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Keto Pumpkin Muffins

These keto pumpkin muffins are made in just one bowl with only 6 ingredients. With no flour and no grains, they are moist, fluffy, and bursting with pumpkin flavor! Watch the video below to see how I make them in my kitchen.
Print Recipe
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings: 12
Calories: 144
Ingredients Method Notes

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

Method
 

Preheat the Oven:
  1. Preheat your oven to 180°C (350°F). Line a 12-count muffin tin with muffin liners and set aside.
Mix the Ingredients:
  1. In a large mixing bowl or blender, combine the almond butter, pumpkin puree, keto maple syrup, eggs, baking soda, and pumpkin pie spice. Blend until smooth. If using chocolate chips, fold them in at the end.
Fill the Muffin Tin:
  1. Evenly distribute the muffin batter among the muffin liners.
Bake the Muffins:
  1. Bake for 20 minutes, or until the edges are firm.
Cool and Serve:
  1. Remove the muffins from the oven and let them cool completely in the pan before serving.

Notes

Notes:

  • Optional: You can add 1/2 cup of sugar-free chocolate chips to the batter for extra flavor.
  • To Store: Keep the muffins in the refrigerator, covered, 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 Information (per serving):

  • Calories: 144 kcal
  • Carbohydrates: 6g
  • Protein: 7g
  • Fat: 12g
  • Sodium: 157mg
  • Potassium: 184mg
  • Fiber: 3g
  • Vitamin A: 2429 IU
  • Vitamin C: 1mg
  • Calcium: 19mg
  • Iron: 1mg
  • Net Carbs: 3g
Enjoy these delicious and healthy keto pumpkin muffins!