Description
Keto Pumpkin Muffins are a delightful treat that combines the warm flavors of autumn with a healthy twist. These moist, fluffy muffins are made with wholesome ingredients and are perfect for breakfast or as a snack. Enjoy the rich aroma of cinnamon and nutmeg as they bake, creating memories of cozy gatherings and seasonal cheer. With minimal carbs and maximum flavor, these muffins will quickly become your go-to recipe!
Ingredients
Scale
- 1 ½ cups almond flour
- 1 cup canned pumpkin puree (100% pure)
- 3 large eggs (room temperature)
- ¼ cup coconut oil (melted)
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- Optional: sweetener to taste
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, baking powder, cinnamon, and nutmeg.
- In another bowl, combine pumpkin puree, melted coconut oil, and eggs until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined—avoid overmixing.
- Scoop the batter into muffin liners, filling each about three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 170
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg