Here is my lower Histamine Pumpkin Muffins recipe. This recipe is excellent if you are on a high-fat or Keto diet, and it is adapted from several recipes I’ve tried.
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Table of Contents
Ingredient notes for lower histamine pumpkin muffins
This recipe calls for ChocZero Sugar-Free Maple Syrup as the sweetener and Beyond the Equator Pumpkin Seed Flour.
If you can’t tolerate pumpkin puree (and I can’t) then substitute butternut squash puree.
If tolerated you can substitute other flours as this recipe is fairly fool-proof!
What to serve along with lower histamine pumpkin muffins
This recipe is perfect with a hot cup of tea. Enjoy!
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Leftovers
- Serve immediately or freeze leftovers right away.
- Freeze for up to 3 months.
Here’s the recipe for lower histamine pumpkin muffins!
Lower Histamine Pumpkin Muffins
Ingredients
- ½ cup Butter or coconut oil
- 4 eggs
- ¾ cup Pumpkin Puree, if tolerated Or butternut squash puree
- 1 tsp Vanilla extract
- 1½ cups Beyond the Equator Pumpkin Seed Flour
- ½ cup Coconut flour
- ¼ tsp Cinnamon if tolerated
- ½ tsp Ginger, ground
- ¼ tsp Nutmeg, ground
- ½ tsp sea salt
- ¼ cup ChocZero Chocolate Chips Dark Chocolate
- 2 tbsp ChocZero Sugar-Free Maple Syrup
Instructions
- Preheat the oven to 350 °F. Line a muffin pan with 12 liners.
- Cream together softened butter, sweetener, and the flours. Add remaining ingredients, stirring to combine.
- Divide batter evenly among 12 muffin cups. Bake for 25 minutes.
- Freeze individually wrapped, or serve immediately.
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Disclaimer
The preceding material does not constitute medical advice. This information is for information purposes only and is not intended to be a substitute for professional medical advice, diagnosis, cure or treatment. Always seek advice from your medical doctor.
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