Keto Pumpkin Muffins

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Keto Pumpkin Muffins

These keto pumpkin muffins are perfect year round. Serve with a dollop of sour cream or softly whipped heavy cream.

Prep Time15

Cook Time25

Keyword: Carrie Brown, Pumpkin Spice Caramel

Recipe Creator: Carrie Brown

Servings: muffins

Calories: 158.99kcal

Author: Carrie Brown

Ingredients

1 1/2 oz. almond flour
2 oz. coconut flour
3 oz. allulose
1 Tbsp. baking powder
1/2 Tbsp. pumpkin pie spice
1 serving Pumpkin Caramel Spice Keto Chow
3/4 cup pumpkin puree unsweetened
4 oz. butter softened and melted
1 tsp. vanilla extract
1/2 cup milk of your choice Fairlife, almond, etc.
4 eggs

Instructions

Preheat the oven to 350°F.
Place 12 cupcake liners into a muffin pan.
In a large bowl, add all the dry ingredients and whisk until mixed.
In another bowl, add the remaining ingredients in order and whisk until combined and smooth.
Pour the liquid mixture into the dry ingredients and stir until all ingredients are blended and there are no lumps. The batter will be very thick.
Spoon the batter evenly into each cupcake liner.
Bake for 23 to 25 minutes, until golden brown and a skewer or toothpick inserted into the middle comes out clean.
Remove from the oven and leave to cool in the pan for 30 minutes.
Put each muffin onto a wire cooling rack.

Notes

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