Description
Delicious low carb muffins bursting with pumpkin flavor and warm spices, perfect for a nutritious breakfast or snack.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup erythritol (or preferred sweetener)
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup coconut oil (melted)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, blend together the almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, and melted coconut oil.
- Gently combine the wet ingredients with the dry ingredients, stirring until just mixed.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before serving.
Notes
Store muffins in a sealed container in the fridge for up to five days or freeze individually for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: keto, pumpkin, muffins, low carb, healthy baking