Delicious Keto Pumpkin Muffins Recipe for Fall

Why You’ll Love This Recipe

• Deliciously Moist: These Keto Pumpkin Muffins are incredibly moist and flavorful, thanks to the pumpkin puree and warm spices that create a delightful taste sensation.
• Low Carb Delight: With only 4g of net carbs per muffin, you can indulge in these treats without derailing your keto diet.
• Easy to Make: This recipe is straightforward and quick, taking just 10 minutes of prep time and 25 minutes of baking. Perfect for busy mornings!
• Versatile and Fun: You can customize these muffins with various toppings or mix-ins, making them a fun treat for any occasion.

Introduction

Are you ready to embark on a deliciously low-carb adventure? If you love the cozy flavors of fall, then you’re in for a treat with these Keto Pumpkin Muffins! Imagine biting into a warm, spiced muffin that’s not only guilt-free but also bursting with the rich taste of pumpkin. Whether you’re enjoying them for breakfast, as a snack, or even dessert, these muffins are sure to become a staple in your keto kitchen. So, grab your apron and let’s dive into this delightful recipe that will have your taste buds dancing with joy!

Ingredients

• 1/2 cup Wholesome Yum Blanched Almond Flour
• 1/2 cup Wholesome Yum Coconut Flour
• 1/2 cup Besti Monk Fruit Allulose Blend
• 1 tbsp Baking powder
• 1 tbsp Pumpkin pie spice
• 1/4 tsp Sea salt
• 4 large Eggs
• 3/4 cup Pumpkin puree
• 1/2 cup Unsweetened almond milk
• 1/2 cup Ghee (melted; can substitute butter or coconut oil)
• 1 tsp Vanilla extract
• 3 tbsp Pumpkin seeds (optional topping)

Directions

1. Preheat the Oven: Start by preheating your oven to 350°F (177°C). This ensures that your muffins bake evenly and come out perfectly fluffy.
2. Prepare the Muffin Pan: Line 10 muffin cups with parchment liners. This will make it easy to remove the muffins once they’re baked and keep them from sticking.
3. Mix the Dry Ingredients: In a large bowl, combine the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Whisk them together until no clumps remain, creating a smooth dry mixture.
4. Add the Wet Ingredients: Crack the eggs into the bowl, then add the pumpkin puree, almond milk, melted ghee, and vanilla extract. Mix everything together until fully combined. The batter should be thick and creamy.
5. Fill the Muffin Cups: Distribute the batter evenly into the prepared muffin cups, smoothing the tops with a spatula. Fill them almost to the top for a nice rise. If you’re using pumpkin seeds, sprinkle them on top and press gently into the batter.
6. Bake: Place the muffin pan in the preheated oven and bake for about 25 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center comes out clean and the edges are slightly golden.
7. Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!

Presentation and Serving Suggestions

These Keto Pumpkin Muffins are not only delicious but also visually appealing! Here are some fun ways to present and serve them:

• Drizzle with Cream Cheese Frosting: For a special treat, whip up a quick cream cheese frosting and drizzle it over the muffins for a sweet touch.
• Serve with Whipped Cream: Top each muffin with a dollop of whipped cream for a delightful dessert experience.
• Pair with Coffee or Tea: These muffins make a perfect companion to your morning coffee or afternoon tea. Enjoy them with a warm beverage for a cozy treat.
• Garnish with Fresh Herbs: Add a sprig of mint or a sprinkle of cinnamon on top for an elegant touch when serving at gatherings.

Storage and Shelf Life

To keep your Keto Pumpkin Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. For even longer storage, consider freezing them! Place the muffins in a freezer-safe bag or container, and they can last for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.

FAQs

1. Can I use regular flour instead of almond and coconut flour? No, this recipe is specifically designed for low-carb flours. Regular flour will not yield the same results.
2. Is pumpkin puree the same as pumpkin pie filling? No, pumpkin puree is pureed pumpkin without added sugars or spices, while pumpkin pie filling contains added ingredients.
3. Can I substitute the ghee with another fat? Yes, you can use melted butter or coconut oil as a substitute for ghee.
4. How can I make these muffins sweeter? You can increase the amount of monk fruit sweetener to your taste preference.
5. Can I add nuts or chocolate chips? Absolutely! Feel free to mix in your favorite low-carb nuts or sugar-free chocolate chips.
6. Are these muffins gluten-free? Yes, this recipe is gluten-free as it uses almond and coconut flour.
7. Can I make mini muffins instead? Yes, you can adjust the baking time to about 15-20 minutes for mini muffins.
8. What can I use instead of almond milk? You can use any unsweetened non-dairy milk, such as coconut milk or soy milk.
9. How do I know when the muffins are done baking? Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
10. Can I make these muffins ahead of time? Yes, they store well, making them perfect for meal prep!