Keto Pumpkin Muffins with Almond Flour

Keto Pumpkin Muffins
Dairy Free Grain Free Keto Friendly Kid Friendly Low Carb Vegetarian

Nutrition: 149 Calories, 2.7 Net Carbs

Delightful for breakfast and sweet enough for dessert. These Keto Pumpkin Muffins with Almond Flour are a great way to start or end your day.

I love a great savory breakfast. Yet sometimes I want something sweet and still satisfying. Most sweet breakfasts leave you wanting more in an hour or so, but these muffins have fiber and protein to help keep you feeling full until the next meal. They also make a delectable little treat if you’re looking for a low-carb dessert. You could even take it to the next level by adding a cream cheese frosting. Yum!!

I really enjoy pumpkin spice. There’s something about the warm spices and the delicate sweetness that just hits the spot. Kind of like a great chai tea. I can enjoy pumpkin spice year round. These Keto pumpkin muffins have the perfect amount of pumpkin spice in each bite.

Keto Pumpkin Muffins are easy to put together. Simply mix together almond flour, canned pumpkin (not pumpkin pie filling), vanilla extract, melted coconut oil, sweetener, pumpkin pie spice, xanthan gum, and baking powder.

Once all your ingredients are completely combined, divide the batter between 12 muffin wells, lined with paper liners. I use a cookie scoop to help divide the batter evenly. Bake at 325 degrees for 40 min.

Keto Pumpkin Muffins with Almond Flour

Delightful for breakfast and sweet enough for dessert. These Keto Pumpkin Muffins with Almond Flour are a great way to start or end your day.

Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40minutes

Ingredients

  • 2 Cups Almond Flour
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 2 Tbsp Coconut Oil, Melted
  • 7.5oz Canned Pumpkin, 1/2 Can
  • 1/2 Cup Granular Truvia (or Sweetener of Choice)
  • 1 tsp Xanthan Gum
  • 1 Tbsp Pumpkin Pie Spice

Directions

  1. Pre-heat oven to 325 degrees. Line a muffin pan with 12 cupcake liners.
  2. Put all the ingredients in a medium sized bowl, and mix until thoroughly combined.
  3. Divide the muffin batter evenly between the 12 muffin wells. Bake for 40 minutes until a toothpick comes out clean.
  4. Enjoy warm or let them cool. Store in an air-tight container.

Nutrition: 

Yield: 12 servings, Serving Size: 1 Muffin

Amount Per Serving:  Calories: 149,  Total Fat: 12.4g, Saturated Fat: 2.7g,  Cholesterol: 0mg, Sodium: 8.6mg, Carbohydrates: 5.4g, Fiber 2.7g, Sugars: 1.3g, Protein 4.2g

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