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Caroline Fausel

Keto Pumpkin Pie Muffins Recipe | Dairy Free

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Ingredients Method Notes

Ingredients
  

  • 5 eggs
  • 1/2 c granulated monk fruit
  • 1/2 t vanilla
  • 1 15 oz can pumpkin puree
  • 2 T tapioca flour
  • 2 t ground cinnamon
  • 1 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/2 t salt
  • 1/4 t baking soda
  • 3/4 c heavy cream

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. In a large mixing bowl with a hand or electric mixer, whisk the eggs. 
  3. Add the granulated monk fruit and whisk until combined. 
  4. Add all remaining ingredients and whisk until combined. 
  5. Line a muffin tin with silicone baking liners or paper muffin liners. Use a ¼ cup measuring cup to fill each muffin tin. 
  6. Bake for 25 minutes at 350 degrees, or until the muffins have domed and are no longer jiggly in the center.

Notes

These muffins freeze perfectly well so are a great breakfast recipe to batch cook.

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