Low Carb Keto Pumpkin Muffins: Deliciously Healthy and Easy to Make!
Deliciously healthy and easy to make low carb keto pumpkin muffins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup erythritol or preferred sweetener
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, and almond milk until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- These muffins can be frozen for longer storage.
- Feel free to add nuts or sugar-free chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg