Keto Pumpkin Muffins

by hungryelephant

It’s pumpkin spice season and we all know that latte’s are the go-to around the world but what about pumpkin spice MUFFINS? I guarantee you these keto pumpkin muffins will be on your list of fall favourites!

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These are actually so incredibly easy to make. I based the recipe off my keto pumpkin cake recipe which I made a few years ago. I added a few extra tbsp of sugar substitute to sweeten it up a bit and it is PERFECT. 

For these keto pumpkin spice muffins, I used a monk fruit/erythritol blend, but you can use any sugar substitute that is 1:1 with sugar.. If you are using Stevia or something else that isn’t 1:1 then you will need to adjust.

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Because the pumpkin is so thick and wet – you will need to bake these for a minimum 50 minutes otherwise they will be uncooked on the inside.

I hope you like these delicious pumpkin muffins! Don’t forget to tag me on instagram if you make these sweet fall treats! 

 
 

Keto Pumpkin Muffins
Yield: 8

Keto Pumpkin Muffins

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

It's pumpkin spice season and I guarantee you these keto pumpkin muffins will be on your list of fall favourites! Only 3 net carbs per muffin!

Ingredients

  • 1/2 cup (110-120g) pumpkin puree - no sugar
  • 1/2 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp allspice
  • 1 egg
  • 1/2 cup (125ml) cream or nut milk
  • 1 cup (100g) almond flour
  • 1 tsp baking powder
  • 1/3 cup (70g) sugar substitute
  • 1 tsp vanilla

Instructions

In a mixing bowl, whisk together the pumpkin, vanilla and spices.

Crack in the egg and pour in the sugar substitute and cream/milk. Stir until combined.

Add in the almond flour and baking powder. Mix thoroughly.

Scoop into a lined muffin tin.

Bake at 350F / 175C for 50 minutes.

Enjoy!

Notes

This makes 8 muffins.

Nutritional Information per muffin:

  • CALS: 115
  • FAT: 9.3
  • CARBS: 5.5
  • FIBRE: 2.5
  • NET CARBS: 3
  • PROTEIN: 4.5

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