Keto Pumpkin Spice Muffins Recipe

These keto pumpkin spice muffins are a delicious low-carb treat perfect for fall. Made with almond flour and pumpkin puree, they are sweetened with erythritol, making them suitable for a ketogenic diet.

The recipe is easy to follow and yields moist, flavorful muffins that can be enjoyed as a snack or breakfast option.

Creating a Cozy Autumn Atmosphere

Imagine a rustic wooden table adorned with a plate of freshly baked keto pumpkin spice muffins. Their golden brown tops glisten with a light dusting of powdered erythritol, inviting you to indulge in a seasonal treat.

In the background, a small pumpkin and a few cinnamon sticks enhance the cozy ambiance, making it the perfect setting for enjoying these delightful muffins. The warm colors and comforting scents evoke the essence of fall, creating a welcoming environment for friends and family.

The Perfect Keto Snack

These keto pumpkin spice muffins are not just visually appealing; they are also a delicious low-carb option for anyone following a ketogenic diet. Made with almond flour and pumpkin puree, they provide a satisfying snack that won’t derail your dietary goals.

With only 2 net carbs per muffin, they are an excellent choice for those looking to enjoy a sweet treat without the guilt. Each muffin is packed with flavor, making them a delightful addition to your meal plan.

Simple Ingredients for Flavorful Results

The ingredients used in these muffins are simple yet effective in creating a rich pumpkin flavor. Almond flour serves as a fantastic base, while pumpkin puree adds moisture and a hint of sweetness.

Sweetened with erythritol, these muffins cater to those who prefer a sugar-free alternative. The combination of pumpkin pie spice and vanilla extract brings warmth and depth to each bite, making these muffins a seasonal favorite.

Quick and Easy Preparation

Preparing these muffins is a breeze, taking only about 30 minutes from start to finish. With a prep time of just 10 minutes, you can whip up a batch in no time.

Simply mix the wet and dry ingredients separately, combine them, and fill your muffin tin. Bake until golden and enjoy the delightful aroma that fills your kitchen. The ease of this recipe makes it perfect for busy mornings or spontaneous gatherings.

Nutrition That Fits Your Lifestyle

Each muffin contains approximately 120 calories, 10 grams of fat, and 4 grams of protein, making them a nutritious option for snacking or breakfast. With a focus on low-carb ingredients, these muffins fit seamlessly into a ketogenic lifestyle.

They also provide fiber, which is essential for digestive health, ensuring that you can enjoy these treats without compromising your well-being.

Enjoying Your Muffins

These keto pumpkin spice muffins can be enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a delightful afternoon treat.

Whether you’re hosting a fall gathering or simply treating yourself, these muffins are sure to impress. Their comforting flavors and inviting presentation make them a standout choice for any occasion.

Delicious Keto Pumpkin Spice Muffins

These muffins are packed with pumpkin flavor and warm spices, making them a delightful addition to your keto meal plan. The recipe takes about 30 minutes from start to finish and makes 12 muffins.

Ingredients

• 1 cup almond flour
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or preferred keto sweetener
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and vanilla extract until well combined.
3. Combine Dry Ingredients: In another bowl, mix the almond flour, erythritol, baking powder, pumpkin pie spice, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Servings: 12 muffins
• Calories: 120kcal
• Fat: 10g
• Protein: 4g
• Carbohydrates: 4g
• Fiber: 2g
• Net Carbs: 2g