Keto Pumpkin Muffins
Delicious low-carb pumpkin muffins that satisfy your sweet tooth without disrupting your keto diet.
Ingredients
Wet Ingredients
- 1 cup Canned pumpkin puree Not pumpkin pie filling
- 3 large Eggs Room temperature
- ½ cup Butter or coconut oil Melted
Dry Ingredients
- 2 cups Almond flour or coconut flour Adjust quantity based on preference
- 2 tsp Baking powder Ensure it's fresh
- 2 tbsp Pumpkin pie spice Or adjust to taste
- ½ cup Sweetener of your choice Monk fruit or erythritol recommended
- ¼ tsp Salt Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In one bowl, mix all the dry ingredients: almond flour, baking powder, pumpkin pie spice, sweetener, and salt.
- In another bowl, combine the wet ingredients: pumpkin puree, eggs, and melted butter or coconut oil.
Baking
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Scoop the mixture into the lined muffin cups, filling them about 2/3 full.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Store muffins in an airtight container in the fridge for up to 2 days, or freeze them for up to a month. Warm in the microwave before serving.