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Keto Pumpkin Muffins

A stack of freshly baked keto pumpkin muffins on a white plate, showcasing their golden-brown color and texture.
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Enjoy moist, low-carb pumpkin muffins perfect for fall baking. These gluten-free and sugar-free muffins use almond and coconut flour, making them a diabetic-friendly dessert.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup erythritol or your preferred keto sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened almond milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and sweetener until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and almond milk to the wet ingredients and mix until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For dairy-free muffins, ensure your sweetener and any other ingredients are dairy-free.
  • You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://cutcooktaste.com/keto-pumpkin-muffins/