Keto Pumpkin Muffins
Keto pumpkin muffins are the perfect fall treat, combining fluffy texture with warm spices and cozy sweetness. Ideal for a keto diet, these muffins make a delightful breakfast or snack option. With minimal prep time and an irresistible aroma, they’re sure to be a hit at any gathering or enjoyed during a quiet morning at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups almond flour
- ½ cup erythritol or monk fruit sweetener
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup melted butter or coconut oil
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In a separate bowl, combine pumpkin puree, melted butter or coconut oil, eggs, and vanilla extract until smooth.
- Gently fold wet ingredients into dry mixture until just combined.
- Line a muffin tin with liners and fill each cup about two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg