Keto Double Chocolate Pumpkin Muffins Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.5/5
(15 reviews)
Keto Double Chocolate Pumpkin Muffins
Zylo Recipes

Description

Imagine biting into a warm, subtly spiced muffin, its crumb so tender it practically melts in your mouth. These aren't your typical dry, bland muffins; the secret lies in the addition of pumpkin, which infuses each bite with a delightful moistness and delicate sweetness. The pumpkin flavor isn't overpowering; instead, it provides a comforting base note that perfectly complements the other ingredients.

But the real magic happens with the introduction of dark chocolate. Rich, intense chocolate chunks or chips are generously scattered throughout the batter, creating pockets of decadent goodness that contrast beautifully with the pumpkin's gentle sweetness. The dark chocolate adds a depth of flavor that elevates these muffins from simple breakfast fare to a truly satisfying treat.

The slight bitterness of the dark chocolate cuts through any potential cloying sweetness, creating a perfectly balanced flavor profile. The texture is equally appealing. The muffins boast a soft, airy crumb that's incredibly satisfying to sink your teeth into.

The pumpkin ensures they stay moist for days, preventing them from becoming dry or crumbly. And then there are the pockets of melted dark chocolate, adding a delightful gooeyness that contrasts beautifully with the tender crumb. These muffins are substantial enough to be enjoyed as a quick breakfast, a midday snack, or even a light dessert.

Their comforting aroma and delicious flavor make them a welcome addition to any occasion. Enjoy them fresh from the oven, or let them cool completely for a more defined chocolate experience. These pumpkin dark chocolate muffins are more than just a recipe; they're an invitation to indulge in a moment of pure, unadulterated pleasure.

Preparation Time

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Nutrition Information

Per 1 muffins serving
C
Calories
280 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
6 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 70 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Raw Egg
    Raw Egg
    3 large
    2.
    Pumpkin, Canned
    Pumpkin, Canned
    15 ounce
    3.
    Almond Butter, Unsalted
    Almond Butter, Unsalted
    ½ cup
    4.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    5.
    Almond Flour
    Almond Flour
    ½ cup
    6.
    Special Dark Cocao By Hershey's
    Special Dark Cocao By Hershey's
    ¼ cup
    7.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ¾ cup
    8.
    Baking Powder
    Baking Powder
    1 teaspoon
    9.
    Baking Soda
    Baking Soda
    1 teaspoon
    10.
    Chocolate Chips, Sugar Free
    Chocolate Chips, Sugar Free
    ½ cup, whole pieces - regular

Instructions

    1.
    Preheat an oven to 350°F (175°C) and line a 12-count muffin tin with muffin liners. This recipe yields 14 muffins, so either line an additional muffin tin with 2 liners or wait to bake a second batch. In a large bowl, whisk together the eggs, pumpkin puree, almond butter, vanilla extract, and a pinch of salt until well combined.
    2.
    In a separate bowl, whisk together the almond flour, cocoa powder, sweetener, baking soda, baking powder, and another pinch of salt until evenly distributed.
    3.
    Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Be careful not to overmix. Gently fold in half of the chocolate chips.
    4.
    Scoop the muffin batter into each liner, filling them about ¾ full. Sprinkle the remaining chocolate chips evenly over the tops of the muffins.
    5.
    Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs. Let the muffins cool completely in the muffin tin before serving.