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Healthy Keto Pumpkin Muffins Recipe
If you’re looking for a delicious and easy way to enjoy keto pumpkin muffins, you’ve come to the right place. These low-carb pumpkin muffins are moist, fluffy and packed with fall flavors. They’re perfect for breakfast, snack or dessert, and they’re gluten-free, sugar-free and keto-friendly. Plus, they’re super simple to make with just a few ingredients and a blender. In this post, I’ll show you how to make these amazing keto pumpkin muffins in just 30 minutes. You won’t believe how good they taste!
Keto Pumpkin Muffins: A Low-Carb Treat
You’re in luck if you love pumpkin muffins but want to cut down on carbs. Keto pumpkin muffins are the perfect low-carb treat for fall. They are moist, fluffy, and packed with pumpkin spice flavor. Plus, they are easy to make with simple ingredients.
Keto pumpkin muffins are made with almond flour, coconut flour, and erythritol, a natural sugar substitute. These ingredients make the muffins low in carbs and high in fiber and healthy fats. They also keep the muffins gluten-free and dairy-free.
You can enjoy this low-carb pumpkin dessert as a breakfast, snack, or dessert. They are great on their own or with some butter or cream cheese frosting. You can also freeze them for later or store them in an airtight container for up to a week.
Keto pumpkin muffins are a great way to satisfy your sweet tooth without breaking your keto diet. They are also a great way to use up leftover pumpkin puree or canned pumpkin.
Sugar-Free Pumpkin Muffins: Guilt-Free Delight
Who doesn’t love a warm, moist, and fluffy muffin for breakfast? Especially when it’s made with wholesome ingredients and no added sugar. These sugar-free pumpkin muffins are the perfect treat for a cozy fall morning.
Ingredients
Here are the ingredients you will need:
- 4 eggs
- 1/2 cup of melted butter
- 1/2 cup of granulated erythritol
- 1 teaspoon of vanilla extract
- 3/4 cup of pumpkin puree
- 1 1/2 cups of almond flour
- 2 teaspoons of baking powder
- A pinch of salt
- 2 teaspoons of pumpkin pie spice
Instructions
Making these muffins is super easy and quick. All you need are a few simple ingredients and a muffin tin. Here’s how to do it:
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together four eggs, half a cup of melted butter, half a cup of granulated erythritol, a teaspoon of vanilla extract, and three-fourths of a cup of pumpkin puree.
- In a separate bowl, whisk together one and a half cups of almond flour, two teaspoons of baking powder, a pinch of salt, and two teaspoons of pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Divide the batter evenly among the prepared muffin cups, filling them about three-fourths full.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
- Enjoy your sugar-free pumpkin muffins with some butter, cream cheese, or whipped cream if desired.
These muffins are so delicious and satisfying that you won’t miss the sugar at all. They are also great for meal prep and freezing. Just store them in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. Then, reheat them in the microwave or oven whenever you want a yummy snack or breakfast.
Variations
If you love these keto pumpkin muffins, you might want to try some of these variations to spice up your breakfast or snack:
- Coconut flour pumpkin muffins: To make these muffins with coconut flour, you need to adjust the amount of flour and liquid in the recipe. Coconut flour is very absorbent and requires more eggs and liquid than almond flour. You can use 1/4 cup of coconut flour instead of 1 1/2 cups of almond flour, and add two more eggs and 1/4 cup of almond milk to the batter.
- Keto pumpkin muffins with cream cheese: For a decadent treat, you can add some cream cheese filling to these muffins. Simply beat 4 oz of softened cream cheese with 2 tbsp of powdered erythritol and 1/2 tsp of vanilla extract until smooth. Then, spoon some batter into the muffin cups, add a dollop of cream cheese mixture on top, and cover with more batter. Bake as usual and enjoy!
- Keto pumpkin muffins almond flour: This is the base recipe for these muffins, and it’s super easy to make. All you need is some almond flour, eggs, pumpkin puree, butter, sweetener, baking powder, pumpkin pie spice, and salt. Mix everything in a large bowl, divide the batter among 12 muffin cups, and bake for 25 minutes or until golden and fluffy.
Before You Leave
In conclusion, these keto pumpkin muffins are a delicious and healthy treat that you can enjoy any time of the year. You can customize them with your favorite nuts, seeds, or chocolate chips, or leave them plain for a simple snack.
If you liked this recipe, you might also want to check out these other keto pumpkin recipes:
- Keto Pumpkin Pie: A classic dessert with a keto twist. This pie has a flaky almond flour crust and a creamy pumpkin filling that is spiced to perfection.
- Keto Pumpkin Cheesecake: A decadent and rich cheesecake that is easy to make and keto-friendly. This cheesecake has a chocolate almond crust and a smooth pumpkin cream cheese filling.
Keto Pumpkin Muffins Recipe
Equipment
- Large bowl
- Whisk
- Medium bowl
- Spatula
- Muffin tin
- Paper liners
- Wire rack
- A tooth pick
Ingredients
- 4 eggs
- ½ cup of melted butter
- ½ cup granulated erythritol
- 1 tsp vanilla extract
- ¾ cup of pumpkin puree
- 1½ cup of almond flour
- 2 tsp of baking powder
- 2 tsp of pumpkin pie spice
- A pinch of salt
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together four eggs, half a cup of melted butter, half a cup of granulated erythritol, a teaspoon of vanilla extract, and three-fourths of a cup of pumpkin puree.
- In a separate bowl, whisk together one and a half cups of almond flour, two teaspoons of baking powder, a pinch of salt, and two teaspoons of pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Divide the batter evenly among the prepared muffin cups, filling them about three-fourths full.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
- Enjoy your sugar-free pumpkin muffins with some butter, cream cheese, or whipped cream if desired.
Notes
Nutritional information per serving:
- Carbs: 6 g
- Fiber: 3 g
- Net Carbs: 3 g
- Protein: 7 g
- Fat: 18 g
