Keto Pumpkin Muffins


Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 10

1/2 cup Wholesome Yum Coconut Flour
1/2 cup Wholesome Yum Blanched Almond Flour
1/2 cup Besti Monk Fruit Allulose Blend
1 tbsp Baking powder
1 tbsp Pumpkin pie spice
1/4 tsp Sea salt
4 large Eggs
3/4 cup Pumpkin puree
1/2 cup Unsweetened almond milk
1/2 cup Ghee (measured solid, then melted; can sub butter or coconut oil)
1 tsp Vanilla extract
3 tbsp Pumpkin seeds (for topping – optional)

Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.
In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps.
Stir in the the eggs, pumpkin puree, almond milk, melted ghee, and vanilla, until completely incorporated.
Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) If desired, sprinkle pumpkin seeds on top and press gently.
Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.