Ingredients
Scale
- 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated monk-fruit/allulose keto sweetener
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup pure pumpkin purée
- 1/2 cup unsweetened almond milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 tablespoons pumpkin seeds, optional
Instructions
- Preheat the oven to 350°F or 177°C and line 10 muffin cups.
- Whisk the almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice, and salt.
- Add the eggs, pumpkin purée, almond milk, melted butter, and vanilla.
- Stir until fully combined; the batter should be thick.
- Divide the batter among the muffin cups, filling them almost to the top.
- Sprinkle with optional pumpkin seeds.
- Bake for 22–25 minutes, until lightly golden and a toothpick comes out clean.
- Cool on a wire rack before serving.
Notes
Use pure pumpkin purée, not sweetened pumpkin pie filling. Finely ground blanched almond flour gives a better texture than coarse almond meal. Coconut flour absorbs the extra moisture from the pumpkin, so don’t substitute it cup-for-cup with almond flour. Keep the batter thick; adding too much extra liquid can prevent the muffins from setting correctly. Coconut oil can replace butter. Chopped pecans, walnuts, or sugar-free chocolate chips can be added. Begin checking around 22 minutes to avoid overbaking. For a cream-cheese-filled variation, a tested keto version uses almond flour and a sweetened cream-cheese center and bakes for 23–25 minutes at 325°F.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: 193