Keto Pumpkin Muffins 🎃
Moist, flavorful, and perfectly spiced muffins with a tender crumb.
Equipment
- Muffin Tin
- Mixing Bowls
- Spatula
Ingredients
Almond Flour
- 100 g almond flour
- 5 tbsp granulated sweetener
- ¼ tsp sea salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1/8 tsp ground nutmeg
- ½ cup pumpkin puree room temperature
- 3 large eggs room temperature
- 2 tbsp unsalted butter melted
- ½ tsp vanilla extract
- 1 lemon lemon zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Line 6 muffin cups with silicone or parchment liners.
- Mix dry ingredients (almond flour, sweetener, salt, baking powder, spices) in a large bowl.
- Combine wet ingredients (pumpkin, eggs, melted butter, vanilla, lemon zest) in a separate bowl.
- Pour wet mixture into dry and stir with a spatula until smooth.
- Fill muffin cups about ¾ full with batter. Bake for 22-25 minutes until golden and a toothpick comes out clean.
- Cool muffins in the pan until warm, then transfer to a rack to cool completely.
Notes
Nutrition per muffin: 180 kcal, Total Carbs: 5 g, Net Carbs: 3 g, Fats: 15 g, Protein: 7 g. Perfect for keto and low-carb diets!
