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stacked pumpkin chocolate chip muffins

Pumpkin Chocolate Chip Muffins (Keto + Gluten Free)

Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 10 muffins
Calories: 216
Author: Lisa MarcAurele
Bake these pumpkin chocolate chip muffins for an indulgent, seasonal recipe. Made with low-carb chocolate chips, pumpkin puree, and just a hint of vanilla, this autumn-inspired recipe is sure to be a new favorite.
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Ingredients

  • 2 cups almond flour
  • ⅓ cup sugar-free sweetener such as erythritol or monk fruit
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup pure pumpkin puree
  • ¼ cup coconut oil melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sugar-free chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  • In a mixing bowl, combine the almond flour, sugar-free sweetener, baking powder, baking soda, and salt. Mix well to remove any lumps.
  • In a separate bowl, whisk together the pure pumpkin puree, melted coconut oil, eggs, and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
  • Fold in the sugar-free chocolate chips until evenly distributed throughout the batter.
  • Divide the batter equally among the muffin cups, filling each about three-quarters full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.

Notes

  • Ensure that your coconut oil is melted and cooled slightly before adding it to the wet ingredients.
  • Feel free to adjust the amount of sugar-free sweetener according to your desired level of sweetness.
  • If you prefer, you can substitute the sugar-free chocolate chips with nuts or other toppings of your choice.
  • Store the cooled muffins in an airtight container at room temperature for up to 3-4 days, or refrigerate for a longer shelf life.

Nutrition

Calories: 216 | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 176mg | Potassium: 99mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1978IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg

Additional Info

Net Carbs: 2 g | % Carbs: 3.9 % | % Protein: 13.5 % | % Fat: 82.6 % | SmartPoints: 8
Values 
Array
(
    [calories] => 216
    [carbohydrates] => 6
    [protein] => 7
    [fat] => 19
    [saturated_fat] => 9
    [polyunsaturated_fat] => 0.5
    [monounsaturated_fat] => 2
    [trans_fat] => 0.01
    [cholesterol] => 49
    [sodium] => 176
    [potassium] => 99
    [fiber] => 4
    [sugar] => 1
    [vitamin_a] => 1978
    [vitamin_c] => 1
    [calcium] => 88
    [iron] => 2
)

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