Seasonal Keto Pumpkin Muffins
These keto pumpkin muffins are a perfect fall bake, offering a moist, spiced, and low-carb treat for home bakers.
Ingredients
Muffin Ingredients
- 2 cups almond flour For gluten-free option
- 1/2 cup powdered erythritol or preferred keto sweetener
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs Room temperature preferred
- 1/2 cup pumpkin puree unsweetened
- 1/3 cup melted butter Melted but not hot
- 1 tsp vanilla extract
- 1/4 cup chopped pecans Optional
- 1/4 cup sugar-free chocolate chips Optional
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a bowl, whisk together almond flour, sweetener, pumpkin pie spice, baking powder, and salt.
- In a separate bowl, beat eggs, then whisk in pumpkin puree, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients and fold in pecans or chocolate chips if using.
- Divide batter evenly into the muffin cups (about 2/3 full).
Baking
- Bake for 18–22 minutes, until a toothpick comes out mostly clean and tops are golden.
- Cool for 10 minutes in the tin, then transfer to a rack to cool completely.
Notes
Measure almond flour carefully by spooning it into the cup and leveling it to avoid dense muffins. For sweeter muffins, dust with powdered erythritol after cooling. Store muffins in an airtight container and freeze for longer storage if needed.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 6gProtein: 5gFat: 13gSaturated Fat: 5gSodium: 180mgFiber: 2g
Tried this recipe?Let us know how it was!