Description
Enjoy these delicious and healthy Keto Pumpkin Muffins. They are easy to make and perfect for a fall treat.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup erythritol
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, combine pumpkin puree, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each muffin liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container in the refrigerator.
- You can add chocolate chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg