DifficultyBeginner

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.

[cooked-sharing]

Keto Pumpkin Muffin
Yields1 Serving
Prep Time25 minsCook Time35 minsTotal Time1 hr
 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)
1

Preheat 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.

2

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

3

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

4

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

5

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

6

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

Nutrition Facts

1 servings

Serving size

6 Muffins


Amount per serving
Calories156
% Daily Value *
Total Fat 12g16%
Saturated Fat 7g35%
Sodium 193mg9%
Total Carbohydrate 6g3%
Dietary Fiber 3g11%
Total Sugars 6g
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 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)

Directions

1

Preheat 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.

2

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

3

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

4

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

5

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

6

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

Notes

Keto Pumpkin Muffins

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