They’re made with coconut flour and are super easy to make - prep time is just 15 minutes, and they are ready in about an hour. These delicious keto pumpkin muffins are made with a simple list of ingredients: coconut flour, eggs, pureed pumpkin, and spices. I like to have two of them for breakfast with my coffee. It’s a fantastic low-carb breakfast that keeps me full for hours. They keep well in the fridge and freeze well, so I often make a double batch to ensure I have tasty leftovers.
Ingredients
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included.
Pumpkin puree: Make sure you use pure pumpkin puree, not sweetened pumpkin pie filling. In the photo below that I took at the grocery store, you want to reach out for the can on the left, NOT the one on the right.
Unsalted butter: I love baking with creamy European butter, but any unsalted butter will do.
Sweetener: I use stevia. You can replace it with any granulated sweetener to equal ⅓ cup of sugar.
Vanilla extract: Use the real thing - pure vanilla extract.
Ground cinnamon: Make sure it’s fresh. We use quite a bit of it here, so freshness is important.
Coconut flour: Measure it by weight and not by volume. It’s highly absorbent, so every extra gram makes a difference.
Baking powder: Make sure it’s fresh. If you need it to be gluten-free, verify that, too.
Simply whisk together all the ingredients in one bowl, starting with the wet ingredients and then mixing in the dry.
Transfer the mixture to foil-lined, greased muffin cups.
Bake the muffins for about 25 minutes in a 350°F oven. Cool them completely before enjoying them. See how fluffy they are:
The leftovers are just as good and can be enjoyed like the freshly baked muffins. But if you’d like, you can slice them and spread them with sweet butter or almond butter.
Alternatively, warm them up in the microwave at 50% power for 10 seconds per muffin.
These muffins also freeze well. Place them in freezer bags and freeze them for up to three months.
