why make this recipe
Low Carb Keto Pumpkin Muffins are a delightful treat for anyone watching their carbs or following a keto diet. These muffins are not only easy to make but also packed with flavor and nutrition. They are perfect for breakfast, snacks, or even a light dessert. By using pumpkin puree and a combination of almond and coconut flours, you can enjoy a guilt-free indulgence that’s both moist and delicious. Plus, with the warm spices like cinnamon and nutmeg, these muffins bring the comforting flavors of fall into your kitchen any time of year.
how to make Low Carb Keto Pumpkin Muffins
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or sweetener of choice)
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup melted coconut oil or butter
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, eggs, and melted coconut oil until smooth.
- In another bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well incorporated.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
how to serve Low Carb Keto Pumpkin Muffins
Serve these muffins warm or at room temperature. They are delicious on their own, but you can also enjoy them with a spread of butter or cream cheese for extra richness. Pair them with a cup of coffee or tea for a comforting morning or afternoon snack.
how to store Low Carb Keto Pumpkin Muffins
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for a couple of months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
tips to make Low Carb Keto Pumpkin Muffins
- Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars.
- For a richer flavor, add some chopped nuts or sugar-free chocolate chips to the batter before baking.
- If you like sweeter muffins, feel free to adjust the amount of erythritol to suit your taste.
variation
You can add spices like ginger or cloves for a different flavor twist. Another variation is to include shredded coconut or sunflower seeds for added texture. You can also substitute the almond flour with sunflower seed flour if you need a nut-free option.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth.
What can I replace erythritol with?
You can substitute erythritol with any low-carb sweetener of your choice, such as stevia or monk fruit.
Can I make these muffins dairy-free?
Yes, by using melted coconut oil instead of butter, these muffins can easily be made dairy-free.
Low Carb Keto Pumpkin Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and salt until thoroughly combined.
- In a separate medium bowl, whisk the eggs, pumpkin puree, melted butter or coconut oil, vanilla extract, and almond milk until smooth.
- Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, being careful not to overmix the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.