Keto Pumpkin Muffins
These keto pumpkin muffins are a delicious, low-carb treat perfect for a healthy breakfast or snack. Made with almond flour and pumpkin puree, they are moist and flavorful while keeping your carb count in check.
Equipment
- 1 mixing bowl
- 1 muffin tin
- optional muffin liners
- 1 whisk
- 1 spatula
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 1 ½ cups almond flour
- ½ cup pumpkin puree
- ½ cup erythritol (or any keto-friendly sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- ¼ teaspoon salt
- ¼ cup coconut oil (melted)
Instructions
- Preheat your oven to 350°F (175°C) and line the muffin tin with muffin liners if desired.
- In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt. Mix until well combined.
- In another bowl, mix the pumpkin puree, eggs, vanilla extract, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix.
- Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to add nuts or sugar-free chocolate chips for added texture.
Store the muffins in an airtight container for up to 5 days, or freeze for longer storage.
To enhance the flavor, consider adding a pinch of nutmeg or cloves for a spicier profile.