Description
These Flourless Keto Pumpkin Muffins with Chocolate Chips are a moist and delicious low-carb treat perfect for fall or anytime you crave a healthy snack. Made with almond butter, pumpkin puree, warm spices, and studded with gooey dark chocolate chips, these muffins deliver flavor and nutrition without any flour or grains. Perfect for keto and low-carb diets, each muffin contains only 4 net carbs and provides a satisfying, guilt-free indulgence.
Ingredients
Scale
Main Ingredients
- 1 cup almond butter
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup granulated Monk Fruit Sweetener
- 1/2 cup dark chocolate chips
Dry Ingredients
- 1 1/4 tsp baking powder
- 1/2 tsp pumpkin pie seasoning
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the baking powder, pumpkin pie seasoning, nutmeg, cinnamon, salt, and Monk Fruit Sweetener until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk together the almond butter, pumpkin puree, and eggs until smooth and homogenous.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula, adding in about 1/4 cup increments to ensure even incorporation.
- Mix Batter: Use a handheld mixer or stand mixer on medium to high speed to blend the batter thoroughly until all ingredients are combined well and the batter is smooth.
- Add Chocolate Chips: Gently fold in the dark chocolate chips with the spatula, distributing them evenly throughout the batter.
- Fill Muffin Liners: Spoon the batter evenly into the lined muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and transfer the pan to a wire rack. Allow muffins to cool in the pan for 5 to 10 minutes before removing them completely.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- These muffins are moist, rich, and flourless, perfect for those following a keto lifestyle.
- Each muffin contains approximately 4 net carbs, making them ideal for low-carb diets.
- Warm spices and dark chocolate chips create a comforting fall flavor profile.
- If you want to reduce carbs further, choose unsweetened chocolate chips or reduce the quantity slightly.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 147 kcal
- Sugar: 3 g
- Sodium: 104 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg
