Keto Pumpkin Muffins

yield: 12 SERVINGS

prep time: 15 MINUTES

cook time: 27 MINUTES

total time: 42 MINUTES

Delicious low carb pumpkin muffins that are perfect for breakfast or an afternoon snack!

Ingredients

Directions

1

Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Spray the liners with cooking spray to avoid any sticking.

2

In a mixing bowl, cream together butter, Swerve brown granular, and monk fruit golden granular with an electric hand mixer. Then add in pumpkin puree, vanilla extract, eggs, and mix.

3

In a separate mixing bowl, whisk together flours, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder.

4

Add dry ingredients to wet ingredients and mix until blended. Add batter to lined muffin tins with small measuring cup or batter scoop.

5

Bake muffins on the lower rack of your oven for 25-35 minutes. Being on the lower rack will help the top of the muffins from over-browning with the use of almond flour. Once muffins are out of the oven, let them sit for 10 minutes to cool to avoid crumbling once you remove from liners.

6

Store in a sealed container on the counter for up to 2 days. Enjoy!

Nutrition Information

Yield: 12, Serving Size: 1
Amount Per Serving: 168.9 Calories | 14.3g Fat | 18.1g Total Carbs | 3.2g Fiber | 12.1g Sugar Alcohol | 5.3g Protein | 2.9g Net Carbs

Brought to you by Hip2Keto.
https://hip2keto.com/recipes/keto-pumpkin-muffins/