Keto Thanksgiving Pumpkin Muffins Recipe

Breakfast
Gluten Free
Quick Easy
Vegetarian
4.7/5
(2697 reviews)
Keto Thanksgiving Pumpkin Muffins
Zylo Recipes

Description

Imagine biting into a warm, fragrant muffin, its tender crumb bursting with the comforting flavors of autumn. These pumpkin muffins are a delightful treat, perfect for a cozy breakfast, a satisfying snack, or a guilt-free dessert. Crafted with a blend of wholesome flours and sweet pumpkin purée, each muffin offers a harmonious balance of textures and tastes.

The pumpkin lends a delicate sweetness and moistness, ensuring every bite is soft and enjoyable. The magic lies in the carefully selected spices that infuse these muffins with warmth and depth. Cinnamon, nutmeg, and ginger dance together, creating a symphony of aromas that fill your kitchen as they bake.

These spices not only enhance the pumpkin flavor but also add a touch of complexity that elevates these muffins beyond the ordinary. These muffins boast a satisfyingly dense texture, making them substantial enough to curb your cravings without being heavy. They're moist and tender, never dry or crumbly, ensuring a pleasant experience from the first bite to the last.

Enjoy them straight from the oven, when their warmth and fragrance are at their peak, or let them cool to room temperature for a firmer texture. While these muffins are delicious on their own, you can easily customize them to suit your preferences. A dollop of whipped cream adds a touch of decadence, while a sprinkle of chopped nuts provides a delightful crunch.

For an extra layer of flavor, consider a simple glaze or a dusting of powdered sugar. Whether you're looking for a comforting treat to enjoy with your morning coffee or a satisfying dessert to share with friends and family, these pumpkin muffins are sure to please.

Preparation Time

Prep Time
15 min
Cook Time
22 min
Total Time
37 min

Nutrition Information

Per 1 muffins serving
C
Calories
275 Kcal

C
Carbs
6 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
6 g

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

Cholestrol 85 mg
Sodium 200 mg
Potassium 100 mg
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Ingredients

    1.
    Lemon Juice, Fresh
    Lemon Juice, Fresh
    2 teaspoon
    2.
    Almond Milk
    Almond Milk
    2 tablespoon
    3.
    Raw Egg
    Raw Egg
    2 medium
    4.
    Cinnamon, Ground
    Cinnamon, Ground
    2 teaspoon
    5.
    Almonds, Raw
    Almonds, Raw
    1-¾ cup, ground
    6.
    Ginger, Ground
    Ginger, Ground
    1 teaspoon
    7.
    Baking Soda
    Baking Soda
    1 teaspoon
    8.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    9.
    Nutmeg Ground
    Nutmeg Ground
    ¼ tsp
    10.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    ¼ cup
    11.
    Breakfast Butter Melted by Country Buffet
    Breakfast Butter Melted by Country Buffet
    ¼ cup
    12.
    Organic Pumpkin Puree by Pacific
    Organic Pumpkin Puree by Pacific
    ¼ cup
    13.
    Coconut Flour
    Coconut Flour
    ⅓ cup

Instructions

    1.
    Preheat the oven to 350 Fahrenheit and select a muffin tray. Add the ground almonds, coconut flour, baking soda, cinnamon, ginger, nutmeg, and erythritol to a large mixing bowl. Stir together well to combine. You may use an alternative low carb sweetener if desired, adjusting quantities to taste. Please feel free to adjust spices also to preference.
    2.
    Add the lemon juice, almond milk, melted butter, pumpkin pur\[u00e9]e, and vanilla extract to the bowl with the dry ingredients. Beat together well to combine. The mixture will be thick and dry.
    3.
    Crack the eggs into a separate bowl. Whisk together well to combine. Beat the eggs for a minute or two until light and frothy.
    4.
    Add the beaten eggs to the pumpkin and flour mixture. Beat everything together until smooth and well combined. You should have a thick cake batter.
    5.
    Arrange 8 muffin cases in a muffin/cupcake tray. Divide the muffin batter equally between the 8 cupcake cases. You may use more cupcake cases if you want smaller muffins, adjusting your macros to reflect this.
    6.
    Transfer the tray to the oven and bake for 20-22 minutes or until cooked through and golden brown all over. Set the muffins aside to cool and firm before serving. Optionally top with a low carb frosting.