Description
Keto Pumpkin Muffins are the perfect guilt-free treat to embrace the flavors of fall. These fluffy, spiced delights are low-carb and easy to prepare, making them ideal for breakfast, snacks, or dessert. Whether you’re enjoying them fresh out of the oven or saving some for later, these muffins will fill your kitchen with a warm aroma that invites everyone to gather around.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups almond flour
- ½ cup erythritol
- 2 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat 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, nutmeg, and a pinch of salt.
- Create a well in the dry mixture; add pumpkin puree, eggs, and vanilla extract. Stir until just combined—avoid overmixing.
- Fill each muffin liner three-quarters full with batter.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg