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Keto Pumpkin Muffin

Keto Pumpkin Muffins

September 29, 2020

Looking for a diabetic-friendly dose of the season's pumpkin spice? Try this recipe for simple pumpkin spice muffins. Made with just a few ingredients that are low in carbs, fat, and sugar but full of fall flavor! Delicious with our sugar-free Spiced Coffee.

  • Yields: 6 Muffins
Keto Pumpkin Muffin


1Preheat oven to 350 degrees F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.

2In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.

3Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.

4Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.

5Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes

6Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.


Avocado oil for liners

4 large eggs

1/2 cup pure pumpkin puree

4 tablespoon unsalted butter, melted and slightly cooled

1 teaspoon stevia glycerite (equals about 1/3 cup sugar)

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

6 tablespoons coconut flour (44 grams)

1 teaspoon baking powder (gluten free if needed)


Nutrition Facts

Serving Size1 Muffin
Total Fat12g
Saturated Fat7g
Total Carbohydrates6g
Dietary Fiber3g

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