Easy Keto Pumpkin Muffins With Sea Salt Caramel Chips

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These keto pumpkin muffins with sea salt caramel chips are so easy to make and something the whole family will enjoy this fall. Pumpkin everything!

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Ok you guys, I will totally admit that I am not a food blogger and that the pictures in this post aren’t anywhere near being beautiful. But DAMN…these easy keto pumpkin muffins taste GOOD. Like so good that even our picky Branden gobbled them down.

Whether you follow a keto diet plan or are just learning to live a lower carb lifestyle, these super easy keto pumpkin muffins made extra special with salted caramel chocolate chips are the perfect fall treat or breakfast, without any guilt

Easy Keto Pumpkin Muffins With Sea Salt Caramel Chips

During this time of year, the basic white girl inside me totally comes out and I make, have, and decorate with everything pumpkin. I even have a non keto, but lightened up pumpkin protein smoothie recipe that will knock your socks off. Since I love the keto diet and intermittent fasting, these easy keto pumpkin muffins are a great afternoon or evening treat for me to look forward to.

What you need to make these easy keto pumpkin muffins:

1.5 cups almond flour
1 tsp cinnamon
1 1/4 tsps baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup pumpkin purée
3/4 cup swerve brown sugar
2 eggs
3/4 cup coconut oil
1 tsp vanilla
1/2 cup Lily’s Salted Caramel Chocolate Chips

To make these keto pumpkin muffins, you will also need:

Mixing Bowls
Muffin Tin
Cupcake Liners (I love these ones because they are reusable!)

How to Make Keto Pumpkin Muffins:

These are very easy to make and I even had Blake help, so if you like to get your kiddos in the kitchen, this is a great one to have them join you!

Step one: preheat your oven to 425 degrees

Step two: Whisk together all of your dry ingredients and set aside. Then mix together your swerve and pumpkin, slowly add the eggs one at a time and continue mixing, in a different bowl. Very slowly add the oil while mixing, add vanilla. Then add the dry flour mixture 1/4 cup at a time, continuously mixing it all together.

Step three: Grease muffin tin or silicone add muffin cups, and fill each 3/4 full. Bake at 425 for 10 minutes, reduce heat to 375, and cook for another 10-12 minutes or until a toothpick comes out clean.

Step four: let cool and then enjoy!

Looking for recipes similar to keto pumpkin muffins? You’ll love these:

I hope that you and your family love these as much as we do. I promise that they are so delicious that they won’t last long in your home! I stored them on the counter in a Tupperware container and they stayed fresh for a good 4 days.

XOXO,

Allison