KETO PUMPKIN MUFFINS. The perfect low carb breakfast or afternoon fall treat, easy to make in one bowl and bake up soft, tender, moist and! A staple for pumpkin lovers, full of delicious pumpkin spice flavor!

 

INGREDIENTS YOU NEED:

super fine blanched almond flour
golden monk fruit sweetener
baking soda
pumpkin pie spice
fine sea salt
ghee, coconut oil
eggs
pumpkin
almond milk
pure vanilla extract

OPTIONAL ADD-INS:

(we use Lily’s)sugar free chocolate chips –

PUMPKIN MUFFIN VARIATIONS:

With a mix of cream cheese, almond milk and your favorite low carb sweetener, make a cream cheese filling
Top with a frosting(cream cheese)
Add a streusel topping(gluten free)
Use 1/4 cup of coconut flour in place of the almond flour for keto pumpkin muffins with coconut flour
For paleo pumpkin muffins, use coconut sugar
add chopped nuts/seeds

 

Course Breakfast, Snack
Cuisine American
Keyword keto muffins, keto pumpkin muffins
Prep Time 10 minutes
Cook Time 17 minutes
Servings 12 muffins
Calories 201 kcal

Ingredients

• 3 large eggs room temperature
• 1/4 cup drippy almond butter
• 1/4 cup coconut oil melted and cooled
• 3 tablespoons almond milk
• 1 cup canned pumpkin or pure pumpkin puree
• 3/4 cup golden monk fruit sweetener
• 1 1/2 teaspoons pure vanilla extract
• 1 1/3 cups superfine blanched almond flour
• ONE tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda

OPTIONAL ADD-INS

• ((we used Lily’s)1/3 cup sugar free chocolate chips
• 1 1/2 Tablespoon chopped pecans

Instructions

1. PREP MUFFIN PAN AND PREHEAT OVEN: Preheat the oven to 375ºF. With parchment paper liners, grease or line a 12 pan muffin tin and with coconut oil, grease (otherwise they will stick to the liners so it’s important to grease them ).
2. MIX THE WET INGREDIENTS: Beat the eggs in a large bowl until it gets fluffy then add the vanilla, nut butter, low carb sweetener, coconut oil, milk and pumpkin puree. Mix well until it gets fully combined.
3. ADD THE DRY INGREDIENTS: Stir in the baking soda, pumpkin pie spice, baking powder and almond flour and mix until it gets combined. The nuts and chocolate chips, fold in .
4. DIVIDE BATTER: Between the prepared muffin tins, divide the batter evenly (I use a large cookie scoop) and top with extra chocolate chips/pecans.
5. BAKE: For 17-19 minutes, bake in preheated oven or until a toothpick comes out clean when inserted into the center of a muffin .
   From oven, remove pan and for 10 minutes, allow the muffins to cool in pan

Nutrition Facts

Keto Pumpkin Muffins

Amount Per Serving
(1 muffin)
Calories 201
Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Total Carbohydrates 8g3%
Dietary Fiber 4g16%
Sugars 2g
Protein 6g12%