Keto Pumpkin Muffin Recipe
Make these Keto Pumpkin Muffins with Coconut Flour and enjoy the classic fall flavors without the carbs! With only 5 main ingredients, these muffins are gluten-free, sugar-free, and dairy-free! They make a great treat for anyone following a Whole30, paleo, or low carb diet, as they are rich in healthy fats yet low in calories.
Servings: 6 muffins
Calories: 178kcal
Ingredients
- 4 large eggs
- ½ cup pumpkin puree
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ¼ cup Keto brown sugar substitute
- 1 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 °F. Line a 6-cup muffin pan with liners and lightly grease or spray them with cooking oil.
- Combine the wet ingredients (eggs, pumpkin puree, coconut oil, and vanilla extract) in a medium mixing bowl.
- Mix the dry ingredients (coconut flour, sweetener, baking powder, and spices) in a smaller bowl.
- Slowly combine the dry ingredients with the wet ones. Stir until thoroughly mixed.
- Use a ¼ cup measuring cup (the same one you used for the oil or sweetener is fine) and generously scoop a rounded cupful of batter. Pour the batter into each of the 6 muffin cups. Top off the muffins with any remaining batter.
- Bake for 25 minutes until a toothpick inserted in the center comes out clean. Remove the muffins from the pan and cool on a wire cooling rack to cool completely.
Notes
Use the code PRIMALEDGEHEALTH in checkout for 20% off Lakanto's brown sugar substitute. See link in the ingredient list.
Nutrition
Serving: 1muffin | Calories: 178kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Sodium: 70mg | Fiber: 4g | Net Carbohydrates: 5g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!