Keto Pumpkin Spice Muffins
Delight in the cozy flavors of fall with these Keto Pumpkin Spice Muffins, a low-carb treat that’s as satisfying as it is wholesome. Made with almond and coconut flour for a gluten-free base, these muffins are naturally sweetened with erythritol and infused with the warm spices of cinnamon and pumpkin pie spice. Perfectly moist thanks to unsweetened pumpkin puree and a touch of melted butter, these muffins are a guilt-free indulgence designed to fit seamlessly into your keto lifestyle. Ready in just 35 minutes and ideal for meal prep, they make a delicious breakfast, snack, or dessert that can be enjoyed any time of day. Serve them warm for maximum flavor or store for later—they’re spiced perfection in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup granulated erythritol
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 3 large eggs
- 1 cup unsweetened pumpkin puree
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt. Stir well to combine thoroughly.
In another bowl, whisk together the eggs, pumpkin puree, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix as this can make the muffins dense.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 18.4 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 644 mg | 50% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
