This low carb, healthy pumpkin muffins recipe made with coconut flour is an easy way to make moist and delicious muffins.
Time to bring out the muffin tins and your Halloween decorations!
These keto pumpkin muffins are the best way to kick start the Halloween season with a hearty, yet healthy recipe that you can whip up in 30 minutes.
They make a killer breakfast and spooky snack, but fear not: Your keto diet is perfectly safe with only 8.9g net carbs per muffin!
Healthy Pumpkin Muffins Recipe
For these healthy low carb pumpkin muffins you’ll need:
- 2/3 cup Coconut Flour
- 4 large Eggs
- 1/2 cup Pumpkin Puree (homemade or canned)
- 1/2 cup melted Butter
- 2 tbsp Erythritol
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1/4 tsp Salt
To get started preheat your oven to 350°F and line a muffin tin.
Next, you’ll want to grab a mixing bowl and whisk together the eggs, pumpkin puree, melted butter, vanilla and cinnamon.
Once well combined, add your flour, Erythritol, salt and baking powder while continually mixing until you get a smooth, lump-free batter.
Divide the batter into your lined muffin tin and bake for 15 to 20 minutes until golden brown.
Let these delicious, healthy keto pumpkin muffins reach room temperature before you dig in (if you can!)
Ingredients
- 2/3 cup Coconut Flour
- 4 large Eggs
- 1/2 cup Pumpkin Puree homemade or canned
- 1/2 cup Butter melted
- 2 tbsp Erythritol
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1/4 tsp Salt
Instructions
- Preheat the oven to 350° F and line a muffin tin with liners.
- Whisk together the eggs, pumpkin puree, melted butter, vanilla, and cinnamon in a mixing bowl.
- Add the flour, the Erythritol, salt and baking powder, while mixing until you get a smooth, lump-free batter.
- Divide the batter into the prepared muffin tin and bake in the preheated oven for 15-20 minutes until golden brown.
- Let them reach room temperature and serve.
Notes
Nutrition
