Low Carb Pumpkin Muffins With Maple Frosting | THM: S

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Oh, pumpkin. How I love you.

You make delicious cheesecakes (little, medium, and big ones), but my latest adoration for you comes in the form of the lightest, moistest, low-carb muffins I have ever eaten. You don’t need any frosting, but the maple topping….this turns you into my favorite Trim Healthy Mama-friendly muffin of all time.

Y’all. If you’ve never baked a low-carb pumpkin muffin before (or any low-carb muffin at all), make this one! You’d think it was made with all-purpose flour, but nope; it’s made with a blend of coconut flour, almond flour, and golden flaxseed meal. (Or, if you have Trim Healthy Mama baking blend on hand, you can use that instead.) These muffins are also gluten-free and dairy-free if you use coconut oil instead of butter and leave off the frosting!

I sweetened these muffins with xylitol, but you can use Gentle Sweet in half the amount. Also, in place of the cinnamon, ginger, nutmeg, and cloves, you can use 1 1/2 teaspoons of pumpkin spice instead.

Yield: 12 servings

Pumpkin Muffins With Maple Frosting | THM: S

Pumpkin Muffins With Maple Frosting | THM: S

These Pumpkin Muffins with Maple Frosting are my ultimate favorite Trim Healthy Mama Fall S snack! They are incredible with or without frosting.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 cup golden flaxseed meal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/8 tsp cloves
  • 1 cup canned pumpkin
  • 1/3 cup xylitol
  • 4 eggs
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract
  • 1 cup whipping cream
  • 1 Tbsp xylitol
  • 1/2 tsp pure maple extract


  1. Preheat oven to 350 F. Place liners in a muffin tin.
  2. In a large bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together.
  3. In a separate bowl, beat pumpkin, xylitol, eggs, butter, and vanilla together on high speed until smooth. Add to dry ingredients, and beat on low until well combined. Let mixture stand for a two minutes before scooping into muffing liners (it will thicken slightly).
  4. Bake at 350 for 20-25 minutes, or until a toothpick comes out clean. Cool completely.
  5. In another bowl, beat frosting ingredients together until stiff peaks form. Pipe onto muffins.


You can make these muffins dairy-free by using coconut oil instead of butter.

You can use 1 1/2 tsp of pumpkin spice instead of the the other spices.

Substitute 3/4 cup THM Baking Blend for the coconut flour, almond flour, and flaxseed meal, if desired.

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37 thoughts on “Low Carb Pumpkin Muffins With Maple Frosting | THM: S”

  1. I can’t wait to try these tonight! I have a question when I bake with the THM baking blend my cupcakes ( usually trimtastic recipe) come out very wet on the bottom. Am I not cooking them long enough or should I add more of the baking blend. It usually seems like my liners are very oily on the bottom. Thank you I needed the use the rest of my canned pumpkin from the mini cheesecakes earlier this week!

  2. Hi. Would love to try this – but, please clarify which
    Spices can the pumpkin spice replace. Also,
    Is there a THM replacement for the xylitol, such as, the gentle sweet or super sweet? Thank you!!

  3. Thanks for three recipe. I made these tonight and the flavor and texture are great. I’ll be sharing these with friends at breakfast tomorrow!

  4. These are amazing!! THM recipes can be difficult sometimes. I will try something that somebody’s “whole family loved, even picky children” and all I get from my people is gags and “we don’t like this”! But, I always have success with your recipes!! Our families must have similar tastebuds Can’t wait to try those steak ad cheese quesadillas!

  5. Can you please give some advice on knowing how these muffins (as well as other THM baked goods) are done baking?
    I consistently have the problem of underbaking- I test them, the tester does out clean, and then they are soggy inside. I have also made the mistake of baking longer then having them burn. I think there is something that I am missing? THM baked goods just don’t seem to behave the the same way as traditional baked goods- there must be a secret ?

  6. Do you store these in the fridge afterwards or leave them out. Also, a lot of thm baked goods tend to be better (taste and texture wise) the next day. Is that the same for these muffins? I’m making these for a party on Sat so wondering if I should make them on Friday or Saturday morning. Thanks!

  7. Could I bake in a 8×8 glass baking dish instead to make it a bit easier for me? Any idea how long to bake (I was thinking about 40 min)?

  8. I made these with suggested substitutions of 2.5 Tbs Pyure Stevia and 3/4 cup THM baking blend. They seem too moist (I baked them until toothpick came out clean). Should I try adding another 1-2 TBS baking blend, or maybe using 2 Tbs applesauce and 2 Tbs butter (instead of 4 T butter)? They’re still tasty and I’ll eat them, but my 2 daughters thought they were too “wet” – not bready enough.

  9. Could you use monk fruit in place of xylitol? (We have dogs. Xylitol is deadly to dogs.) The conversion chart I found uses the same amount of monk fruit to xylitol.
    Is this correct?

  10. I made these yesterday with 1/6 cup xylitol-free gentle sweet, baking blend and since I didn’t have whipping cream for the icing, I added stevia sweetened chocolate chips. Texture was great, especially this morning when I ate them from the refrigerator. The problem was they weren’t sweet enough. Since I used xylitol free gentle sweet, I am wondering if it isn’t as sweet as the regular gentle sweet. I am going to make another batch and use 1/3 c and see how they taste. I do have xylitol on hand, but I get some digestive issues from consuming it.


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