Description
These Keto Pumpkin Muffins are a delightful low-carb treat, featuring a moist and tender crumb with warm pumpkin spice flavors. They’re perfect for a guilt-free indulgence any time of day.
Ingredients
– 1 1/2 cups almond flour
– 1/2 cup erythritol
– 1 teaspoon baking powder
– 1 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup pumpkin puree
– 1/4 cup unsweetened almond milk
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
2. 2. In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, pumpkin pie spice, and salt.
3. 3. In a separate bowl, beat the eggs. Then, add the pumpkin puree and almond milk, and mix until well combined.
4. 4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. 5. Scoop the batter evenly into the prepared muffin cups, filling them about 3/4 full.
6. 6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a creamier texture, you can add a tablespoon of melted butter or coconut oil to the batter. You can also experiment with different spice blends, such as adding a dash of cinnamon or ginger.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American