Description
Soft keto pumpkin muffins made with almond flour, pure pumpkin puree, warm cinnamon, and sugar-free sweetener. These flourless mini muffins make a quick low-carb fall breakfast or snack.
Ingredients
Scale
- 1 cup almond flour or almond meal (120 grams)
- 3 tablespoons granulated sugar-free sweetener
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon or pumpkin pie spice
- 1/3 cup pure pumpkin puree
- 1 large egg
- Optional: small handful sugar-free mini chocolate chips
Instructions
- Preheat the oven to 350°F and grease a mini muffin pan thoroughly.
- Add the almond flour, sugar-free sweetener, baking powder, salt, and cinnamon or pumpkin pie spice to a medium bowl. Stir until evenly combined.
- Add the pumpkin puree and egg. Whisk or stir until the batter is evenly mixed.
- Fold in sugar-free mini chocolate chips if desired.
- Divide the batter evenly among 12 to 14 prepared mini muffin cups.
- Bake on the center oven rack for about 10 minutes. For four regular-size muffins, bake for about 15 minutes.
- Remove the pan from the oven and let the muffins cool in the pan so they can firm up.
- Carefully run a thin knife around the sides of each muffin and remove from the pan.
Notes
- Mini muffins create a lighter texture and bake more quickly than standard muffins.
- Use pure pumpkin puree rather than sweetened pumpkin pie filling.
- Finely ground almond flour gives the muffins a softer crumb than coarse almond meal.
- Let the muffins cool before removing them because almond flour muffins firm as they cool.
- Store cooled muffins covered in the refrigerator for up to four days or freeze for up to two months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 68
- Sugar: 1
- Sodium: 88
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
- Cholesterol: 13