Keto Pumpkin Muffins
These keto pumpkin muffins are perfect year round. Serve with a dollop of sour cream or softly whipped heavy cream.
Ingredients
- 1.5oz.almond flour
- 2oz.coconut flour
- 3oz.allulose
- 1Tbsp.baking powder
- 0.5Tbsp.pumpkin pie spice
- 1servingPumpkin Caramel Spice Keto Chow
- 0.75cuppumpkin pureeunsweetened
- 4oz.buttersoftened and melted
- 1tsp.vanilla extract
- 0.5cupmilk of your choiceFairlife, almond, etc.
- 4eggs
Instructions
- Preheat the oven to 350°F.
- Place 12 cupcake liners into a muffin pan.
- In a large bowl, add all the dry ingredients and whisk until mixed.
- In another bowl, add the remaining ingredients in order and whisk until combined and smooth.
- Pour the liquid mixture into the dry ingredients and stir until all ingredients are blended and there are no lumps. The batter will be very thick.
- Spoon the batter evenly into each cupcake liner.
- Bake for 23 to 25 minutes, until golden brown and a skewer or toothpick inserted into the middle comes out clean.
- Remove from the oven and leave to cool in the pan for 30 minutes.
- Put each muffin onto a wire cooling rack.
Notes
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Nutrition
Serving: 1muffinCalories: 158.99kcalCarbohydrates: 13.68gProtein: 6.79gFat: 12.19gSaturated Fat: 6.14gPolyunsaturated Fat: 0.96gMonounsaturated Fat: 3.83gTrans Fat: 0.31gCholesterol: 84.73mgSodium: 283.93mgPotassium: 342.26mgFiber: 3.05gSugar: 2.36gVitamin A: 238.29IUVitamin C: 10.35mgCalcium: 169.79mgIron: 1.15mgSugar Alcohol: 0.03gNet Carbs: 3.52g