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Pumpkin muffins
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Keto Pumpkin Muffins

These Keto Pumpkin Muffins are soft, lightly spiced, and full of that cozy fall flavor everyone looks forward to. They come together easily and make a great grab-and-go option when you want something just a little sweet.
Course Breads
Cuisine American
Keyword Muffins
Dietary Preference Gluten-Free, Low-Carb, Sugar-Free
Cooking time 30-60 Minutes
Main Ingredient Almond flour, Pumpkin
Skill Level Beginner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 122 kcal

Ingredients

  • ¾ cup almond flour
  • 2 tablespoons psyllium husk powder
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • 2 egg whites
  • ¼ cup pumpkin puree
  • ¼ cup coconut milk
  • 2 tablespoons erythritol

Instructions

  • Preheat oven to 350 degrees F / 176 degrees C.
  • Whisk together ¾ cup almond flour, 2 tablespoons psyllium husk powder, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, and ½ teaspoon sea salt in medium-sized mixing bowl.
    ¾ cup almond flour, 2 tablespoons psyllium husk powder, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon sea salt
  • Mix 2 egg whites, ¼ cup pumpkin puree, ¼ cup coconut milk, and 2 tablespoons erythritol in small bowl until well combined.
    2 egg whites, ¼ cup pumpkin puree, ¼ cup coconut milk, 2 tablespoons erythritol
  • Pour wet ingredients into dry mix and stir until fully incorporated.
  • Divide batter evenly into six muffin cups in muffin pan or silicone molds.
  • Bake for 30 minutes or until toothpick comes out clear when inserted into center of muffin.
  • Serve warm with melted butter or cream cheese, if desired.

Notes

  • Grease the muffin pan with coconut oil or use an olive oil spray to prevent sticking.
  • Add a handful of chopped walnuts or pecans to the batter for added crunch and healthy fats.
  • Incorporate one to two tablespoons of sugar-free maple syrup or manuka honey into the pumpkin mix if you prefer a sweeter treat. 
  • Make mini muffins for bite-sized treats, or use a bread loaf pan for keto-friendly pumpkin bread.
  • Add baking soda to the batter if you prefer fluffier, dome-shaped muffins.
  • Make sure to use 100 percent pumpkin puree, not pumpkin pie filling, to avoid added sugar and preservatives. 
  • Make pumpkin muffins ahead of time and freeze for a quick, grab-and-go breakfast.

Nutrition

Calories: 122kcal | Net carbs: 1g | Fat: 9g | Protein: 4g