In less than half an hour, you can have a generous batch of mini pumpkin spice muffins. This is a great quick breakfast or snack.
The best part? These are rich with the pumpkin spice flavors that we all love without the sugar or junk ingredients. Be sure to buy pure pumpkin, opting for organic if possible. Also use no sugar added 100% sunflower seed butter. Feel free to change the spices around if you prefer. If you’re not a fan of nutmeg, use ground ginger, or simply use all ground cinnamon. Either way, these mini keto muffins are sure to be a regular addition to your baking lineup!
One interesting note about using sunflower seed butter: Sunflower seeds contain chlorophyll. That’s nothing to worry about because it is a natural component of plants. Baking with sunflower seed butter and leavening agents might give you a surprising result. Baking powder and baking soda react with the chlorophyll when subjected to heat. This harmless chemical reaction can cause your finished product to have a green hue.
The good thing is that this typically occurs after a day or so, so you won’t likely see it right away. If this happens to you, know that there is nothing wrong with your muffins. It’s just harmless science.
Yields 18 Mini Pumpkin Spice Muffins.
The Preparation
- 3/4 cup pumpkin puree
- 1/4 cup unsweetened sunflower seed butter
- 1 large egg, room temperature
- 1/2 cup erythritol
- 1/4 cup coconut flour, sifted
- 2 tablespoons flaxseed meal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons cream cheese, optional
The Execution
1. Preheat oven to 350F. Lightly grease a mini muffin pan. In a mixing bowl, combine the pumpkin, sunflower seed butter, and egg. Stir until smooth.
2. Add all of the dry ingredients.
3. Mix well to combine.
4. Using a measuring spoon, scoop batter into the prepared pan. Bake for 15 minutes, then remove the pan from the oven and let cool completely.
5. Carefully remove the muffins from the pan and transfer to a serving tray. Optional: Top the muffins with cream cheese.
6. Enjoy!
This makes a total of 16 servings of Mini Pumpkin Spice Muffins. Each serving comes out to be 53 calories, 3.9g fats, 1.6g net carbs, and 1.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3/4 cup pumpkin puree | 62 | 0.5 | 14.9 | 5.3 | 9.5 | 2 |
| 1/4 cup unsweetened sunflower seed butter | 384 | 32 | 14.9 | 6.4 | 8.5 | 12.8 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup coconut flour | 80 | 4.7 | 13.3 | 9.3 | 4 | 4 |
| 2 tablespoon flaxseed meal | 69 | 5.5 | 3.8 | 3.5 | 0.3 | 2.3 |
| 1 teaspoon ground cinnamon | 6 | 0 | 2.1 | 1.4 | 0.7 | 0.1 |
| 1/2 teaspoon ground nutmeg | 6 | 0.4 | 0.6 | 0.2 | 0.3 | 0.1 |
| 1/2 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon cream cheese | 149 | 14.8 | 1.8 | 0 | 1.8 | 2.7 |
| Totals | 856 | 63.1 | 52.4 | 26.2 | 26.2 | 30.9 |
| Per Serving (/16) | 54 | 3.9 | 3.3 | 1.6 | 1.6 | 1.9 |
Mini Pumpkin Spice Muffins
Ingredients
- ¾ cup pumpkin puree
- ¼ cup unsweetened sunflower seed butter
- 1 large egg room temperature
- ½ cup erythritol
- ¼ cup coconut flour sifted
- 2 tablespoon flaxseed meal
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon cream cheese optional
Instructions
- Preheat oven to 350F. Lightly grease a mini muffin pan. In a mixing bowl, combine the pumpkin, sunflower seed butter, and egg. Stir until smooth.
- Add all of the dry ingredients.
- Mix well to combine.
- Using a measuring spoon, scoop batter into the prepared pan. Bake for 15 minutes, then remove the pan from the oven and let cool completely.
- Carefully remove the muffins from the pan and transfer to a serving tray. Optional: Top the muffins with cream cheese.
- Enjoy!
Could you use almond butter instead? I know it would change the carb count, but…
I haven’t tested it, but I don’t see why not. I think that would come out pretty tasty.
Delicious!
I can’t find erythritol in stores so what can I substitute for this in the recipe?
I’ve been seeing Swerve all over the place, even at mainstream grocery stores that don’t carry a lot of specialty products. That one has a mix of erythritol and I think Stevia. You could also try stevia. 🙂
I made this recipe twice now and it was awesome! I enjoy eating the various winter squash/pumpkin loaves during this time of year, and with this recipe, I won’t miss out–thanks. Plus, I made an observation. Usually, I can pick up the flavor of Swerve in desserts and it’s not my favorite, even though I think Swerve is one of the most neutral tasting low cal/carb sweeteners. This is one dessert that is successful at tasting like a dessert without the ‘Swerve’ flavor. I think its the toasted sunflower seed butter-pumpkin-spice combo, as they were the dominant flavors of this delicious muffin recipe. I actually used a mixture of freshly baked pumpkin puree and spaghetti squash (that I over cooked and got mushy). I followed the recipe proportions exactly, just playing with the spices. I also added a touch of vanilla and coconut flavoring. And I think the green color from the sunflower seed butter makes it look cool.
Thank you so much!