When the first crisp autumn breeze rolls in, the craving for all things pumpkin spice is undeniable! But you don’t have to derail your low-carb lifestyle to enjoy the cozy flavors of the season. These Keto Pumpkin Muffins are incredibly moist, packed with warm spices, and ridiculously easy to whip up. They’re the perfect guilt-free treat to pair with your morning coffee or to enjoy as a light dessert. Get ready to fill your kitchen with the irresistible aroma of fall!
Ingredients
• Dry
• 3 tbsp (21g) Coconut Flour
• 1 tsp Pumpkin Pie Spice
• ¼ tsp Baking Powder
• ¼ tsp Baking Soda
• 1 pinch Salt
• Wet
• ¾ cup (170g) Pumpkin Purée, unsweetened
• ⅓ cup (64g) Granular or Brown Monk Fruit/Erythritol Sweetener
• ¼ cup (60ml) Heavy Whipping Cream
• 1 large Egg, room temperature
• ½ tsp Vanilla Extract
• For Serving (Optional)
• Sugar-free whipped cream
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with parchment or silicone liners.
3. In a medium bowl, whisk together the dry : coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. This prevents clumps.
4. In a larger bowl, beat the egg, then mix in the pumpkin purée, sweetener, heavy cream, and vanilla extract until smooth and fully combined.
5. Gradually add the dry ingredient mixture to the wet , whisking until just combined. Do not overmix. The batter will be thick.
6. Evenly divide the batter among the 6 prepared muffin cups.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The muffins will be puffed and just set.
8. Remove the muffin tin from the oven and let the muffins cool completely in the pan on a wire rack. This step is crucial as they are delicate when warm.
9. For the best texture, chill the cooled muffins in the refrigerator for at least one hour before serving.
10. Serve chilled, topped with a generous dollop of sugar-free whipped cream if desired.
Nutritional Information
• Facts per serving (1 muffin)
• Calories: 70
• Net Carbs: 2.9g
• Total Fats: 4.1g
• Protein: 1.7g
• is an estimate and may vary based on the specific used.
Pro Tips
• Don’t be alarmed if the muffins sink slightly as they cool. This is normal for coconut flour recipes and creates a dense, fudgy texture perfect for holding a whipped topping.
• Ensure your egg and heavy cream are at room temperature. This helps the combine more smoothly for a better-textured muffin.
• Use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling is pre-sweetened and contains extra spices, which will alter the recipe’s flavor and carb count.
• Store leftover muffins in an airtight container in the refrigerator for up to 5 days. They are delicious when served chilled.
FAQ
Q: Why did my keto pumpkin muffins sink after baking
A: It is completely normal for these muffins to sink slightly as they cool. This is a common characteristic of recipes using coconut flour and it helps create a dense, fudgy texture perfect for toppings.
Q: Can I use pumpkin pie filling instead of pumpkin purée
A: No, you must use 100% pure pumpkin purée. Pumpkin pie filling is pre-sweetened and contains extra spices, which will negatively affect the recipe’s flavor and final carb count.
Q: How should I store these low carb pumpkin muffins
A: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. For the best texture, they should be served chilled.
Q: How many net carbs are in one muffin
A: Each muffin contains approximately 2.9g of net carbs, making it an excellent low-carb treat for a keto lifestyle. Note that this is an estimate and can vary based on the specific brands of ingredients used.
