Pumpkin Muffins with Coconut Flour
Coconut flour pumpkin muffins taste of spice and all things nice! These fluffy keto pumpkin muffins are a wonderful grab & go breakfast or healthy sweet treat. Only 5 minutes prep and ready in 30 minutes!
Servings: 7
Calories: 167kcal
Ingredients
- ¾ cup pumpkin puree 180g
- 4 eggs large, room temperature
- ½ cup plus 1 tablespoon coconut flour 75g
- ⅓ cup butter unsalted, melted, 80g
- ¼ cup granulated sweetener 50g
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- ⅓ cup chopped, roasted hazelnuts optional, 40g
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan.
- In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth.
- Add the all other ingredients except the hazelnuts and blend until smooth.
- Last, add the hazelnuts, if using, and blend briefly. The hazelnuts are optional and not essential for the recipe, but add a lovely crunch.
- Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture. Then scoop into a muffin pan lined with paper cups and sprinkle with hazelnuts.
- Bake around 25 minutes or until lightly browned on top and a knife inserted comes out clean.
Notes
2.7g net carbs per muffin (without hazelnuts). 3.1g net carbs including hazelnuts. Makes 7 muffins.
Use 2 heaped tablespoons of muffin batter for each muffin. The muffins do not rise very much. Therefore, be sure to fill the batter to the top of the muffin cases.
See the post how you can make your own cafe-style paper cups.
Can't get hold of pumpkin puree? Instructions on how to make your own are in the post.
Serve on its own or with either whipped cream or sour cream.
Nutrition
Calories: 167kcal | Total Carbohydrates: 5.5g | Protein: 5.8g | Fat: 13.2g | Fiber: 2.8g | Sugar: 1.6g
