Easy Keto Pumpkin Muffins Recipe
Moist, protein-packed, keto almond flour pumpkin muffins made with delicious pumpkin flavor and sweetened with monk fruit sugar. Featuring a super easy batter that is made in the blender! You will be eating these low carb, paleo pumpkin muffins all season long!
Servings: 12 muffins
Calories: 108
Ingredients
- 1 cup pumpkin puree
- 6 large eggs
- 1/2 cup almond milk
- 2 tablespoons coconut oil melted and room temperature
- 1/2 cup monk fruit sweetener or coconut sugar
- 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
Instructions
- Preheat your oven to 350ºF with the oven rack in the middle. Place your silicone muffin pan on top of a rimmed baking sheet (to make it easy to lift the muffin pan).
- 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.
Video
Notes
Blender: I love making my muffin batters in my blender. The batter comes out silky smooth, and I can pour the batter right into my muffin pan.
Silicone Pans: I'm still loving my silicone muffin pans, the muffins pop right out! No sticking! And I don't have to use paper liners and waste any of my delicious keto pumpkin muffins that got stuck to the muffin liner.
Storage: Store in an airtight container at room temperature and eat within 4 days for optimal freshness.
Alternative Method: You can also make this in a large bowl with a whisk, I prefer a blender because it blends everything so fast and perfectly.
Freezer: 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.
Add-ins: Throw in dark chocolate chips or chopped nuts, and top with toasted pumpkin seeds for the ultimate almond flour pumpkin muffin!
Nutrition
Calories: 108 | Total Carbs: 11.1g | Protein: 2g | Fat: 5.1g | Fiber: 0.7g | Net Carbs: 10g