Description
Delicious and moist keto-friendly pumpkin muffins, perfect for a low-carb diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree
- 1/4 cup erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the almond flour, coconut flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, combine the pumpkin puree, eggs, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg