Keto Pumpkin Spice Muffins
Super moist, super fluffy, super delicious keto pumpkin spice muffin recipe. These muffins will satisfy any pumpkin spice craving!
Servings 12 Muffins
Calories 131kcal
Equipment
- 1 Muffin Pan
- 1 Whisk Can also use a hand or stand mixer.
Ingredients
- 4 Large Eggs
- ¼ Teaspoon Salt
- 1 ½ Teaspoons Baking Powder
- 1 Teaspoon Pumpkin Pie Spice
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Vanilla Extract
- 2 Tablespons Coconut Flour
- ½ Cup Almond Flour
- 1 Cup Pumpkin Puree Unsweetened
- ½ Cup Butter Melted (Dairy-Free: Swap for Coconut Oil)
- ¾ Cup Sugar-Free Granulated Sweetener
Instructions
- Preheat oven to 375F. Grease muffin tin with fat of your choice.
- In a large mixing bowl, whisk together eggs. Add pumpkin, melted butter (or coconut oil), and vanilla extract, and whisk until smooth.
- In a separate bowl, combine dry ingredients: almond flour, coconut flour, spices, baking powder, sweetener, and salt. Mix until well combined.
- Add dry ingredients to the pumpkin/egg mixture. Stir until well combined.
- Pour batter into oiled muffin tin, dividing evenly into 12 cups. Bake for 25-30 minutes or until golden brown and firm to the touch.
- If serving frosted, allow muffins to cool completely before frosting. Store in an airtight container at room temperature for 2-3 days, or refrigeratefor up to a week. Ha! Like they’ll last that long. :P
Video
Notes
- This batter can be a bit sticky, so really make sure your pan is oiled thoroughly.
- These muffins are quite moist, I recommend storing them in the refrigerator if you’re not going to get to them within a day or two or if your home is warm to prevent mold.
- Frost with my keto cream cheese frosting or mix a little sugar-free sweetener with water for a quick glaze.
- Skip the frosting and try them warm with a pat of real salted butter. So delicious.
Nutrition
Calories: 131kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 2g