These Keto Pumpkin Muffins are a delicious low carb treat that the whole family will love. I remember making pumpkin muffins with my son, Jake, every fall, and now we can enjoy a keto-friendly version together. Perfect for breakfast or a snack, these muffins are not just tasty but also fit into your low carb lifestyle.
Table of Contents
Why You’ll Love It
- They are super easy to make and require minimal ingredients.
- These muffins are moist and flavorful, making them a family favorite.
- You can enjoy them guilt-free as part of your keto diet.
Pure Comfort
There’s nothing quite like the smell of pumpkin baking in the oven. These muffins bring warmth and comfort to your kitchen, making them perfect for cozy family gatherings or a quiet afternoon treat.
What You Need
- 2 almond flour – This is the base for our low carb muffins.
- 1 pumpkin puree – Use canned or homemade for the best flavor.
- 3 eggs – These help bind the muffins together.
- 1/2 sweetener – Use your favorite keto-friendly sweetener.
- 1 baking powder – This helps the muffins rise.
- 1 cinnamon – For that warm, fall flavor.
- 1/2 nutmeg – Adds a lovely depth of flavor.
- 1 vanilla extract – Enhances the overall taste.
- 1/4 salt – Balances the sweetness.
Time to Cook
Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Difficulty: Easy | Make-Ahead: Yes, these muffins can be made ahead and stored.
Steps to Make It
- Preheat your oven to 350°F and line a muffin tin with liners.
- In a large bowl, mix together almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, pumpkin puree, sweetener, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just mixed.
- 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 the muffins cool for a few minutes before transferring them to a wire rack.
Make It Perfect
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- For an extra treat, add some sugar-free chocolate chips to the batter.
- Store leftovers in an airtight container for up to a week.
Mix It Up
- Try adding chopped nuts for some crunch.
- You can swap out the spices for pumpkin pie spice if you have it on hand.
- For a twist, make Keto Pumpkin Coffee Cake by adding a crumb topping.
Perfect Partners
- These muffins pair perfectly with a hot cup of coffee or tea.
- Serve them with a dollop of whipped cream for a special touch.
- They also go well with a side of bacon for a hearty breakfast.
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FAQs
Can I freeze these muffins?
Yes, they freeze well. Just wrap them tightly and store for up to 3 months.
What can I use instead of almond flour?
You can use coconut flour, but you’ll need to adjust the liquid in the recipe.
Are these muffins gluten-free?
Yes, they are gluten-free as they are made with almond flour.
Conclusion
These Keto Pumpkin Muffins are a delightful addition to your low carb pumpkin recipes. They are easy to make and perfect for any occasion. Enjoy them as a snack or a sweet treat, and share them with your loved ones. Happy baking from Chef Nadia at Blink Recipes!
Keto Pumpkin Muffins: A Low Carb Treat
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
Ingredients
Ingredients
- 2 cups almond flour This is the base for our low carb muffins.
- 1 cup pumpkin puree Use canned or homemade for the best flavor.
- 3 large eggs These help bind the muffins together.
- 1/2 cup sweetener Use your favorite keto-friendly sweetener.
- 1 tsp baking powder This helps the muffins rise.
- 1 tsp cinnamon For that warm, fall flavor.
- 1/2 tsp nutmeg Adds a lovely depth of flavor.
- 1 tsp vanilla extract Enhances the overall taste.
- 1/4 tsp salt Balances the sweetness.
Instructions
- Preheat your oven to 350°F and line a muffin tin with liners.
- In a large bowl, mix together almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, pumpkin puree, sweetener, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just mixed.
- 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 the muffins cool for a few minutes before transferring them to a wire rack.