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pumpkin muffins topped with pumpkin seeds stacked on a parchment lined plate

EASY RECIPE FOR PUMPKIN MUFFINS

These easy pumpkin muffins are as moist as moist can be, super flavourful and Keto friendly! But don’t worry…everyone, Keto or not, is going to love them!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Muffins

Ingredients

  • 1.5 cups Almond Flour
  • ¾ cup Pure Pumpkin Purée (NOT pumpkin pie filling)
  • ½ cup Sweetener of Choice (I used erythritol)
  • ¼ cup Heavy Cream
  • ¼ cup Ghee or Butter melted then slightly cooled
  • 1 tbsp Pumpkin Spice
  • 3 Eggs
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt
  • 3 tbsp Pumpkin Seeds

Instructions

  • Preheat the oven to 350°F and generously grease a 6 cup muffin tin with oil, butter, or ghee. Set aside until ready to use.
  • In a large bowl, add the dry ingredients (except the pumpkin seeds). That is the almond flour, sweetener, pumpkin spice, baking soda, baking powder, and salt.
    bowl of almond flour with sweetener, pumpkin spice, baking soda and powder
  • Whisk until well combined.
    bowl of almond flour
  • In a separate bowl, add the wet ingredients. That is the pumpkin purée, heavy cream, ghee, eggs, and vanilla extract.
    bowl of pumpkin puree, vanilla, eggs, and other wet baking ingredients
  • Mix until well combined.
    bowl of orange batter with a whisk inside
  • Add the wet ingredients into the dry ingredients.
    wet orange batter being poured into a bowl of dry baking ingredients
  • Blend until combined (I find that using a hand held blender here gives the best results).
    hand held blender in a bowl with orange batter and flour
  • Do not overmix.
    bowl of orange batter with a rubber spatula
  • Evenly distribute the batter into the greased muffin cups (I like using a standard 3 tbsp ice cream scoop to do this at 2 scoops per cup).

    6 cup muffin tin with scoops of fresh batter in each
  • Flatten out the tops of the batter with the back of a spoon.
    6 cup muffin tin with smoothed out orange batter in each cup
  • Evenly distribute the pumpkin seeds amongst the 6 cups and gently press them into the batter slightly using your fingers.
    muffin tin with 6 unbaked pumpkin muffins topped with pumpkin seeds
  • Bake for 22-25 minutes or until the edges are browning and the centers mostly set* (see notes). Cool in the pan for 5-10 minutes.
    muffin tin with 6 freshly baked pumpkin muffins topped with pumpkin seeds
  • Transfer to a wire rack to finish cooling before serving or digging in (carefully turn the pan upside down and the muffins should slide right out). Enjoy!
    6 freshly baked pumpkin muffins topped with pumpkin seeds on a wire rack

Notes

Because of the pumpkin purée, eggs, and heavy cream in this recipe, these pumpkin muffins are suuuper moist! They might look a little wet or “soggy” in the centers when you first pull them out of the oven but don’t worry, they’ll firm up and finish cooking as they cool.

Nutrition

Serving: 1Muffin | Calories: 333kcal | Carbohydrates: 27g | Protein: 11g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 386mg | Potassium: 151mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5034IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 3mg
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