Craving the cozy flavors of fall without the carbs? These Keto Pumpkin Spice Muffins are your answer! They are incredibly moist, packed with warm spices, and made with nutrient-dense flaxseed meal instead of flour. Perfect for a quick grab-and-go breakfast, a healthy afternoon snack, or a guilt-free dessert, this recipe is simple, delicious, and will fill your kitchen with the irresistible aroma of autumn.
Ingredients
• 1 1/4 cups / 140g ground flaxseed meal
• 1/2 tbsp baking powder
• 1/3 cup / 65g erythritol
• 1 tbsp cinnamon
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup / 245g pure pumpkin puree
• 1 large egg
• 2 tbsp / 30ml coconut oil, melted
• 1/2 cup / 120ml sugar-free maple syrup
• 1/2 tsp apple cider vinegar
• 1/2 tsp vanilla extract
• Raw pumpkin seeds for topping (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line a 10-cup muffin tin with paper liners.
2. In a large bowl, whisk together the dry : ground flaxseed meal, baking powder, erythritol, cinnamon, pumpkin pie spice, and salt.
3. In a separate medium bowl, mix together all the wet : pumpkin puree, egg, melted coconut oil, sugar-free maple syrup, apple cider vinegar, and vanilla extract until well combined.
4. Pour the wet into the bowl with the dry . Stir gently until just combined. Be careful not to overmix the batter.
5. Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
6. Sprinkle the tops with a few raw pumpkin seeds, if using.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be firm to the touch.
8. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Servings: 10
• Per Serving
• Calories: 120
• Net Carbs: 2 g
• Total Fats: 8.5 g
• Protein: 5 g
Pro Tips
• for Perfect Muffins
• Serve these muffins warm with a pat of butter or ghee for a delicious, melty treat.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months for a quick future snack.
• For extra texture and flavor, fold in 1/4 cup of sugar-free chocolate chips or chopped pecans into the batter before baking.
• Ensure your pumpkin puree is 100% pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
FAQ
Q: Are these pumpkin spice muffins gluten-free
A: Yes, this recipe is completely gluten-free because it uses ground flaxseed meal instead of any wheat-based flour.
Q: How do I store these keto pumpkin muffins
A: Store leftover muffins in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months, making them a great option for a quick snack.
Q: Can I use a different sweetener instead of erythritol
A: Yes, you can substitute erythritol with another keto-friendly granulated sweetener like monk fruit or allulose. Check the packaging for a 1:1 sugar replacement ratio to ensure the best results.
Q: Can I use pumpkin pie filling instead of pumpkin puree
A: No, it is crucial to use 100% pure pumpkin puree. Pumpkin pie filling is pre-sweetened with sugar and contains extra spices, which would make these muffins no longer keto-friendly.
