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!
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.
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!
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!
- 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
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.
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