Description
Indulge in the cozy flavors of pumpkin with these moist and tender keto pumpkin muffins. Perfectly sweetened and packed with pumpkin spice, these low-carb muffins make a delightful healthy treat or breakfast option.
Ingredients
– 1 cup pumpkin puree
– 3 large eggs
– 1/2 cup almond flour
– 1/4 cup granulated erythritol or other keto-friendly sweetener
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. – Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. – In a large bowl, whisk together the pumpkin puree and eggs until well combined.
3. – In a separate bowl, mix the almond flour, erythritol, baking powder, cinnamon, ginger, nutmeg, and salt.
4. – Add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store the cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American