Keto Pumpkin Muffins
These muffins blend warm spices and pumpkin for pure bliss!
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)
Instructions
- Preheat your oven to 350°F (177°C) and line 10 muffin cups with parchment liners.
- In a large bowl, combine coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt, ensuring no clumps remain.
- Add the eggs, pumpkin puree, almond milk, melted ghee, and vanilla, mixing until fully combined.
- Distribute the batter evenly into the muffin cups, smoothing the tops. Fill them almost to the top and optionally sprinkle pumpkin seeds, pressing gently.
- Bake for about 25 minutes, or until a toothpick inserted comes out clean and the edges are slightly golden.
