• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

Keto pumpkin muffins taste of spice and all things nice! These moist muffins are a wonderful grab & go breakfast or sugar free sweet treat. Only 5 minutes prep and ready in 30 minutes!
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course
Breakfast, Dessert
Cuisine
British
Servings
7
Calories
167 kcal

INGREDIENTS

1x
2x
3x
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3/4 cup / 180g pumpkin puree
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4 eggs large
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1/2 cup plus 1 tbsp / 75g coconut flour
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1/3 cup / 80g butter unsalted, melted
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1/4 cup / 50g granulated sweetener (So Nourished)
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1 tsp baking powder
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1 tsp pumpkin spice / mixed spice
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1 tsp cinnamon
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1/3 cup / 40g chopped, roasted hazelnuts optional
INSTRUCTIONS

Preheat your oven to 175 Celsius / 350 Fahrenheit.
In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth.
Add the all other ingredients except the hazelnuts and blend until smooth.
Last, add the hazelnuts, if using, and blend briefly. The hazelnuts are optional and not essential for the recipe, but add a lovely crunch.
Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture. Then scoop into a muffin pan lined with paper cups and sprinkle with hazelnuts.
Bake around 25 minutes or until lightly browned on top and a knife inserted comes out clean.
2.7g net carbs per muffin (without hazelnuts). 3.1g net carbs including hazelnuts. Makes 7 muffins.
See the post how you can make your own cafe-style paper cups.
Can”t get hold of pumpkin puree? Instructions on how to make your own are in the post.
Serve on its own or with either whipped cream or sour cream.
NUTRITION
Calories: 167kcal
Protein: 5.8g
Fat: 13.2g
Fiber: 2.8g
Sugar: 1.6g