These delicious Keto Pumpkin Chocolate Muffins is marvelous recipe. Take your taste buds on a trip to pumpkin patch city!
Keto Pumpkin Chocolate Chip Muffins Recipe by Liz
Honestly, What Can’t Pumpkin Do?
It’s like the cauliflower of the gourd world, only unlike cauliflower, it makes everything taste better instead of worse.
Sometimes cauliflower can be less than amazing, but pumpkins? They never fail us in the (fall) flavor department. They add a moist and velvety texture to everything they touch, and who doesn’t love eating bright orange foods???
Adults, dogs, babies…everyone!
No Sugar, Tons Of Spice, Super Duper Nice
The weird thing about having a recipe be gluten-free AND low sugar is that it’s taking away the two ingredients that make baked goods taste good. It’s like a masochist for recipe development, but do it for satisfaction. And the snacks.
SO how do we make these muffins taste great:
- Weigh your almond flour. Don’t weigh other ingredients because that seems overkill. But weighing your almond flour has proven to be useful over the years, so do it.
- Sift your dry ingredients. Also a huge pain and time consuming, but worth it when making goodies such as cakes and muffins. Like to use a fine mesh strainer and the business end of a pestal to grind my dry ingredients right through the mesh. Always discard the very small amount of almond pebbles left over.
- Bake in a moist oven. It’s nothing weird, this just means we add a small pan of water in the oven while it pre-heats. This releases steam into the oven environment and keeps the muffins from drying out with the insides cook through.
Are you into scoopers? Cookie scoops of various sizes make baking so much easier. They are one of that desert-island sort of tools that once you have, you can’t live without.
To fill muffin liners leave them with a rounded top. This gives you the best shape, the perfect amount of batter, and an outstanding rise.
Other recipes you might like to try: Peanut Butter Cookies Keto, Banana Oatmeal Pancakes Low Carb, Low Carb Cheese Chip Recipe
Keto Pumpkin Chocolate Muffins
Ingredients
- 1 1/2 cups (180g) Almond Flour
- 3 tbsp Coconut Flour
- 1 1/8 cups Powdered Swerve, or sweetener of choice
- 1/4 tsp salt
- 1 tbsp Pumpkin Pie Spice
- 2 tsp Ground Cinnamon
- 1 tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Xanthan Gum
- 4 large eggs
- 5 tbsp Butter, melted and cooled
- 1 1/2 tsp Vanilla Extract
- 1 cup Pumpkin Puree, not packed in*
- 1/2 cup Milk Chocolate Chips
Instructions
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Heat oven to 350°F and line two muffin tins with 15 liners. This will take two pans. To bake in a moist oven: Add a small square pan to the lowest rack of the oven and add 3 cups of water.
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In a large bowl, whisk together the dry ingredients (almond flour, coconut flour, xanthan gum, baking powder, baking soda, sweetener, cinnamon, and pumpkin pie spice) until combined.
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In a separate bowl beat the melted butter, vanilla, and pumpkin puree until smooth. Add the eggs and beat until combined.
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Add half of the dry ingredients to the wet and stir with a large silicone spatula until all of the flours have been absorbed. Add the rest and mix well.
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Fold in 1/2 cup of the milk chocolate chips and let rest for 5 minutes. Fill the lined muffin tin with a standard cookie scoop or until each is 3/4 full.
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BAKE for 23-30 minutes or until a toothpick inserted in the center comes out clean.
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Let the muffins cool for 10 minutes before moving to a plate or to store. Store in a sealed container on the counter or refrigerated.
Notes
Powdered Sweetener: You can use granulated sweetener but powdered Swerve is best for texture and flavor!
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