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 5

Cook Time 20

Total Time 25

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 350°F (180°C). Line a 12-count muffin tin with muffin liners and set aside.
In a blender or food processor, add the almond butter, pumpkin puree, keto maple syrup, eggs, baking soda, and pumpkin pie spice and blend until just combined. If using chocolate chips, fold them through at the end.
Evenly distribute the muffin batter amongst the muffin liners. Bake the muffins for 17-20 minutes or until the edges are firm. Check at the 17-minute mark to ensure they don't overbake.
Remove the muffins from the oven and let them cool in the pan completely, before serving.

Video

Notes

Mix-ins: I added 1/2 cup of sugar-free chocolate chips to the batter. This is completely optional.
No food processor or blender? You can use a mixing bowl, but microwave the almond butter and syrup for 30 seconds and whisk before adding to the mixture.
Swap almond butter: For peanut butter (a little overpowering), cashew butter, sunflower seed butter, or tahini.
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