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Keto Pumpkin Muffins

Deliciously soft and slightly sweet keto-friendly pumpkin muffins, perfect for breakfast or a cozy dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 cup pumpkin puree
  • 2 large eggs Use room temperature for better mixing
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup erythritol or sweetener of choice Adjust to taste
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon Do not skip, it enhances flavor
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup melted coconut oil or butter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine pumpkin puree, eggs, and melted coconut oil. Mix until smooth and creamy.
  3. In a separate bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the pumpkin mixture until well combined.
  5. Line a muffin tin with paper liners or lightly grease it.
  6. Pour the batter evenly into the muffin cups, filling them about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow muffins to cool before serving.

Notes

Store in the fridge for 5 days or freeze for 1-2 months. Microwave briefly to reheat.