Keto Pumpkin Bran Muffins

These easy Keto Pumpkin Bran Muffins have all the delicious flavor of the classic without the added carbs. Packed with pumpkin and spice, these sweet, tender muffins make fall mornings even more delightful.

Course Breakfast

Cuisine American

Keyword easy keto bread

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 229kcal

Author Carolyn

Ingredients

1 1/2 cups almond flour
1 cup pecan flour (or flax seed meal)
1/2 cup brown sugar replacement
1/3 cup whey protein powder
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup pumpkin puree
3 large eggs room temperature
1/3 cup butter melted
1 tsp vanilla extract
3 to 5 tbsp water
1/4 cup pepitas (shelled pumpkin seeds) optional

US Customary - Metric

Instructions

Preheat the oven to 350ºF and line a standard muffin tin with silicone or parchment muffin liners.
In a large bowl, whisk together the almond flour, pecan flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
Add the pumpkin puree, eggs, butter, and vanilla and stir until well combined. Stir in just enough water until the mixture is easily scooped (it should not be pourable).
Divide the mixture between the prepared muffin cups and smooth the tops. Add a few pepitas to the top of each muffin and press lightly to adhere.
Bake 25 to 30 minutes, until the muffins have risen and are just firm to the touch on top. Remove and let cool completely in the pan.

Notes

These muffins are also fabulous with keto chocolate chips!

Storage Information: Store the muffins in a covered container on the counter for up to 4 days, or in the fridge for up to 8 days. They can also be frozen for several months.

Nutrition