Low Carb & Gluten Free Pumpkin Raspberry Muffins

So I’m writing this while taking a break from painting props and backdrops for this week’s Foodless Friday’s post – which is on, you guessed it, props and backdrops for food photography!  It’s going to be awesome!  So awesome that I wish today was Friday, so I could do it now.  But it’s only Monday so I have to post a recipe to keep you all busy until then.  Wow, what an ego – like you have nothing better to do than read this blog and make these recipes, ha ha!  I need to get over myself…

Ok, but seriously, there is some major irony in this post because while I’m working on some awesome tips for backdrops and use of props in food photography for Friday – today I’m posting a recipe that came out great, but with photos that I hate like poison.  Consider this more of a what NOT to do!  I don’t know what I was thinking when I bought this orange place mat for use as a seasonal fall prop.  It reminds me of the safety vest I had when I was a power hungry dictator hall monitor in elementary school.  It definitely doesn’t translate well in these photos.  But I already had to make these twice to get the recipe right, and though they were quite yummy (even Mr Hungry and Hungry Jr. liked them), I am NOT making these stupid things delicious pumpkin muffins AGAIN this week!  So you’re stuck with these photos – please don’t let the nuclear orange color ruin your appetite, the muffins really are tasty, I promise!

Low Carb & Gluten Free Pumpkin Raspberry Muffins
Recipe type: Breads
Cuisine: Muffins
Serves: 12 muffins
  • ½ cup butter
  • ¼ cup almond butter
  • ½ cup granulated sugar substitute
  • 1 can water chestnuts
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 2 eggs
  • 1 tsp vanilla
  • 1 can pumpkin puree (15 oz)
  • 1 tsp baking powder
  • ⅔ cup coconut flour
  • 1 cup fresh raspberries
  1. In a food processor or blender, blend the butter, almond butter and granulated sugar substitute until smooth and creamy. Add the water chestnuts and puree until smooth. Blend in the cinnamon, nutmeg, eggs, vanilla and pumpkin puree until fully combined. Finally, add the baking powder and coconut flour and blend until smooth. The batter will be thick.
  2. Divide between 12 muffin cups. Top with fresh raspberries and bake at 350 degrees for 50 minutes. Turn off the oven and leave the muffins inside for another 10 minutes.
  3. Remove and cool before serving. Heinous orange place mat optional (and not recommended).
Nutrition Information
Serving size: 1 muffin Calories: 145 Fat: 12g Carbohydrates: 3.8g Protein: 3g

For more great recipes (and better photos!) download The Gluten Free Low Carber!


  1. amber allison says

    well i like the orange placemat and the muffins look awesomely good!! one question though. why water chestnuts? what do they add that i’m not catching? can’t wait to try these!

  2. says

    I am excited to try these! I saw the title and thought AWESOME, I don’t even have to go to the store… but then I saw the water chestnuts:-) Somehow, I think I’ll be stopping by the Asian aisle soon!

  3. says

    I gave these a try last night and sadly they are a super crumbly mess. I should have used muffin liners. Also, I only put one raspberry on each….it’s not really enough, add more than one if you try these – the flavour of the berries is essential!

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