Keto Pumpkin Muffins

written by Low Carb Way Of Life | October 10, 2019

Ingredients:

Avocado oil for liners
4 large eggs
1/2 cup pure pumpkin puree
4 tablespoon unsalted butter, melted and slightly cooled
1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
6 tablespoons coconut flour (44 grams)
1 teaspoon baking powder

Directions:

Preheat oven to 350 degrees F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil.

In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.

Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.

Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.

Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes

Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.

Servings: 6

Nutritional Information: Calories: 156, Fat: 12g, Carbohydrates: 6g, Fiber: 3g, Protein: 5g