Description
A delicious and moist low carb keto pumpkin muffin recipe perfect for fall flavors, breakfast, or snacks.
Ingredients
Scale
- 2 cups almond flour (about 200 g)
- 1 cup pumpkin puree (about 240 g)
- 3 large eggs
- 1/2 cup coconut oil (melted, about 120 ml)
- 3/4 cup erythritol (about 150 g)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine almond flour, erythritol, baking powder, ground cinnamon, ground nutmeg, and salt. Mix well.
- In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a nut-free option, use sunflower seed flour instead of almond flour.
- For a vegan version, replace eggs with flax eggs.
- Store muffins in an airtight container at room temperature for up to three days or in the fridge for up to a week.
- Freeze muffins in a freezer-safe bag for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: low carb, keto, pumpkin muffins, fall flavors, healthy snacks