Keto Pumpkin Muffins: Chai-Spiced and Guilt Free!
These chai-spiced Keto Pumpkin Muffins are as easy to make as they are to devour. Plus, they're made with low-carb ingredients so you can indulge guilt-free. And let's not forget about that canned pumpkin purée - it's a seasonal steal you won't want to miss out on during the Fall Season.
Ingredients
Dry Ingredients
- 1 ¼ cups Almond Flour
- ⅓ cup Coconut Flour
- ½ cup Monkfruit
- 2 tsp Baking Powder
- ½ tsp Baking soda
- ½ tsp Allspice
- ½ tsp Ground Cinnamon
- ½ tsp Ground Cardamom
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp Ground Ginger
- ¼ tsp Salt
Wet Ingredients
- 5 Large Eggs beaten
- ¼ cup Unsalted Butter melted
- 1 ½ tsp Vanilla Extract
- ½ cup Pumpkin purée
Instructions
- Preheat the oven to 425°F and line a 12-muffin pan with baking cups. Grease the bottoms if necessary to keep the muffins in place.
- Melt the butter and allow it to cool while you combine the rest of the ingredients.
- In a mixing bowl, blend the almond flour, coconut flour, sweetener, chai spices, baking powder, baking soda and salt.
- In another bowl, whisk the eggs, then add the cooled melted butter and vanilla extract. Stir to combine thoroughly.
- Pour the egg mixture into the dry ingredients, blend together, then fold in the pumpkin puree to combine without overmixing. Work quickly to prevent the batter from thickening further.
- Use an ice cream scoop or a 1/4 cup measuring cup to divide the batter evenly among the 12 baking cups.
- Place the pan on the middle rack in the oven preheated to 425°F for 10 minutes. This initial high temperature will help the muffins rise properly. After 10 minutes, reduce the oven temperature to 325°F and continue baking for 8-10 minutes without opening the oven door. This will ensure that the muffins bake evenly and rise to perfection.
- Insert a toothpick in the middle of one of the muffins to check for doneness. If it is still soft in the middle, bake for another five minutes.
- After the muffins are baked, allow them to cool in the muffin pan for 10 minutes. This will help them set and firm up before you transfer them to a wire rack to cool completely.
Notes
Nutrition Information*:
Serving size: 1 muffin Carbs: 6g Fibre: 2.8g Net Carbs: 3.2g
Batter tips:
- Powdered cloves can strongly impact the flavour of these muffins, particularly if you’re not fond of cloves. Consider reducing or omitting the amount of cloves used to adjust the flavour to your preference.
- If using a standup mixer, mix the batter on low speed.
- If the batter becomes too dry, add a few tablespoons of almond milk at a time.
- If using salted butter, omit the salt in the recipe. Ensure the melted butter has cooled before adding it to the eggs and vanilla extract mixture.
- When mixing the batter, work quickly to distribute it evenly between the 12 muffin cups.
- Using parchment paper muffin cups can prevent the muffins from sticking.
- Distribute the batter using an ice cream scoop or 1/4 cup measuring spoon levelling the batter to make 12 muffins.
- If you prefer slightly larger muffins, scoop just a little over without levelling the batter to make about 8-10 muffins, but you may need to bake them a little longer.
- When baking the muffins, start at 425°F for 10 minutes, then reduce the heat to 325°F without opening the oven door. This will prevent the muffins from sinking, allowing the bottom halves to cook thoroughly while keeping the tops light brown.
- If the muffins feel soft in the middle after the recommended baking time, bake for an additional five minutes. Let them cool in the pan before serving.