Looking for a fun, seasonal twist using pumpkin puree? Check out this simple and healthy low-carb muffin recipe.

Moist and Wonderful Pumpkin Keto Muffins

From the kitchen of Dr. Randall Hansen

What follows is an easy recipe for moist, hearty, and delicious low-carb pumpkin muffins. It takes about 40-50 minutes (depending on your oven) to prepare and bake.

Makes 16-18 muffins.

Ingredients

• 1 can (15 oz.) of organic pumpkin puree

• 1-1/2 cups of almond flour

• 2/3 cup of coconut flour

• 1 cup of organic coconut milk

• 1 cup of organic/grassfed butter (or organic coconut butter)

• 4 pastured eggs

• 1 cup of allulose (or similar sugar substitute)

• 2 teaspoons of organic cinnamon

• 2 teaspoons of organic pumpkin pie spices

• 2 teaspoons of baking powder

Directions

1. Preheat oven to 350 degrees.

2. Mix together all liquid ingredients until well-blended.

3. Slowly mix in all dry ingredients.

4. Place batter in muffin pans using natural muffin papers.

5. Bake for about 30-35 minutes if using a convection oven or 40-45 if using a standard oven.

6. Remove from oven when muffins are firm and the tops are lightly brown.

7. After cooling, remove wrappers and place in a container in the refrigerator.

Optional

If you desire, you can make a butter or cream cheese keto topping for the muffins, but I have found they are perfect without the extra sweetness from using an icing.