Super Easy Keto Pumpkin Muffins
These Keto Pumpkin Muffins are super flavorful, tender, moist and ready in less than 30 minutes. Enjoy some delicious homemade low carb muffins that are packed with fall spices. It’s the best gluten-free and sugar-free fall dessert.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 sugar-free pumpkin muffins
Preheat your oven to 375°F /190°Line a muffin pan with paper or silicone muffin cups.
In a large bowl, cream the softened butter and sweetener until well blended and fluffy. Use an electric mixer at a moderate speed to get a perfectly creamed butter.
Add the eggs, pumpkin puree, and vanilla extract. Mix for about one minute to combine.
In another bowl combine the dry ingredients: the almond flour, coconut flour, baking powder, pumpkin spice, and a pinch of salt.
Pour the wet ingredients into the flour mixture and stir well to combine. Try not to overmix the batter. If the batter is too thick, add a few tbsp of almond milk.
Using a large ice-cream scoop or a spoon divide the batter among 12 muffin cups.
Bake the pumpkin muffins for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool for about 5 minutes in the pan and then transfer to a rack to cool completely. Enjoy!
Serving: 1muffin | Calories: 185kcal | Carbohydrates: 6g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 28mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2699IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg | Net Carbs: 3g