Description

A moist, low-carb pumpkin spice muffin designed for meal prep, yielding 18 muffins that stay fresh for four days or freeze for up to three months.

Ingredients

Scale

2 cups (200g) finely ground blanched almond flour
1 cup (240g) 100% pure pumpkin puree
3 large eggs, room temperature
1/2 cup (113g) unsalted butter, melted
3/4 cup (150g) Erythritol or Monk Fruit 1:1 baking blend
2 tsp pumpkin pie spice (or homemade blend: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
1.5 tsp baking powder
Salt (to taste)

Instructions

Preheat oven to 350°F (175°C). Line two muffin tins with paper liners.
In a large mixing bowl, whisk together almond flour, baking powder, salt, and pumpkin pie spice until uniform.
In a separate medium bowl, whisk melted butter, eggs, and sweetener blend until emulsified. Add pumpkin puree and mix until incorporated.
Pour wet ingredients into dry ingredients. Fold gently with a silicone spatula until no streaks of flour remain. Do not overmix.
Divide batter evenly among 18 muffin cups using an ice cream scoop for uniform size.
Bake for 18-20 minutes until edges are lightly golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to room temperature (approx. 30 minutes) before storing.

Notes

Ensure muffins cool completely before storing to prevent condensation and sogginess. Almond flour burns easily, so monitor oven temperature. These freeze well for up to 3 months if frozen individually first.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 1
Sodium: 120
Fat: 16
Saturated Fat: 6
Carbohydrates: 5
Fiber: 2
Protein: 6

Keywords: keto, low carb, pumpkin spice, muffins, meal prep, gluten free, dairy free option, almond flour, sugar free