Try this recipe for easy keto pumpkin muffins. The muffins are soft and moist and loaded with pumpkin flavor. The gluten-free muffins take 10 minutes to make.
Equipment Needed
- 12-cup muffin tin
- cupcake liners
- wire whisk
- measuring cups
- measuring spoons
- rubber spatula
- 2 mixing bowls
- 4 oz. scooper
- cooling rack
Ingredients
- finely ground almond flour
- granulated xylitol sweetener
- sea salt
- baking soda
- ground cinnamon
- canned pumpkin puree at room temperature
- pumpkin pie spice (in the spice aisle at the grocery store)
- large eggs
- coconut oil (you can sub avocado oil)
- vanilla extract
- apple cider vinegar
See the recipe card below for quantities.
What is Xylitol?
Whether you're on a low-carb diet for health reasons or a keto diet to lose weight, there are several ways to sweeten your food other than using sugar.
I prefer using xylitol in my recipes. Xylitol can be derived from either corn or birch trees. Through my experiences, I've discovered that a significant portion of the corn supply is contaminated with mycotoxins, an invisible and tasteless mold that can lead to health issues.
You can find xylitol made from corn at your local grocery store, and it might even be imported from China. However, if you prefer birch tree xylitol, you can conveniently purchase it on Amazon.
My go-to brand for birch tree xylitol is Anthony's.
Important Note: Xylitol is toxic to dogs and should not be fed to them. Additionally, for humans, it can have a mild laxative effect. Therefore, it's advisable to consume only one muffin at a time. 😊
How to Make Low-Carb Pumpkin Muffins
Preheat your oven to 350 degrees Fahrenheit, and position a rack in the center. Prepare a 12-cup muffin pan by lining it with paper cupcake liners.
Whisk almond flour in a large mixing bowl to remove any lumps it may have.
Add xylitol or other sweetener, salt, and baking soda to almond flour. Whisk to combine.
In a separate medium bowl, whisk eggs. You can use an electric mixer, but pumpkin is easy to mix by hand.
COCONUT OIL: Ensure that your coconut oil is in liquid form. For this recipe, I prefer using organic coconut oil, not MCT oil. If the coconut oil is solid, measure out the 3 tablespoons and heat it for 15 seconds in the microwave until it becomes liquid.
Add remaining wet ingredients and mix well.
Pour the wet ingredients into the bowl with the dry ingredients and mix until just barely combined, and no more dry flour is visible.
Scoop the pumpkin muffin batter into the muffin cups.
Bake for 22 minutes.
Remove from the oven and place the pan on a cooling rack.
How to Store Pumpkin Muffins
Store muffins in an airtight container in the refrigerator or freezer.
You can freeze the muffins for up to 2 months in a freezer-safe container or plastic freezer bag.
Takeaway
These low-carb pumpkin muffins boast just 7g of net carbs per serving (1 muffin), making them suitable for various diets like the Kaufmann phase one, low-carb, and keto diets. Additionally, they are gluten and dairy-free.
I've discovered that indulging in one almond flour muffin effectively eliminates sugar cravings for the entire day.
Not only are these muffins a treat, but their taste is so good that you'd never guess they're gluten-free!
Consider serving these pumpkin muffins as a delectable dessert option for your keto friends and relatives during Thanksgiving and holiday gatherings.
Check out our recipe for Gluten-Free Key Lime Mini Cheesecakes!
FAQ
Each muffin has 171 calories.
Yes, xylitol tastes just like sugar. It doesn't have an aftertaste. It can be used in all your baked goods as a 1:1 substitute for sugar.
"📖 Recipe"
Keto Pumpkin Muffins
Equipment
- 12-cup muffin tin
- Cupcake liners
- Wire whisk
- Rubber spatula
- 2 Mixing Bowls
- 2-oz. scooper
- cooling rack
- Measuring cup
- Measuring Spoons
Ingredients
DRY INGREDIENTS
- 1 cup finely ground almond flour
- ⅓ cup xylitol or other sugar substitute
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
WET INGREDIENTS
- 3 eggs
- ½ cup canned pumpkin (unsweetened)
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
Instructions
- Preheat oven to 350 degrees Fahrenheit with a rack set in the center of the oven. Line a 12-cup muffin tin with paper cupcake liners.
- Whisk almond flour in a large bowl to remove any lumps it may have.
- Add xylitol or sweetener, salt, and baking soda, cinnamon, and pumpkin pie spice to almond flour. Whisk to combine.
- In a separate bowl, beat eggs. Add remaining wet ingredients and mix well.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just barely combined, and no more dry flour is visible.
- Scoop the batter into the muffin cups.
- Bake for 22 minutes.
- Remove from the oven and place the pan on a cooling rack.
Notes
- Store muffins in an airtight container in the refrigerator or freezer. You can freeze the muffins for 3 days and then freeze up to 2 months.
- To substitute allulose for xylitol, use an equal amount.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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