It’s a great time of year to bake up some delicious pumpkin muffins full of fall flavor! While you can leave out the ginger and cloves, don’t leave out the other seasonings if you want a yummy pumpkin muffin flavor.
These low carb muffins are light, moist, and delicious. This recipe is quick and easy with no mixer required needed. Gluten-free, low carb, and keto-friendly.
- 1 cup fine almond flour
- 1/3 cup sweetener (erythritol, coconut, cane, etc.)
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup butter, melted
- 1/4 cup pumpkin puree (canned works best)
CINNAMON SUGAR COATING
- 2 tbsp erythritol sweetener granular
- 1/4 tsp ground cinnamon
In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and nutmeg until evenly combined. Add in eggs, vanilla, butter, pumpkin, and whisk until you get a smooth batter.
Fill muffin mold until about 2/3 full.
Bake at a lower rack in oven at 350°F for about 15-18 minutes. Insert a toothpick to check doneness – it should come out mostly clean.
Let cool and enjoy!.