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–+ servings

Keto Pumpkin Muffins

These keto pumpkin muffins are soft, warmly spiced, and perfect for fall snacking. A low carb and keto friendly treat the whole family will love.
Keto Pumpkin Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 140 kcal
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Ingredients
  

  • 1 3/4 cups Almond Flour
  • 1/2 cup Granulated Erythritol
  • 2 tsp Pumpkin Pie Spice
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3/4 cup Pumpkin Puree
  • 3 Large Eggs
  • 1/4 cup Unsalted Butter, melted
  • 1 tsp Vanilla Extract

Equipment

  • muffin tin

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
  • In a large bowl, whisk together the almond flour, erythritol, pumpkin pie spice, baking powder, and salt.
  • In a separate bowl, whisk the pumpkin puree, eggs, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until a thick, evenly combined batter forms.
  • Scoop the batter evenly into the muffin cups, filling each about three-quarters full.
  • Bake for 22 to 26 minutes, until the muffin tops are golden and a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack. Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1servingCalories: 140kcalCarbohydrates: 3gProtein: 5gFat: 12g
Keyword keto muffins, low carb, pumpkin muffins, sugar free
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