Ingredients
Scale
- 1 cup canned pumpkin (unsweetened)
- 2 cups almond flour
- 3 large eggs (room temperature)
- 1/3 cup melted coconut oil or butter
- 1/2 cup monk fruit erythritol sweetener
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: 1/3 cup chopped pecans or keto chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
- In a large bowl, whisk together pumpkin, eggs, melted coconut oil or butter, vanilla extract, and sweetener until smooth.
- In a separate bowl, mix almond flour, baking powder, pumpkin pie spice, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in chopped nuts or keto chocolate chips if using.
- Divide batter evenly among muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for at least 10 minutes before transferring to a wire rack.
Notes
Make sure eggs are room temperature to prevent the coconut oil from seizing. Don’t skip the cool-down period to ensure the muffins firm up properly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American