Super Easy Keto Pumpkin Muffins
Soft, moist, and packed with warm pumpkin spice, these keto pumpkin muffins are made with almond flour and coconut flour for a tender crumb. They’re gluten-free, made without added sugar, and have just 3g net carbs per muffin.
Servings: 12 sugar-free pumpkin muffins
Calories: 185kcal
Ingredients
- 1 ½ cup almond flour
- 4 tbsp coconut flour
- ½ cup unsalted butter softened
- ½ cup granulated sweetener
- 4 eggs large
- 2-3 tbsp almond milk unsweetened
- ¾ cup pumpkin puree
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1 tbsp pumpkin spice
- a pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper or silicone muffin liners.
- In a large bowl, beat the softened butter and sweetener with an electric mixer on medium speed until light and fluffy.
- Add the eggs, pumpkin puree, and vanilla extract. Mix for about 1 minute, or until combined.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin spice, and salt.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. If the batter seems excessively thick, add 2–3 tablespoons unsweetened almond milk.
- Using a large ice cream scoop or spoon, divide the batter evenly among the 12 muffin cups.
- Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
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