It’s pumpkin spice season and we all know that latte’s are the go-to around the world but what about pumpkin spice MUFFINS? I guarantee you these keto pumpkin muffins will be on your list of fall favourites!

These are actually so incredibly easy to make. I based the recipe off my keto pumpkin cake recipe which I made a few years ago. I added a few extra tbsp of sugar substitute to sweeten it up a bit and it is PERFECT. 

For these keto pumpkin spice muffins, I used a monk fruit/erythritol blend, but you can use any sugar substitute that is 1:1 with sugar.. If you are using Stevia or something else that isn’t 1:1 then you will need to adjust.

Buy my two cookbooks on Amazon now!

Because the pumpkin is so thick and wet – you will need to bake these for a minimum 50 minutes otherwise they will be uncooked on the inside.

I hope you like these delicious pumpkin muffins! Don’t forget to tag me on instagram if you make these sweet fall treats! 

 
 

Yield: 8

Keto Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

It's pumpkin spice season and I guarantee you these keto pumpkin muffins will be on your list of fall favourites! Only 3 net carbs per muffin!

Print

Ingredients

• 1/2 cup (110-120g) pumpkin puree - no sugar
• 1/2 tbsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp allspice
• 1 egg
• 1/2 cup (125ml) cream or nut milk
• 1 cup (100g) almond flour
• 1 tsp baking powder
• 1/3 cup (70g) sugar substitute
• 1 tsp vanilla

Instructions

In a mixing bowl, whisk together the pumpkin, vanilla and spices.

Crack in the egg and pour in the sugar substitute and cream/milk. Stir until combined.

Add in the almond flour and baking powder. Mix thoroughly.

Scoop into a lined muffin tin.

Bake at 350F / 175C for 50 minutes.

Enjoy!

Notes

This makes 8 muffins.

Nutritional Information per muffin:

• CALS: 115
• FAT: 9.3
• CARBS: 5.5
• FIBRE: 2.5
• NET CARBS: 3
• PROTEIN: 4.5