Keto Pumpkin Muffins
Keto Pumpkin Muffins Recipe + Video – moist protein packed pumpkin muffins made with almond flour and sweetened with monk fruit. The batter is made in the blender! Paleo, gluten free, grain free, dairy free, refined sugar free, soy free, clean eating, real food.
It is October 1st! Let’s put pumpkin in everything!
After a very hot summer, I am so ready for fall and cold crisp days. And most of all, for cozy, comforting fall meals and baked goods. My current favorite being this keto pumpkin muffins.
Keto Pumpkin Muffin Ingredients
They are packed with protein thanks to the almond flour and the 6 eggs in the muffin batter. That’s half an egg per muffin! They’re spiced with pumpkin pie spice, and of course packed with an entire cup of pumpkin puree.
Keto Pumpkin Muffin Batter
I’m still loving my silicone muffin pans, the muffins pop right out! No sticking! And I don’t have to use paper muffin liners and waste any of my delicious keto pumpkin muffin that got stuck to the muffin liner.
Keto Pumpkin Muffin Texture
The almond flour gives these muffins a delicious nutty bite, and a wonderful texture. My husband brought these keto pumpkin muffins to work and none of the guys could tell that these were keto! If it passes for them, you know these muffins are good.
To add even more nuttiness, I top the muffins with some shelled pumpkin seeds. This is optional, but I love the crunch it adds to the muffins.
I’ll be enjoying these keto pumpkin all October long for breakfast or for a quick protein packed snack.
My husband and kids love these muffins too!
Watch Pumpkin Muffin Recipe Video (57 seconds)
1 cup pumpkin puree
6 large eggs
1/2 cup almond milk
2 tablespoons coconut oil, melted and room temperature
2 teaspoons pure vanilla extract
2 cups almond flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shelled pumpkin seeds for the topping (optional)
In your blender, combine all the ingredients except the pumpkin seeds. Blend over medium speed until completely combined, scraping down the sides if needed.
Divide the pumpkin muffin batter to fill the muffin cups. You should fill the muffin cups 5/6 full. The batter is a thicker batter, so use a butter knife to swirl the center of the batter around to remove any big air pockets. Top the muffins with shelled pumpkin seeds if using. (I love them! They add great crunch!)
Bake the muffins for 40 minutes, or until the tops are golden brown.
Will keep in an airtight container for 3 days.
These freeze beautifully! Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag. Will keep in the freezer for 6 months. Just remove and allow to thaw at room temperature.
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