If you are looking for a delightful way to enjoy fall flavors while sticking to your keto diet, these Quick and Easy Keto Pumpkin Muffins are just what you need. I remember baking with my son, Jake, when he was little. We would always make a mess but had so much fun. Now, we can enjoy these sugar free muffins together, and they are perfect for breakfast or a snack.
Table of Contents
Why You’ll Love It
- They are sugar free and low in carbs.
- Made with almond flour, they are perfect for keto diets.
- Easy to make and perfect for the whole family.
Pure Comfort
These muffins are not only delicious but also packed with nutrients. They are a great way to eat better without sacrificing taste. You will love how moist and flavorful they are, making them a favorite in our household.
What You Need
- 2 almond flour – for a keto-friendly base
- 1 pumpkin puree – canned or homemade
- 3 eggs – large, room temperature
- 1 baking powder – to help muffins rise
- 1 cinnamon – for warm spice flavor
- 1/2 nutmeg – adds depth to the flavor
- 1 vanilla extract – for sweetness
- 1/2 sweetener of choice – like erythritol or stevia
- 1/4 salt – to enhance flavors
Time to Cook
Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Difficulty: Easy | Make-Ahead: Yes, they store well.
Steps to Make It
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix the almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, vanilla extract, and sweetener.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
- Let them cool for a few minutes before transferring to a wire rack.
Make It Perfect
- Make sure your pumpkin puree is not sweetened.
- You can add nuts or sugar free chocolate chips for extra flavor.
- Store leftovers in an airtight container for up to a week.
Mix It Up
- Try adding a teaspoon of pumpkin spice for more flavor.
- Substitute half the almond flour with coconut flour for a different texture.
- Mix in some chopped pecans or walnuts for added crunch.
Perfect Partners
- Enjoy these muffins with a cup of coffee or tea.
- Pair them with a dollop of sugar free whipped cream.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I use regular flour instead of almond flour?
No, this recipe is specifically for keto and almond flour is key.
How do I store these muffins?
Keep them in an airtight container at room temperature or in the fridge.
Can I freeze these muffins?
Yes, they freeze well. Just thaw before serving.
Conclusion
These Quick and Easy Keto Pumpkin Muffins are a wonderful addition to your sugar free muffins recipes. Now you know how to make keto pumpkin muffins that everyone will love. Enjoy them with your family and savor the flavors of fall.
Quick and Easy Keto Pumpkin Muffins
Equipment
- Muffin Tin
Ingredients
Ingredients
- 2 cups almond flour for a keto-friendly base
- 1 cup pumpkin puree canned or homemade
- 3 large eggs room temperature
- 1 tbsp baking powder to help muffins rise
- 1 tsp cinnamon for warm spice flavor
- 1/2 tsp nutmeg adds depth to the flavor
- 1 tsp vanilla extract for sweetness
- 1/2 cup sweetener of choice like erythritol or stevia
- 1/4 tsp salt to enhance flavors
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix the almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, vanilla extract, and sweetener.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
- Let them cool for a few minutes before transferring to a wire rack.