fall flowers and pumpkins

Well folks, it’s officially the first day of Fall. I can’t believe how fast summer flew by.

Though it’s sad to say goodbye to campfires, cookouts and pool days, the kids and I are now getting excited about all the Halloween decorations we’ve been seeing around the stores.

Normally I like to give apple season it’s full run, however now that I’m following the Keto diet, apples are off limits!

 

So I’ve skipped straight to pumpkin season! (kind of like how Costco has skipped straight to putting out Christmas decorations….)

 

Pumpkin is one of my all time favorite flavors, so it didn’t take long before I wanted to adjust this recipe for Keto Zucchini Muffins into Keto Pumpkin Muffins.

 

keto pumpkin muffins cooling

They make the house smell so delicious while baking! I was beginning to worry that I would be missing out this holiday season if I continued Keto since I love baking.

 

But now I see how foolish I was to think that! I can’t wait to experiment and Keto-fy all my favorites: pumpkin pie, pumpkin cheesecake, and all those delicious pumpkin flavored drinks!

 

What are your favorite pumpkin inspired foods? Let me know in the comments if there’s a recipe you’d like me to try and create?

 

I’m thinking Pumpkin Spice pancakes would be delish, and my husband wants me to make my pumpkin roll recipe keto-friendly as well!

 

basket of keto pumpkin muffins

I hope you enjoy these Keto Pumpkin Muffins as much as we do.

 

Try making a double batch and put half away in the freezer for busy weeks when you don’t have time to bake. They freeze fabulously.

Keto Pumpkin Muffins

 

keto pumpkin muffins ingredients

Ingredients:

1 cup almond flour (115 grams)*
½ cup coconut flour (70 grams)*
½-¾ cup Pyure erythritol or other erythritol
1.5 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ginger
½ tsp xanthan gum
5 eggs
½ cup canola/vegetable oil (original recipe calls for butter, but that can get pricey so I use oil)
1 tbs coconut oil
2 tbs sour cream (or substitute for all coconut oil)
1 ½ tsp vanilla
3/4 cup pumpkin puree (not pumpkin pie filling)

Preparation:

  1. Preheat oven to 350 degrees.
  2. Measure all dry ingredients and place into a bowl.keto pumpkin muffins dry ingredients mixed
  3. Combine all wet ingredients (eggs, oils, sour cream and vanilla) in a large mixing bowl.
  4. Add dry ingredients to the wet, and mix well with an electric mixer. The batter should be thick.keto pumpkin muffins batter
  5. Mix the pumpkin puree into the batter.keto pumpkin muffins batter with pumpkin puree
  6. Spoon batter into 12 muffin tins. They should be almost filled to the top. Since the batter is so thick, I like to use a cookie scoop to make filling the muffin tins easier.keto pumpkin muffins batter in tins
  7. Bake for 20-25 mins or until a toothpick can be inserted and come out clean.keto pumpkin muffins in oven
  8. Store in refrigerator up to a week or in the freezer for a month. Warm in the microwave for a few seconds before eating.
    keto pumpkin muffins close up

    Fall is here and so is pumpkin everything! Try these yummy keto pumpkin muffins for a ketogenic friendly breakfast, snack or dessert!

    Fall is here and so is pumpkin everything! Try these yummy keto pumpkin muffins for a ketogenic friendly breakfast, snack or dessert! Fall is here and so is pumpkin everything! Try these yummy keto pumpkin muffins for a ketogenic friendly breakfast, snack or dessert! Fall is here and so is pumpkin everything! Try these yummy keto pumpkin muffins for a ketogenic friendly breakfast, snack or dessert!

    Keto Pumpkin Muffins

    Satisfy your craving for everyone's fall favorite with these scrumptious keto friendly pumpkin muffins! Only 3 net carbs per muffin!

    Course Breakfast
    Cuisine American
    Keyword keto, muffin, pumpkin
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 muffins

    Ingredients

    • 1 cup almond flour 115 grams*
    • ½ cup coconut flour 70 grams*
    • ½-¾ cup Pyure erythritol or other erythritol
    • 1.5 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ½ tsp ginger
    • ½ tsp xanthan gum
    • 5 eggs
    • ½ cup canola/vegetable oil original recipe calls for butter, but that can get pricey so I use oil
    • 1 tbs coconut oil
    • 2 tbs sour cream or substitute for all coconut oil
    • 1 ½ tsp vanilla
    • 3/4 cup pumpkin puree not pumpkin pie filling

    Instructions

    1. Preheat oven to 350 degrees.
    2. Measure all dry ingredients and place into a bowl.
    3. Combine all wet ingredients (eggs, oils, sour cream and vanilla) in a large mixing bowl.
    4. Add dry ingredients to the wet, and mix well with an electric mixer. The batter should be thick.
    5. Mix the pumpkin puree into the batter.
    6. Spoon batter into 12 muffin tins. They should be almost filled to the top. 

    7. Bake for 20-25 mins or until a toothpick can be inserted and come out clean.
    8. Store in refrigerator up to a week or in the freezer for a month.

    Recipe Notes

    Its best to always weigh flours when baking, especially when dealing with dense ingredients such as coconut and almond flour. I recommend using a kitchen scale and the gram measurements.

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