Sugar-free Pumpkin Seed Muffins

Sugar-free Pumpkin Seed Muffins

The falling leaves bid farewell to sweet summer and beckon the autumn in! A truly autumnal recipe inspired by the pumpkin harvest, I just can't get enough of these fruits and I wait all year to revisit my favourite pumpkin recipes. The fibre, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing daily salt intake for the treatment of hypertension, or high blood pressure (1). These pumpkin seed muffins are a perfect afternoon snack whether you're on the go or entertaining. Now autumn is well and truly here in Wales, these are definitely our new office staple!


225g Pumpkin Puree
60ml Coconut Cream
4 Large Eggs
80g Coconut Flour
1 tablespoon Baking Powder
1 tablespoon Pumpkin Pie Spice
35g Pumpkin Seed (Optional)



1.  Preheat oven to 350 °F (175) °C and line a muffin baking tray with cupcake holders.
2. Use a large mixing bowl to combine the dry ingredients: the coconut flour, pumpkin pie spice, baking powder and NKD Living Erythritol. Mix until combined.
3. Make a well in the middle of the dry ingredients and add the pumpkin puree, coconut cream and eggs. Start by folding with a spatula and finish off by beating with an electric mixer until smooth.
4. Separate the batter evenly into the muffin cups.
5. Bake for between 30–40 minutes, test by poking a knife into the centre of a muffin, it should come out dry when they are ready.
6. Remove the muffin tray from the oven and allow to cool.
7. Remove the muffins from the tray and top with pumpkin seeds for a perfect autumn treat.


Nutrition Facts* 

 Per 1 serving (serves 4)
Energy 238 kcal
Fat 21.5 g
Carbohydrates 16.4 g --> Just 3.4g NET Carbs!!!
   of which sugars 3.4 g
                 polyols 13 g
Protein 5.7 g
Salt 0.1 g


*We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We include the sugar alcohol, erythritol, in the final carbohydrate count however it does not affect blood glucose levels in most individuals in the same way as active carbohydrates. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.



  1. He, F., Marciniak, M., Carney, C., Markandu, N., Fraser, W., Dalton, R., & MacGreagor G. (2010). Effects of potassium chloride and potassium bicarbonate on endothelial function, cardiovascular risk factors, and bone turnover in mild hypertensives. Hypertension. 55(3), 681-688.

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