These keto pumpkin muffins need just 6 ingredients to make and made in one bowl! NO flour and NO grains needed, they are super moist and full of pumpkin flavor!
Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a large mixing bowl, combine all your ingredients and whisk together until smooth. If using chocolate chips, fold them through at the end.
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.
Notes
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.