These Keto Pumpkin Muffins are a delightful treat that everyone in the family will love. I remember one chilly autumn morning when my son, Jake, decided to help me bake these muffins. The kitchen smelled amazing, and we couldn’t wait to dig in. These muffins are not just low carb; they are also gluten free and packed with pumpkin goodness, making them a perfect choice for any meal.
Table of Contents
Why You’ll Love It
- They are easy to make and perfect for breakfast or a snack.
- These muffins are gluten free, making them suitable for those with dietary restrictions.
- Low carb and keto-friendly, they fit perfectly into a healthy lifestyle.
Pure Comfort
There is something so comforting about a warm muffin fresh out of the oven. The aroma of pumpkin and spices fills the air, wrapping you in a cozy hug. Each bite is soft, moist, and just sweet enough to satisfy your cravings without the guilt.
What You Need
- 2 Almond flour – This is the base for our gluten free muffins.
- 1 Pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling.
- 3 Eggs – These help bind the ingredients together.
- 1 Baking powder – This will help the muffins rise.
- 1 tsp Cinnamon – A warm spice that complements the pumpkin.
- 1/2 tsp Nutmeg – Adds a lovely depth of flavor.
- 1/2 cup Sweetener of choice – Use your favorite low carb sweetener.
- 1/4 tsp Salt – Enhances the flavors.
- 1/4 cup Keto cream (optional) – For added richness.
Time to Cook
Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: Yes, they can be stored for a few days.
Steps to Make It
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, baking powder, cinnamon, nutmeg, sweetener, and salt.
- In another bowl, whisk the eggs, pumpkin puree, and keto cream until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 25 minutes or until a toothpick comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
Make It Perfect
- Make sure to use pure pumpkin puree for the best flavor.
- You can add chocolate chips or nuts for extra texture.
- Store leftovers in an airtight container to keep them fresh.
Mix It Up
- Try adding a teaspoon of vanilla extract for extra flavor.
- Substitute half of the almond flour with coconut flour for a different texture.
- Add a sprinkle of pumpkin seeds on top before baking for a crunchy topping.
Perfect Partners
- Serve these muffins with a dollop of whipped cream.
- Pair them with a warm cup of coffee or tea.
- Enjoy them with a side of fresh fruit for a balanced snack.
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FAQs
Can I freeze these muffins?
Yes, they freeze well. Just wrap them tightly and store them in the freezer.
How long do they last?
They can last up to 5 days in the fridge.
Can I use a different flour?
Almond flour works best for this recipe, but you can experiment with other low carb flours.
Conclusion
These Keto Pumpkin Muffins are a fantastic addition to your recipe collection. They are not only easy to make but also delicious and satisfying. Enjoy baking these gluten free and low carb treats with your family, just like I did with Jake. Happy baking!
Keto Pumpkin Muffins – Gluten Free and Low Carb
Equipment
- Muffin Tin
- Mixing Bowls
- Oven
Ingredients
Dry Ingredients
- 2 cups Almond flour Base for gluten free muffins.
- 1 cup Pumpkin puree Make sure it’s pure pumpkin, not pie filling.
- 3 pieces Eggs Helps bind the ingredients.
- 1 tbsp Baking powder Helps muffins rise.
- 1 tsp Cinnamon Warm spice that complements pumpkin.
- 1/2 tsp Nutmeg Adds depth of flavor.
- 1/2 cup Sweetener of choice Use your favorite low carb sweetener.
- 1/4 tsp Salt Enhances flavors.
- 1/4 cup Keto cream (optional) For added richness.
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, baking powder, cinnamon, nutmeg, sweetener, and salt.
- In another bowl, whisk the eggs, pumpkin puree, and keto cream until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 25 minutes or until a toothpick comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack.