Master the perfect almond flour pumpkin muffins recipe that will make even the least basic pumpkin lover, swoon. They’re the best light, airy, sugar free and grain free style keto pumpkin bread you will want to make over and over again.
Course Breakfast
Cuisine American
Keyword keto pumpkin muffins
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 24small muffins
Calories 126kcal
Author Bon Appeteach
Ingredients
Keto Muffin Batter:
1/2cupPumpkin Puree
4oz.Cream Cheesesoftened
4tbsp.Buttersoftened
1tsp.Vanilla
2tsp.Pumpkin Pie Spice
1cupLow Carb Sweetener
5Eggs
2 1/2cupAlmond Flour
2tspBaking Powder
1tsp.Salt
Topping:
1Egg White
1/4cupChopped Pecans
1/4cupAlluloseor other low carb sweetener
2tbsp.Pepita Seeds
1/2tspPumpkin Pie Spice
Instructions
Preheat the oven to 350 F. Fill a muffin tin with muffin liners.
In a stand mixer (or hand mixer), beat together the softened butter, cream cheese, pumpkin puree and low carb sweetener until smooth.
Add in the vanilla and pumpkin pie spice and mix again.
Next, add in the 5 eggs but one at a time. Mix well in between each egg to help incorporate air.
Finish the mixture by mixing in the almond flour, salt, and baking powder. Scrape down the sides as needed.
In a separate bowl combine the egg white, allulose, 1/2 tsp pumpkin pie spice, chopped pecans, and pepitas. Mix so everything is coated.
Fill the muffin cups 3/4 of the way full. Add a tablespoon of topping to each muffin.
Bake for 25-30 minutes or until the centers come out clean for the large muffins. Standard muffins will take 15-20 minutes.
Let cool until warm and serve.
Notes
Store in a sealed container for up to 7 days. Rewarm for 15 sec. in the microwave to eat warm. Freeze individually as needed!