Keto Pumpkin Muffins
When you want the best flavors of fall, these Keto Pumpkin Muffins are always a hit!
Servings: 9
Calories: 162.95kcal
Equipment
- Muffin Tin
- Cupcake Liners
- Stand Mixer or Hand Mixer
- Wire Cooling Rack
Ingredients
- 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
Instructions
- Preheat your oven to 325° F. Line a muffin tin with 9 cupcake liners.
- In a large bowl, combine the almond flour, sweetener, oat fiber, baking powder, pumpkin pie spice, and salt.
- In the bowl of a stand mixer, beat together the eggs, pumpkin puree, butter, heavy cream, and vanilla.
- Add the dry ingredients to the wet ingredients and beat until just combined.
- Use an ice cream scoop to divide the batter into the prepared pan.
- Bake for 20 to 25 minutes, until the top is set.
- Let cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
Notes
Storage
Keep these at room temperature for up to two days. You can keep them in the refrigerator for about a week.
Freezing
Freeze muffins tightly wrapped for up to three months.
To serve, thaw them in the refrigerator overnight. I like to melt butter over them in the oven, but that is entirely up to you.
Nutrition
Calories: 162.95kcal | Carbohydrates: 5.81g | Protein: 5.38g | Fat: 14.44g | Saturated Fat: 5.09g | Cholesterol: 90.87mg | Sodium: 140.69mg | Potassium: 189.69mg | Fiber: 2.78g | Sugar: 1.04g | Vitamin A: 2430.47IU | Vitamin C: 0.57mg | Calcium: 103.58mg | Iron: 1.15mg