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!
- 4 tablespoons unsalted butter, softened
- 1/4 cup Swerve, brown granular
- 1/2 cup monk fruit golden granular
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 2 eggs, room temperature
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Spray the liners with cooking spray to avoid any sticking.
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.
In a separate mixing bowl, whisk together flours, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder.
Add dry ingredients to wet ingredients and mix until blended. Add batter to lined muffin tins with small measuring cup or batter scoop.
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.
Store in a sealed container on the counter for up to 2 days. Enjoy!
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