Easy Keto Pumpkin Muffins

Make a batch of keto pumpkin spice muffins with this easy recipe.

Pass on those huge store bought pumpkin muffins and avoid the carb coma by making these easy keto pumpkin spice muffins. They have all the flavors you love in pumpkin spice without all the carbs.

5 from 1 vote

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Course: Breakfast, Dessert

Cuisine: American

Keyword: keto, keto muffins, muffins, pumpkin, pumpkin spice

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 197kcal

Equipment

12-cup muffin tin
Muffin Liners
Mixing bowl
Mixing spoon

Ingredients

2 cups Almond Flour
1/3 cup Splenda or other sugarfree sweetener such as Swerve
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon Salt
2 large eggs
3/4 cup Pumkin Puree
1/4 cup butter melted
1 teaspoon vanilla extract
2 tablespoons Pumpkin Seeds

Instructions

Preheat the oven to 400F and grease your muffin pan or line it with paper liners.
In a large bowl combine the melted butter, pumpkin puree, eggs and vanilla extract. Whisk until smooth.
2 large eggs, 3/4 cup Pumkin Puree, 1/4 cup butter, 1 teaspoon vanilla extract
In another bowl combine the almond flour, Splenda, baking powder, cinnamon and salt.
2 cups Almond Flour, 1/3 cup Splenda, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon Salt
Add the dry ingredients to the wet ingredients. Stir until just combined. Divide evenly between the muffins cups.
Sprinkle some of the pumpkin seeds on top.
2 tablespoons Pumpkin Seeds
Bake for 20 minutes or until a toothpick inserted into the muffin comes out clean.
Place finished muffins on a wire rack and allow to cool.

Notes

Sprinkle the tops of each muffin with pumpkin seeds or try blending 4 ounces of cream cheese with a teaspoon of vanilla extract and 2 tablespoons of Swerve. or other sugarfree sweetener Place a bit of this mixture on top of each muffin before baking to create a cream cheese muffin.

Nutrition

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