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
Directions:
- 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.
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Nutrition Facts
Keto Pumpkin Muffins
Serving Size
1 muffin
Amount per Serving
Calories
158.99
% Daily Value*
Fat
12.19
g
19
%
Saturated Fat
6.14
g
38
%
Trans Fat
0.31
g
Polyunsaturated Fat
0.96
g
Monounsaturated Fat
3.83
g
Cholesterol
84.73
mg
28
%
Sodium
283.93
mg
12
%
Potassium
342.26
mg
10
%
Carbohydrates
13.68
g
5
%
Fiber
3.05
g
13
%
Sugar
2.36
g
3
%
Sugar Alcohol
0.03
g
Net Carbs
3.52
g
Protein
6.79
g
14
%
Vitamin A
238.29
IU
5
%
Vitamin C
10.35
mg
13
%
Calcium
169.79
mg
17
%
Iron
1.15
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
