Description
Indulge in the cozy flavors of fall with these moist and delicious Keto Pumpkin Muffins. Made with almond flour and sweetened with erythritol, they’re a guilt-free treat that’s perfect for your low-carb diet.
Ingredients
– 1 cup almond flour
– 1/2 cup erythritol
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup canned pumpkin puree
– 2 tablespoons unsalted butter, melted
Instructions
1. – Preheat your oven to 350°F (177°C). Grease a 12-cup muffin tin or line it with paper liners.
2. – In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
3. – In a separate bowl, beat the eggs. Then, stir in the pumpkin puree and melted butter until well combined.
4. – Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
– For a creamier texture, you can add 2-3 tablespoons of cream cheese to the batter.
– Experiment with different spice blends, such as pumpkin pie spice or apple pie spice, for a twist on the classic flavor.
– Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American