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Cozy Keto Pumpkin Muffins

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These cozy keto pumpkin muffins are anti-inflammatory, gluten-free, will satisfy your sweet tooth and can even help with sleep!

Ingredients

Units Scale
  • 4 eggs (large)
  • 1/2 cup pumpkin puree, canned
  • 2 tsp pure vanilla extract
  • 4 TBSP coconut oil (melted)
  • 1 tsp stevia liquid (OR 1/3 cup erythritol (Swerve brand works great))
  • 2 tsp pumpkin pie spice mix
  • 1/4 tsp salt
  • 6 TBSP coconut flour
  • 1 tsp baking powder
  • 1/4 cup pepitas, for topping (optional)

Instructions

  1. Preheat oven to 350 F + prepare pan. Preheat oven to 350 F. Line your muffin tin with liners (paper tend to stick unless you spray with oil).
  2. Mix wet ingredients + spices. Whisk together eggs, pumpkin, vanilla, stevia (or erythritol), coconut oil, cinnamon, and nutmeg in a medium-sized bowl.
  3. Mix dry ingredients. In a small bowl, mix together the coconut flour, salt, and baking powder. Then whisk into the pumpkin batter.
  4. Pour batter into muffin papers. Evenly divide the mixture in the 6-muffin tin cups.
  5. Bake based on type of sweetener used. Bake 22-25 minutes (using stevia as the sweetener), or (27-29 minutes using erythritol as the sweetener).
  6. Test if done. Muffins are ready when a toothpick comes out clean.
  7. Remove, cool + enjoy! Pop muffins onto a towel or cooling rack, and let them cool completely for optimal fluffy texture.

Nutrition

Find it online: https://www.true-well.co/keto-pumpkin-muffins/