Description
Indulge in the delectable flavors of fall with these moist and flavorful Keto Pumpkin Muffins. These low-carb treats are the perfect guilt-free snack or dessert, made with wholesome ingredients and just the right amount of sweetness.
Ingredients
– 1 1/2 cups almond flour
– 1/2 cup granulated sweetener (such as erythritol or monk fruit)
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup pumpkin puree
– 1/4 cup unsweetened almond milk
– 2 tablespoons melted coconut oil or unsalted butter
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a large bowl, whisk together the almond flour, sweetener, baking powder, cinnamon, nutmeg, and salt.
3. – In a separate bowl, beat the eggs. Then, stir in the pumpkin puree, almond milk, melted coconut oil (or butter), and vanilla extract.
4. – Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For a sweeter muffin, increase the sweetener to 3/4 cup.
– Add chopped pecans or walnuts to the batter for extra crunch and texture.
– Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 20
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American