Just because you're on a keto diet doesn't mean you can't have a treat every now and then! That's why you need these delicious keto pumpkin muffins. Bursting with pumpkin goodness and perfectly spiced, these muffins offer a guilt-free way to satisfy your autumn cravings.
Line a 12-count muffin tin with cupcake liners or paper liners and set aside. Spray the muffin liners with coconut oil or avocado oil so that the muffins are less likely to stick.
In a large mixing bowl, whisk together the dry ingredients: the almond flour, coconut flour, ground flaxseed, granulated sweetener, pumpkin pie spice, baking powder, and salt. Set aside.
In a medium bowl, whisk together the pumpkin puree, eggs, heavy cream, melted butter, and vanilla until smooth with an electric mixer.
Pour the wet ingredients into the almond flour mixture in the large bowl, then gently mix until no dry streaks remain.
Divide the muffin batter evenly between the prepared muffin cups, then sprinkle each with a pinch of pumpkin seeds.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes before removing them from the muffin tins.
Transfer them to a cooling rack to cool completely to room temperature.
Notes
Use fresh baking powder: Many bakers don't realize that their baking powder has expired, which can cause the muffins to not rise properly. Using fresh baking powder will ensure the best results.
Stick a toothpick in the center of the muffin to check if it is done towards the end of baking.
Add nuts: For extra texture and flavor, fold in chopped nuts like pecans or walnuts into the batter.
Make a cream cheese filling: Incorporate a cream cheese swirl by adding a dollop of sweetened cream cheese to the center of each muffin before baking for keto pumpkin cream cheese muffins.
Sprinkle with cinnamon: Dust the tops with a bit of cinnamon for an extra burst of spice.