Grain Free Sugar Free Keto Pumpkin Nut Muffins
You don’t have to wait for the holidays to make these super yum nutrient rich KETO PUMPKIN NUT MUFFINS. I added low FODMAP and paleo hacks too! Needless to say I will be making these a lot in the next few months as part of my anti-inflammatory anti-cancer diet.
Keto Pumpkin Nut Muffins
Servings: 16
Calories per serving: 118
Ingredients:
- 4 large free range organic eggs, room temperature
- 3/4 cup pumpkin purée, room temperature
- 3/4 cup erythritol (for low FODMAP diet use honey instead; for paleo use 3/4 cup + 2 tbsp coconut sugar )
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1/4 cup coconut flour
- 2 cups almond flour or almond meal
- 1/2 cup coconut oil, melted and cooled to room temperature
- 1 tbsp baking powder (with no added aluminum, such as Bob’s Red Mill brand)
- 1 cup chopped walnuts
Instructions
1. Preheat oven to 350. Put 16 cupcake liners into a muffin pan. Lightly spray with cooking oil - avocado oil or coconut oil if possible. Avoid vegetable oil and canola oil sprays.
2. In a mixing bowl beat eggs then add sweetener and whisk until well incorporated
3. Add pumpkin and spices and whisk until well incorporated. Set aside.
4. In another mixing bowl place almond and coconut flours plus baking soda and whisk until it is well mixed. Break up any clumps in coconut flour.
5. Transfer egg mixture into the flours mixture. Add melted coconut oil. Mix well. Batter should have no lumps.
6. Add 2/3 cups of chopped walnuts
7. Divide batter between prepared cupcake liners.
8. Sprinkle remaining walnuts on top
9. Bake 22-24 minutes. Check by inserting toothpick near center. It should come out clean (or with a few crumbs)
10. Cool in pan 15-20 minutes then cool on a rack.
11. If you don’t gobble them all up immediately, store in an air tight container for up to 4 days. You can refrigerate longer but they will dry out in the fridge.
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