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Keto Pumpkin Breakfast Muffins


  • 1⁄/2 cup almond flour

  • 1⁄/2 cup coconut flour

  • 1⁄/2 cup granulated sugar alternative (I use Coconut Palm Sugar which is Keto Friendly as well)

  • 1 tbsp. baking powder

  • 1⁄/2 tbsp. pumpkin pie spice

  • 1⁄/2 tsp. salt (I use Himalayan Salt)

  • 4 large eggs

  • 3/⁄4 cup pumpkin puree

  • 1⁄/2 cup coconut oil melted or melted butter (I love using Kerrygold butter as well)

  • 1 tsp. vanilla extract


  • Preheat oven to 350°F. Prepare 12 muffin cups and use cooking spray to prevent it from sticking.

  • In a large bowl, add almond flour, coconut flour, sugar, baking powder, pumpkin pie spice and salt.

  • Add in the eggs, pumpkin puree, coconut oil or butter and vanilla extract and stir or you can also use a mixer.

  • Spoon batter evenly into each muffin cup almost to the top and then smooth the tops evenly.

  • Bake 20-25 minutes until a toothpick inserted in the center comes out with no dough on it.

  • ENJOY your yummy Keto Breakfast Muffins!

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