Sweet, Moist KETO PUMPKIN MUFFINS: Must-Make Fall Treat With 4g Net Carbs!

almond flour

🥗Healthier: coconut flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is often less expensive and nut-free.

sweetener

🥗Healthier: erythritol

💰Cheaper: stevia

Stevia is a more affordable sugar substitute.

butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for baking.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: carob chips

Carob chips are often cheaper and provide a similar texture.

Line a large muffin tin with parchment paper liners or silicone liners.

In a mixing bowl, combine 1/2 cup Wholesome Yum Almond Flour and 1/2 cup Wholesome Yum Coconut Flour.

Add 1/2 cup Besti Monk Fruit Allulose Blend, 1 tablespoon pumpkin pie spice, 1 tablespoon baking powder, and 1/4 teaspoon sea salt; whisk until uniform and no lumps remain.

Add 4 large eggs directly into the bowl without whisking separately.

Add 3/4 cup pumpkin puree and 1/2 cup melted butter; mix together.

Add 1 teaspoon vanilla extract and 1/2 cup unsweetened almond milk; mix until combined.

Fill the muffin cups almost to the top with the batter using a large cookie scoop.

Top with 3 tablespoons of pumpkin seeds or other toppings if desired.

Bake at 350°F for about 25 minutes, using a toothpick to check for doneness.

Let the muffins cool in the pan for a bit, then transfer to a cooling rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens