That's exactly what these keto pumpkin muffins are.Easy.These can be made in about five minutes with just a mixing bowl and a wooden spoon. With only four net carbs, they make a great breakfast or snack any time of year. Additionally, my low-carb pumpkin muffins are suitable for Trim Healthy Mama and free of sugar, gluten, dairy, and grains.
Ingredients Needed
This low-carb pumpkin muffins recipe makes use of pantry staples and basic
keto baking ingredients that you probably already have on hand.
You can use canned or homemade pumpkin puree, but canned versions typically
have a stronger pumpkin flavor. Choose a pumpkin pie filling that does not
contain sugar. If you make these spicy pepitas yourself, save the seeds.
Almond and coconut flours: I combine the two for the best flavor and texture in
baked goods.Because nut flour can be oily, coconut flour's dryness pairs well
with nut flour.
Coconut Oil: For my low-carb pumpkin muffins, I use refined or butter-flavored
coconut oil so they don't taste like coconut. If you don't need these to be
paleo or dairy-free, you can use butter instead.
Sweetener: I use a combination of xylitol, erythritol, and stevia, but the
recipe card includes other options. I have not tested these keto pumpkin
muffins with honey or maple syrup as a liquid sweetener.
Cinnamon and ginger: I prefer this flavor combination to pumpkin spice, but you
can use pumpkin pie spice instead if you prefer.
Coconut Milk: I used the carton of coconut milk, but you can also use
unsweetened almond milk or canned lite coconut milk.
Eggs: This muffin recipe calls for eggs. Please let me know how the egg
substitutes turn out if you can't eat eggs.
A small amount of vanilla extract brings out the flavors in the muffins. These
also taste great with maple extract.
Baking Powder: Check the date to ensure that your nutritious pumpkin muffins
rise properly.
How to Make Keto
Pumpkin Muffins
My favorite recipe is one in which everything is simply added to a mixing
bowl, stirred, and baked. That's how simple this keto pumpkin muffin recipe is.
First Step: Turn the oven to 350 degrees. Spray cooking spray and line eight
muffin tin holes with paper liners.
Step 2: Scoop the batter into a muffin pan. Simply combine all of the dry
and wet ingredients by stirring. I simply mixed the eggs, coconut oil, coconut
milk, almond flour, coconut flour, sweetener, cinnamon, ginger, and baking
powder in a large bowl.
Step 3:Scoop the batter into the muffin tins that have been prepared. As it
bakes, the batter will be thick and hold its shape. My keto pumpkin muffins
have a wonderful top with all the nooks and crannies I love, but you can smooth
out the batter as well.
Close-up of keto pumpkin muffins baked in a pan keto muffins should be baked until golden brown and firm to the touch. They take about an hour and a half.
Optional Add-Ins
& Variations
Sugar-Free Chocolate Chips You can add any sugar-free chocolate chips you
like. Dark chocolate, milk chocolate, semisweet chocolate, and even white chocolate chips are all options.
Cream Cheese Filling: You can use a cream cheese swirl or filling to make keto
pumpkin cream cheese muffins if you don't need them to be dairy-free.Simply go
to my recipesshow.com and download the filling recipe.
Chopped Nuts: Add a few chopped walnuts or pecans for a nutty flavor and
additional texture. For even more flavor, I love to roast nuts before adding
them. I simply place them on a baking sheet with a rim and bake them for 6 to 8
minutes at 400 degrees. They can easily burn, so keep a close eye on them at
all times.
Toasted Coconut: Pumpkin and coconut go well together. You should give this
combination a shot if you haven't already. Add some toasted coconut flakes to
the batter and mix well.
Cream Cheese Icing: To transform these muffins into cupcakes (stacked keto
pumpkin muffins), pipe a swirl of keto cream cheese frosting on top.
Frequently Asked Questions: What Is Pumpkin Spice?
Typically, ground cinnamon, nutmeg, cloves, ginger, and allspice are combined
in pumpkin spice.
Can butter be used?
If you don't need these gluten-free pumpkin muffins to be dairy-free, you can
use regular butter. In addition, you can use regular extra-virgin coconut oil
rather than butter-flavored or refined oil. Your muffins will have a light
coconut flavor if you use regular coconut oil.
Can I use coconut flour to make these?
If you are unable to use almond flour, I recommend making use of sunflower seed
flour in this recipe for pumpkin muffins. Almond flour can be substituted for
sunflower seed flour 1:1.Substituting all coconut flour is more difficult.
Check out my Coconut Flour Muffins if you're looking for a nut-free muffin!
How do I keep muffins fresh?
All of my keto and low-carb baked goods are stored in the refrigerator. That
way, they last longer. If you'd like, you can leave these on the counter for a
day or two. Muffins made with keto pumpkin do freeze well. Before freezing, simply
wrap tightly with plastic wrap.
one of the keto pumpkin muffins that is sitting on a paper liner. Do you like what you see here? Check out my Facebook page! Do you love this recipe? Comment and give us a 5-star review right here! By signing up for email updates, you can make sure not to miss any new recipes!
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