy. And add 1 1/2 cups of bran. When I'm not doing wheat-free, I use wheat bran, but oat bran will do. If you do go the bran route, add 1 tsp baking soda and 1 tsp plain vinegar to the recipe: these puppies will rise better if you do. (thanks for posting a picture, sweetcakes!)

Top Review by sweetcakes

These muffins are soo tasty! They really are very moist and if you wanted to splurge a little you could drizzle some icing on top. I do like these as is though..they are that good! I made the original recipe and they were done in 19 min in my stove. Thanks for posting this, I'll be making these all the time!

Ingredients Nutrition


  1. Put all the ingredients except the soy flour and flax seed meal into the food processor and blend until well mixed.
  2. Add the flours and pulse until just blended.
  3. Scoop into greased muffin cups and bake at 425 for 25 minutes.
  4. These freeze well.

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