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Pumpkin Muffins

тыквенные маффины, pumpkin muffins, кето выпечка, низкоуглеводные десерты

Pumpkin Muffins

There are no small children at our home and we haven’t celebrated Halloween for a long time. But I still bake these pumpkin muffins every year. They are  bright in taste and color, a liitle bit spicy and flavorful, that makes  them perfect for chilly fall days.

servings orangeCSS 196px
servings: 9
energy orangeCSS 196px
calories: 103
prep time orangeCSS 196px
prep. min: 10
cook time orangeCSS 196px
cooking, min: 40

Nutritional info (per serving)

calories: 103
fat: 8 g
saturates: 1 g
carbs: 7.9 g
sugars: 0.6 g
dietary fiber: 2.3 g
protein: 3.9 g
sodium: 139 mg

Net carbs: 3.8 g

You'll need

250 g roasted pumpkin or pumpkin puree
1/2 cup unsweetened almond milk
3 eggs
2 tbsp erythritol
1 tsp ground cinnamon
1/2 tsp pumpkin spice mixture
1/2 cup almond flour
2 tsp baking powder
1/2 tsp Xantan Gum
40 g pecans, chopped


Preheat the oven to 180C. Place paper muffin cups into cupcake mold.

In a bowl of a food processor, combine pumpkin, almond milk, eggs, sweetener and spices. Beat until smooth. Then add the remaining ingredients except nuts and mix well. Stir in chopped nuts.

Using a spoon, pour the batter into prepared muffins cups until nearly full. Bake for 35-40 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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