Awww yeah – I have some news! I’m so excited this week to announce that our first cookbook, Cooking by the RULED Book has finally been published! It’s pretty exciting stuff when you can officially call yourself an author – and the positive feedback has really been awesome. I’m so happy that you guys visit the website, find the recipes great, and can share them all with your friends.
Anyway, enough about me – time for the recipe, right? So I have a ton of pistachios laying around that I bought when traveling, and decided it was about time that I started to use them up. Though it’s not in season right now, I had the urge to make something with pumpkin in it. I thought why not put some chocolate and pistachios in there for good measure.
I love having keto muffins for breakfast, and these are what I made them for. I store them up for later use in the week, and take one or two with me on the way out. They work wonders, and I’m sure they’ll help you out too – especially those of you pressed for time. I can keep them in my fridge for about 2 weeks, but truth be told they never last that long!
If you are a lover of the spice cakes, or if you made the pumpkin cheesecake tarts and liked them, you’ll be a sure lover of these! The cinnamon, nutmeg, clove, and ginger work together beautifully. The salt from the pistachios really bring that chocolaty goodness out, while playing off the sweetness of the vanilla.
Let me know what you think if you make them in the comments below! If you end up buying a copy of the cookbook and run into any problems – feel free to shoot me an e-mail and I can usually get back to you within the hour. Thanks again everyone for your awesome support!
Yields 8 servings of Chocolate & Pistachio Pumpkin Muffins
The Preparation
- 1/2 teaspoon ground cloves
- 1 1/2 cups almond flour
- 1/2 cup erythritol
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup pumpkin puree
- 2 large egg
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon apple cider vinegar
- 30 grams low-carb dark chocolate, such as ChocoPerfection
- 1/2 cup pistachio nuts
The Execution
1. Preheat oven to 325F. Grind the cloves using a spice grinder or mortar and pestle.
2. In a large mixing bowl, add the almond flour, erythritol, cinnamon, baking soda, nutmeg, and cloves. If using ground and dried ginger, add that in now as well.
3. In a separate bowl, combine the pumpkin puree, eggs, coconut oil, vanilla, and apple cider vinegar. If using minced (wet) ginger, add it in here.
4. Roughly chop the chocolate bars.
5. Mix all of the wet ingredients well.
6. Mix all of the dry ingredients well.
7. Pour half of the wet ingredients into the dry ingredients and gently mix them. Add the remaining wet ingredients and mix to combine thoroughly.
8. Fold the chocolate chunks and pistachios into the mixture.
9. Line the cupcake tray with cupcake liners and evenly distribute the batter between them.
10. Bake the muffins for 25–30 minutes or until golden brown (mine took 27 minutes exactly). Remove from the oven and let cool for 15 minutes.
11. Store the muffins in a Tupperware container and enjoy an excellent on-the-go breakfast!
This makes a total of 8 servings of Chocolate & Pistachio Pumpkin Muffins. Each serving comes out to be 272 calories, 23.6g fats, 5.3g net carbs, and 7.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 teaspoon ground cloves | 3 | 0.1 | 0.7 | 0.4 | 0.3 | 0.1 |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 1 1/2 teaspoon ground cinnamon | 10 | 0.1 | 3.1 | 2.1 | 1.1 | 0.2 |
| 1/2 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon ground nutmeg | 6 | 0.4 | 0.6 | 0.2 | 0.3 | 0.1 |
| 1/2 teaspoon ground ginger | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1/2 cup pumpkin puree | 42 | 0.3 | 9.9 | 3.6 | 6.4 | 1.4 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/4 cup coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 2 teaspoon vanilla extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| 1/2 teaspoon apple cider vinegar | 1 | 0 | 0 | 0 | 0 | 0 |
| 30 gram low-carb dark chocolate | 117 | 12 | 15 | 9 | 6 | 0 |
| 1/2 cup pistachio nuts | 350 | 28.2 | 16.9 | 6.3 | 10.6 | 13 |
| Totals | 2191 | 189.6 | 85.8 | 43.5 | 42.2 | 63.8 |
| Per Serving (/8) | 274 | 23.7 | 10.7 | 5.4 | 5.3 | 8 |
Chocolate & Pistachio Pumpkin Muffins
Ingredients
- ½ teaspoon ground cloves
- 1 ½ cup almond flour
- ½ cup erythritol
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup pumpkin puree
- 2 large egg
- ¼ cup coconut oil
- 2 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- 30 gram low-carb dark chocolate such as ChocoPerfection
- ½ cup pistachio nuts
Instructions
- Preheat oven to 325F. Grind the cloves using a spice grinder or mortar and pestle.
- In a large mixing bowl, add the almond flour, erythritol, cinnamon, baking soda, nutmeg, and cloves. If using ground and dried ginger, add that in now as well.
- In a separate bowl, combine the pumpkin puree, eggs, coconut oil, vanilla, and apple cider vinegar. If using minced (wet) ginger, add it in here.
- Roughly chop the chocolate bars.
- Mix all of the wet ingredients well.
- Mix all of the dry ingredients well.
- Pour half of the wet ingredients into the dry ingredients and gently mix them. Add the remaining wet ingredients and mix to combine thoroughly.
- Fold the chocolate chunks and pistachios into the mixture.
- Line the cupcake tray with cupcake liners and evenly distribute the batter between them.
- Bake the muffins for 25–30 minutes or until golden brown (mine took 27 minutes exactly). Remove from the oven and let cool for 15 minutes.
- Store the muffins in a Tupperware container and enjoy an excellent on-the-go breakfast!
