Ingredients:

  • 1 ½ cups super-fine blanched Almond Flour
  • ¼ cup Coconut Flour
  • ½ cup Granulated Keto Sweetener (erythritol/monk fruit blend)
  • 2 tsp Baking Powder
  • 2 tsp Pumpkin Pie Spice Blend (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • ½ tsp Fine Sea Salt
  • ½ cup Pumpkin Puree (100%, not pie filling)
  • ½ cup (1 stick) Unsalted Butter, melted and slightly cooled
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 2 Tbsp Heavy Cream (optional, for extra richness)

Instructions:

  1. Preheat the oven to 350°F / 175°C. Line a standard 12-cup muffin tin with paper liners.
  2. In the largest mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, pumpkin spice, and salt. Ensure there are no lumps and set aside.
  3. In the second bowl, whisk together the pumpkin puree, melted butter, room temperature eggs, vanilla extract, and heavy cream until completely smooth and homogenous.
  4. Gently pour the wet ingredient mixture into the dry ingredient mixture. Using a rubber spatula, fold the batter together until just combined. Stop mixing immediately once the dry streaks disappear to prevent dense muffins.
  5. Allow the batter to rest at room temperature for 10 minutes. This essential step allows the coconut flour time to absorb the liquid.
  6. Use an ice cream scoop to distribute the batter evenly among the 12 prepared muffin liners, filling them about ¾ full.
  7. Bake for 22–25 minutes. Check for doneness by inserting a clean skewer or toothpick into the centre; it should come out clean. If browning too quickly, tent loosely with foil for the last 5 minutes.
  8. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.