Keto Pumpkin Muffins

 A Keto Pumpkins Muffins Recipe became absolutely necessary recently when the delicious chill morning air of autumn came to visit.  The fall colors and the  delightful scent of falling leaves called out for pumpkin recipes.  I wandered into the kitchen my heart demanding something with the rich flavorings of the season.

The Ingredients I Chose

Sleepily, I  began to collect ingredients that would be useful :

  Pumpkin, (of course), almond flour, salt, vanilla, butter, and brown sugar Swerve.    Pumpkin pie spice, baking soda and an egg were added as well to my ingredients list.

The brown Swerve is delightful in this recipe, but you can use a different dry cup for cup sweetener if that’s what you have.  If you only  have a white sweetener you could add 1/4 to 1/2 tsp. molasses to the batter to get that brown sugar flavor.  A 1/4-1/2 tsp. molasses will add 1.15 -2.3 carbs to the recipe. 

Also just so you are aware, I haven’t attempted this recipe with a liquid sweetener.  Unsure of what kind of outcome you’d have except that I believe the texture will be different than it is with a powdered sweetener.

Preparations

I turned the oven on to 350° (F).  I knew that because of the pumpkin puree that the batter would be wetter than the average muffin recipe.  Guessing my baking time would be a bit longer and not wanting to scorch the almond flour, I chose a slightly lower temperature than I usually would for muffins.

At this point I prepped my muffin pan with liners and a spritz of avocado oil spray. I used the oil because almond flour tends to cling to the muffin liners.

Mixing the Ingredients

I began by stirring the dry ingredients together in the small mixing bowl. There is no need to dump this into a mixer or blender.  it’s a small batch that makes just 6 muffins.  With a mixer you run the risk of over-beating the batter and ending up with a rubbery textured muffin.  Just use a big spoon. It won’t take long and there is less clean up.

After the dry ingredients are combined add the wet ingredients, all of them.  It will be ok.  Unless there is a specific reason in a recipe to add each ingredient separately there is no point in prolonging the process. 😉

As you might note from the picture above, I melted the butter before adding it to the bowl.  I don’t often melt the fat before adding it to a batter but in this case it’s fine.  You could replace the butter with a different fat such as coconut oil or avocado oil.

 Gently stir to combine the ingredients.  As mentioned before, do not beat the ingredients.  You could end up with rubbery muffins. (eww, no!) In fact if you take a close look at the above picture you will see that it is just slightly lumpy.  In a muffin recipe, batter that is ‘a bit lumpy’ is just fine.

Baking

I divided the batter evenly into foil baking cups and popped them into the already hot oven. Waiting for them to bake felt like it took forever because the smell that filled the house as the combined spice and pumpkin mixture cooked was autumn heaven.  In my oven I allowed the muffins to bake for 17 minutes.  The muffins will lose the glossiness but not necessarily brown up much more than the batter.

Did I mention that these are just 3.1 carbs total or 1.6 net carbs each?  They were moist and delicious and tasted as much like pumpkin pie as I had wished for.  Enjoy! – Laura

Keto Pumpkin Pie Nutrition Facts:

 

If you like low carb / keto Pumpkin recipes then you might enjoy the recipe for Keto /Low Carb Pumpkin Pie.  Find it here.

The Recipe for Keto Pumpkin Muffins