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Keto Pumpkin Muffins with Pecans

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Soft, buttery keto pumpkin muffins filled with warm spices and crunchy pecans. Low in carbs, easy to bake, and perfect for a cozy breakfast or snack.

Ingredients

Scale

  • 2 cups almond flour (fine texture)

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 ½ tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp ginger

  • ¼ tsp cloves

  • 1 cup pumpkin puree (not pie filling)

  • 3 large eggs

  • ⅓ cup melted butter or coconut oil

  • ½ cup erythritol or monk fruit sweetener

  • 2 tsp vanilla extract

  • ¾ cup chopped pecans (half for batter, half for topping)

  • Optional: extra cinnamon and sweetener for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter.

  2. In a large bowl, whisk almond flour, baking powder, baking soda, salt, and all spices.

  3. In another bowl, whisk pumpkin puree, eggs, melted butter, sweetener, and vanilla.

  4. Add dry mix to wet mix and stir gently until combined. Don’t overmix.

  5. Fold in half the chopped pecans.

  6. Spoon batter into muffin cups, filling each about ¾ full.

  7. Top with remaining pecans and a light sprinkle of cinnamon or sweetener.

  8. Bake for 20–25 minutes, or until a toothpick comes out clean.

  9. Cool for 10 minutes in the pan, then move to a rack. Let cool before storing.

Notes

  • For dairy-free muffins, use coconut oil instead of butter.

  • To make them nut-free, swap almond flour for sunflower seed flour.

  • Muffins stay fresh for 3 days at room temperature, 7 in the fridge, or up to 2 months frozen.

  • Sweetness can vary depending on the sweetener, taste the batter first.

  • Let muffins cool before eating, they firm up and taste better.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-pumpkin-muffins-with-pecans/