Delectable Keto Pumpkin Muffins

These keto pumpkin muffins are a delightful treat that perfectly embodies the cozy essence of fall. Each muffin is tender, moist, and brimming with the warm spices of cinnamon and nutmeg, coupled with the rich, earthy tones of pumpkin. Made with almond flour and sweetened with a keto-friendly sweetener, these muffins are not only delicious but also align with your low-carb lifestyle.

Course Snacks/Desserts

Cuisine American

Keyword keto desserts, Keto Pumpkin Muffins, keto snacks, Low Carb Pumpkin Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 150kcal

Equipment

Oven
12-cup muffin tin
Silicone or parchment paper liners
Large mixing bowl
Medium mixing bowl
Whisk
Spoon or spatula
Toothpick
Wire rack

Ingredients

2 cups almond flour (224g)
½ cup granulated erythritol (96g)
1 tbsp baking powder (14g)
½ tsp salt (2g)
2 tsp ground cinnamon (5g)
½ tsp ground nutmeg (1g)
½ tsp ground ginger (1g)
¼ tsp ground cloves (0.5g)
1 cup pumpkin puree (unsweetened) (225g)
3 large eggs
¼ cup unsalted butter, melted (57g)
1 tsp vanilla extract (5ml)

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or parchment paper liners.
In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate bowl, mix the pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined and there are no lumps.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure that your pumpkin puree is unsweetened to keep the muffins keto-friendly. For an extra touch of indulgence, fold in a handful of keto-friendly chocolate chips or top with a cream cheese frosting. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These muffins can also be frozen for up to 3 months. Thaw at room temperature or warm slightly before serving.

Nutrition