Pumpkin Muffins {low carb}
I added ¼ cup of milk to this original recipe in the Everyday Keto Baking book and extended the baking time to 25 minutes.I recommend storing the muffins in the refrigerator because they spoil easily when left outside at room temperature.
Servings: 8 muffins
Calories: 78kcal
Ingredients
- ½ cup pumpkin purée, homemade or canned
- ½ cup low-carb 1:1 sweetener or equivalent
- 4 large eggs
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 6 tablespoons coconut flour (¼ cup plus 2 tablespoons)
- ¼ cup coconut milk or other milk or yogurt
Instructions
- Preheat your oven to 350°F (175° C, or gas mark 4).
- Prepare a muffin pan by lining the muffin wells with liners. Grease the liners unless they are nonstick liners.
- Place the purée, sweetener, and eggs in a bowl and blend well.
- Add the baking soda, salt, nutmeg, cinnamon, cloves, ginger, coconut flour, and coconut milk to the bowl and mix well. Let the batter sit for a few minutes and then mix again.
- Fill the muffin liners two-thirds full and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and serve. Store in a sealed container in the refrigerator for a few weeks, or in the freezer for a few months.
Nutrition
Calories: 78kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 82mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1065IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
