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