Recipe: Dr. Jiwani’s Low Carb Vegan Pumpkin Muffins
(Gluten-Free Dairy-Free Egg-Free Sugar-Free for Diabetic Paleo Keto & Candida Diets)
This recipe for Dr. Jiwani’s Low Carb Vegan Pumpkin Muffins are perfect for the onset of fall. I needed a warm, delicious snack to occupy my hungry husband without affecting his diabetes. He always likes to have something with his afternoon tea, so I thought these Low Carb Vegan Pumpkin Muffins, chock full of protein and healthy nutrients, would be a secret winner. For my various autoimmune diseases, his diabetes, and my patients with food allergies, I wanted to ensure this tasty treat was High Protein, Low Carb, Gluten-Free, Egg-Free & Dairy-Free (Vegan), Soy-Free, Corn-Free and ideal for Paleo, Keto, Vegan & Grain-Free Diets. Thank goodness my husband is a willing guinea pig for me to experiment with, as I try to develop recipes & dietary solutions for my patients.
I love the fall for its colours, the smell of cinnamon and the amazing gourds like pumpkin & butternut squash that are great for recipes. If you love soup, check out Dr. Jiwani’s Butternut Squash Soup. My Low Carb Vegan Pumpkin Muffins contain pumpkin, low in calories and carbohydrates, but rich in many antioxidants, such as Zeaxanthin, Lutein, Cryptoxanthin, Vitamin A, C, E, B vitamins and critical minerals such as Potassium & Calcium. The Vitamin A levels in Pumpkin are the highest of all gourds, at over 200% RDA (Recommended Daily Allowance) essential for healthy skin, mucosa, vision and immunity.
I was surprised that it was easy to find Organic Pumpkin in the suburbs. I find that using organic ingredients makes all the difference in flavour and health effects in cooking and baking. It is important to AVOID the Pumpkin Pie Mix in a can as it is full of sugar (27 grams Carbs per 1/2 cup)!
Dr. Jiwani’s Low Carb Vegan Pumpkin Muffins are suitable for those looking for a nutritious sweet fix, yet Low Carb, Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free, ideal for those following Diabetic, Vegan, Paleo, Keto & Candida Diets.
Happy Fall Everyone!
Dr. Jiwani’s Low Carb Vegan Pumpkin Muffins
Serving: 24 Low Carb Vegan Muffins or 48 Mini-Muffins
3 cups Organic Pumpkin Seeds
2 teaspoon Baking Soda
1 teaspoon Himalayan Sea Salt
½ cup 70-80% Organic Dark Chocolate Pieces (Check Label for Allergies) Zimt Brand Use Zimt Brand if ALLERGIC to Cane Sugar AVOID if ALLERGIC to Cacao Bean (Chocolate)
½ cup Nuts of Choice (Walnuts, Pecans, Macadamia, Cashews)
½ cup Organic Unsweetened Shredded Coconut (Avoid Sulphites) Let’s Do Organic Brand
2 teaspoon Organic Cinnamon
1 teaspoon Organic Cardamom
1 teaspoon Organic Ginger
1 teaspoon Raw Organic Cacao Powder Brand Navitas Naturals AVOID if ALLERGIC to Cacao Bean (Chocolate)
½ teaspoon Organic Cloves
½ teaspoon Organic Allspice
2 cup Organic Pumpkin Brand Farmers Market
½ cup Organic Virgin Coconut Oil (Healthiest) / Avocado Oil / Grapeseed Oil
CHIA / FLAX Egg Replacer (270mL Water + 6 tbsp (90mL) Ground Chiaseed / Flaxseed: Mix, Set Aside & Wait 15 mins before using)
3 Eggs can be used instead of Egg Replacer if you’re not vegan or allergic to Eggs!
Water as needed to moisten batter (I add this at the end after trying to bind it all together)
1 cup Xylitol Brand Xyla Only Hardwood Source; Other Brands made from Corn) (For Low Carb, Paleo, Keto & Candida Diets)
1 cup Organic Coconut Nectar (AVOID on Low Carb, Paleo, Keto & Candida Diets)
3 Pinch Organic Raw Stevia Brand Organic Traditions
Preheat oven to 350 degrees
Make CHIA Egg Replacer & set aside for 15 minutes
Line muffin tins with recycled brown paper muffin liners
Grind Pumpkin Seeds with food processor into flour-like consistency, takes 1 – 2 minutes
Measure & combine all the Dry Ingredients including Spices & Sweetener, if Xylitol or Stevia, into a very large mixing bowl
Measure & combine the Wet Ingredients separately, including Sweetener, if Coconut Nectar.
Whisk Wet Ingredients well into Egg Replacer
Combine Wet & Dry Ingredients, mixing well. Add Water as needed to bind all ingredients
Scoop with melon baller or small ice cream scoop into lined muffin tins
Bake at 350 degrees for 25 minutes or until toothpick comes out clean, depending on your oven
Use caution after 20 mins
Cool Muffins for at least 1 hour to allow it to gel
- I always make extra and FREEZE the remaining in Glass Lock Containers to ration the family
- AVOID PLASTIC for storage due to cancer causing & hormone disrupting chemicals that leach into the food
- Kids prefer the mini-muffins as they’re cute and manageable without waste, whereas the Big Monsters can chomp those in two bites and often end up eating 4 – 6 minis!!
- Please avoid your specific food allergies. This recipe is allergy-free as above, when the correct ingredients are used as per the recipe above
- This is an Adapted Recipe
This information is for educational purposes only and does not advocate self-diagnosis. Due to individual variability, consultation with a licensed health professional, such as a licensed naturopathic physician is highly recommended, prior to starting a natural treatment plan. For further information, see Terms of our Website.
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