Keto Pumpkin Muffins

These one bowl keto pumpkin muffins need just 6 ingredients to make. NO flour and NO grains needed, they are moist and fluffy and full of pumpkin flavor! Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 20

Total Time 22

Servings servings

Calories 144kcal

Author Arman Liew

Ingredients

1 1/3 cups almond butter or peanut butter
2/3 cup pumpkin puree
1/3 cup keto maple syrup
4 large eggs
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice

Instructions

Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a large mixing bowl or blender, add the almond butter, pumpkin puree, keto maple syrup, eggs, baking soda, and pumpkin pie spice and blend until smooth. If using chocolate chips, fold them through at the end.c
Evenly distribute the muffin batter amongst the muffin liners. Bake the muffins for 20 minutes, or until the edges are firm.
Remove the muffins from the oven and let them cool in the pan completely, before serving.

Video

Notes

* I added 1/2 cup of sugar free chocolate chips to the batter. This is completely optional.

TO STORE: Muffins should always be stored in the refrigerator, covered. They will keep well for up to 1 week.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition