Introduction
The beloved pumpkin spice flavor has become synonymous with fall comfort, but its origins trace back to Dutch spice merchants of the 17th century who combined similar spices for their spice cakes. This keto adaptation transforms the traditional wheat-based muffin into a grain-free delight that maintains all the aromatic pleasure of the original. While pumpkin spice has become a modern cultural phenomenon, these muffins represent the perfect marriage of time-honored fall flavors with contemporary dietary needs. They've become a staple in the keto community, especially during autumn when pumpkin patches and falling leaves inspire bakers to create seasonal treats that everyone can enjoy.
Ingredients
• 2 1/2 cups blanched almond flour, finely ground
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 3 large eggs, room temperature
• 1/2 cup erythritol-based sweetener (such as Swerve)
• 1/4 cup unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsweetened almond milk
Step 1:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners
Step 2:
In a large mixing bowl, whisk together almond flour, erythritol, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon
Step 3:
In a medium bowl, combine pumpkin puree, eggs, melted butter, vanilla extract, and almond milk until smooth
Step 4:
Pour wet ingredients into dry ingredients and mix until just combined, being careful not to overmix
Step 5:
Divide batter evenly among the prepared muffin cups, filling each about 3/4 full
Step 6:
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean
Step 7:
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
Q: Can I use coconut flour instead of almond flour?
A: No, coconut flour cannot be substituted 1:1 for almond flour as it absorbs much more liquid
Q: Why did my muffins turn out dense?
A: This could be due to overmixing the batter or using cold ingredients instead of room temperature ones
Q: Can I make these ahead of time?
A: Yes, these muffins can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months
• Use room temperature ingredients for best results.
• Can substitute coconut oil for butter for dairy-free option.
• Monk fruit sweetener can be used instead of erythritol.
• Ensure pumpkin puree is well-drained to prevent excess moisture.
• Contains tree nuts (almonds).
• Store in airtight container in refrigerator for up to 5 days.
Serve warm or at room temperature. Can be enjoyed plain or with a pat of butter
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months
Prepare dry and wet ingredients separately while the oven preheats to maximize efficiency
- Use room temperature ingredients for better incorporation
- Do not overmix the batter to ensure tender muffins
- Test doneness at the minimum baking time to avoid over-baking
Add sugar-free chocolate chips or chopped pecans for texture variation. For dairy-free version, substitute melted coconut oil for butter
Pair with butter coffee, unsweetened almond milk, or hot herbal tea
Best made during fall and winter months when pumpkin is in season
Contains tree nuts (almonds), eggs. Dairy-free option available with coconut oil substitution
