Keto Pumpkin Muffins
These spiced pumpkin muffins are a delightful low-carb treat, perfect for starting your day on a cozy note during fall.
Ingredients
Muffin Base
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated erythritol or preferred keto sweetener
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup pumpkin purée
- 1/3 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Optional Streusel Topping
- 1/4 cup chopped pecans
- 2 tablespoons almond flour
- 1 tablespoon butter
- 1 tablespoon erythritol
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs then add pumpkin purée, melted butter, and vanilla. Mix until smooth.
- Fold wet ingredients into dry ingredients until evenly combined. The batter should be thick but scoopable.
- Spoon batter into muffin cups, filling about 2/3 full. If using streusel, mix the streusel ingredients until crumbly and sprinkle on top.
Baking
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes in the tin, then transfer to a wire rack.
- Enjoy warm with a dollop of unsweetened whipped cream or a smear of cream cheese.
Notes
For optimal freshness, make a double batch of muffins and freeze extras for quick breakfasts. Modify ingredients as needed to meet dietary requirements.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 7gProtein: 6gFat: 12gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 1g
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