Description
These low-carb, gluten-free keto pumpkin muffins use almond flour and pumpkin puree for a moist, cake-like texture. Perfect for satisfying sweet cravings without spiking blood sugar, these muffins are rich in healthy fats and keto-friendly flavors.
Ingredients
1 1/3 cups almond butter (creamy)
2/3 cup pumpkin puree (unsweetened)
1/3 cup keto maple syrup (or monk fruit/erythritol syrup)
4 large eggs (room temperature)
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice (cinnamon, ginger, clove, nutmeg)
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners
In a large bowl, whisk almond butter and pumpkin puree until smooth
Add keto maple syrup and eggs, mixing thoroughly until fully combined
Fold in baking soda and pumpkin pie spice
Spoon batter evenly into prepared muffin cups, filling each about 3/4 full
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage
Room temperature eggs ensure smooth incorporation into the fat base
Use 100% pure pumpkin puree (no added sugar) for keto compliance
Replace almond butter with creamy peanut butter if preferred
- Prep Time: 10
- Cook Time: 20
- Category: Brunch
- Method: Baking
- Cuisine: American