Ingredients
2 cups blanched almond flour
1 cup canned pumpkin puree
3 large eggs
1 cup erythritol
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup melted coconut oil
Instructions
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, beat eggs until frothy. Mix in pumpkin puree and melted coconut oil until smooth.
Combine wet and dry ingredients gently. Fold until just incorporated, allowing small lumps.
Pour batter into prepared muffin cups, filling each 2/3 full.
Bake for 20-22 minutes until a toothpick inserted into the center comes out clean.
Cool muffins in the tin for 5 minutes before removing to a wire rack to cool completely.
Notes
For a nut-free option, substitute 1/2 cup blanched coconut flour and adjust liquid content.
Muffins can be frozen for up to 3 months in an airtight container.
Use fresh pumpkin or sweet potato puree if canned pumpkin is unavailable.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto-friendly
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 0g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg