Experience the delight of fall flavors with our Sugar Free Pumpkin Muffins! These keto-friendly gems are light, flavorful, and perfect for a low-carb diet. Enjoy them for breakfast, snack on them, or top with Keto Cream Cheese Frosting for a decadent dessert. You'll find yourself reaching for this gluten-free recipe time and again!
– 1 cup almond flour – ½ cup Powdered Monkfruit Allulose Blend or Swerve confectioners – 3 tablespoons oat fiber – 1 tablespoon baking powder – 1 teaspoon pumpkin pie spice or cinnamon – ¼ teaspoon sea salt – 4 large eggs – ½ cup pumpkin puree – ¼ cup butter softened – 2 tablespoons heavy cream – 1 teaspoon vanilla extract
01
Preheat your oven to 325° F. Line a muffin tin with 9 cupcake liners.
02
In a large bowl, combine the almond flour, sweetener, oat fiber, baking powder, pumpkin pie spice, and salt.
03
In the bowl of a stand mixer, beat together the eggs, pumpkin puree, butter, heavy cream, and vanilla.
04
Add the dry ingredients to the wet ingredients and beat until just combined.
05
Use an ice cream scoop to divide the batter into the prepared pan. Bake for 20 to 25 minutes, until the top is set.
06
Let cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.