Keto Pumpkin Muffins
Indulge in the warmth of fall with these delightful keto pumpkin muffins! Bursting with cozy spices and a fluffy texture, they offer a guilt-free treat that’s perfect for breakfast, snacks, or dessert. Easy to prepare and irresistibly delicious, these muffins will quickly become a staple in your kitchen, bringing smiles to family gatherings or cozy mornings at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup almond flour
- 1/2 cup erythritol or monk fruit sweetener
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1/4 cup unsweetened applesauce (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and nutmeg until combined.
- In another bowl, beat pumpkin puree, eggs, and unsweetened applesauce until smooth.
- Gradually add the dry mixture to the wet ingredients and stir gently until just combined.
- Spoon the batter into muffin cups until about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 140
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 0.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg