Keto Pumpkin Muffins

Total Time Prep: 30 min. Bake: 25 min.
Yield 18 muffins
Test Kitchen Approved
Keto pumpkin muffins keep carbs to a minimum, but they're packed with almond and coconut flavors and plenty of warming spices.

Ingredients

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup plus 1 tablespoon allulose sweetener or granulated monk fruit sugar substitute, divided
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 3/4 cup canned pumpkin
  • 1/2 cup unsweetened almond milk
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts, optional

Directions

  1. Preheat oven to 350°. In a large bowl, whisk together almond and coconut flour, 1/2 cup sweetener, baking powder, pumpkin pie spice and salt.
  2. In a separate bowl, combine eggs, pumpkin, almond milk, butter and vanilla. Add to dry mixture until just combined. If desired, fold in walnuts. Scoop into 18 paper-lined muffin cups.
  3. In a small bowl, combine remaining 1 tablespoon sweetener and cinnamon, sprinkle over muffins.
  4. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 95 calories, 8g fat (4g saturated fat), 55mg cholesterol, 176mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 3g protein.

This keto pumpkin muffin recipe calls for a combination of almond and coconut flour, almond milk and a sugar substitute to ensure the muffins adhere to dietary restrictions. Try them alongside regular pumpkin muffins, and see if you can tell the difference! —Holly Balzer-Harz, Malone, New York
Recipe Creator
Community Cook

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