Keto Pumpkin Spice Muffins

Fall is such a beautiful season! 🍂🍁

It is all the easier to enjoy with one of these delicious pumpkin spice muffins with your cup of coffee or tea.

Ingredients

1 ½ cups almond flour
1 cup pumpkin puree
3/4 cup monkfruit sweetener
1/4 cup coconut flour
1/4 cup pumpkin seeds
1/4 cup butter, melted
2 large eggs
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp xantham gum
1/4 tsp ground nutmeg
1/4 ground ginger
1/8 tsp ground cloves
Pinch of kosher salt

Yields: 12 muffins
Per serving* (per muffin):
Calories: 177
Net carbs: 3
Protein (grams): 6
Fat (grams): 14

Prep time: 10 min
Cook time: 35 min
Total time: 45min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a large bowl, combine the almond flour, monkfruit, coconut flour, baking powder, xantham gum and salt.

Pour the melted butter over the mixture, then add the pumpkin puree and eggs, and combine.

Stir in the cinnamon, nutmeg, ginger and clove.

Divide the muffin batter between 12 muffin molds. You can use silicone molds, muffin liners or grease the mold.

Sprinkle the pumpkin seeds evenly over the muffin batter, pressing them in slightly.

Bake 30-35 min.

Remove from the oven and enjoy. Store in the fridge or freeze to enjoy at a later date.

PRO TIP: To elevate these already delicious muffins to a decadent dessert, heat muffin 30 sec in the microwave. Then top with a scoop of keto vanilla ice cream. Optionally, sprinkle with some candied bacon.

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Keto Pumpkin Spice Muffins

Yield: 12

Author: Georgiana Elias

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Fall is such a beautiful season! 🍂🍁 It is all the easier to enjoy with one of these delicious pumpkin spice muffins with your cup of coffee or tea.

Ingredients

• 1 ½ cups almond flour
• 1 cup pumpkin puree
• 3/4 cup monkfruit sweetener
• 1/4 cup coconut flour
• 1/4 cup pumpkin seeds
• 1/4 cup butter, melted
• 2 large eggs
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp xantham gum
• 1/4 tsp ground nutmeg
• 1/4 ground ginger
• 1/8 tsp ground cloves
• Pinch of kosher salt

Instructions

1. Preheat oven to 350F.
2. In a large bowl, combine the almond flour, monkfruit, coconut flour, baking powder, xantham gum and salt.
3. Pour the melted butter over the mixture, then add the pumpkin puree and eggs, and combine.
4. Stir in the cinnamon, nutmeg, ginger and clove.
5. Divide the muffin batter between 12 muffin molds. You can use silicone molds, muffin liners or grease the mold.
6. Sprinkle the pumpkin seeds evenly over the muffin batter, pressing them in slightly.
7. Bake 30-35 min.
8. Remove from the oven and enjoy. Store in the fridge or freeze to enjoy at a later date.

1. PRO TIP:
2. To elevate these already delicious muffins to a decadent dessert, heat muffin 30 sec in the microwave. Then top with a scoop of keto vanilla ice cream. Optionally, sprinkle with some candied bacon.

Nutrition Facts

Calories

177

Fat (grams)

14

Net carbs

3

Protein (grams)

6

* Net carbs and other nutritional information may vary based on brand used