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5 from 1 vote

Keto Pumpkin Snickerdoodle Muffins

These muffins are so moist and fluffy. They taste like pumpkin snickerdoodles in muffin form.
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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Ingredients

  • 2 1/2 cups superfine almond flour
  • 1/2 cup erythritol sweetener granular
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp cinnamon
  • 3 large eggs
  • 1/3 cup milk or almond milk
  • 1/2 cup pumpkin puree
  • 1/3 cup unsalted butter melted
  • 1 tsp vanilla

Topping

  • 1 tbsp erythritol sweetener granular
  • 1/4 tsp cinnamon

Instructions
 

  • Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake/muffin liners. I recommend using parchment cupcake/muffin liners because the muffins will easily come off and won't stick to the liners.
  • In a large bowl, add almond flour, erythritol, baking soda, tartar, cinnamon. Whisk until evenly combined.
  • In a separate large bowl, whisk eggs until well beaten. Whisk in the milk until well combined. Pour in the butter and whisk until smooth. Whisk in pumpkin and vanilla and mix until smooth.
  • Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
  • Using an ice cream scoop (that holds about 5 tbsp of batter), scoop batter into prepared muffin pan, filling each muffin mold about 3/4 full.
  • In a small bowl, add topping ingredients. Stir to evenly mix.
  • Sprinkle topping over surface of muffins. You should only need about 2/3 of the topping. If you use too much, the muffin tops will brown too much before the muffins are done cooking.
  • Bake muffins for about 22-28 minutes until tops of muffins are dark golden brown and a toothpick inserted comes out with only a few crumbs clinging.
  • Allow muffins to cool fully before eating.

Notes

  • Cream of tartar is used in this recipe to provide the slight tangy flavor that is present in snickerdoodles and to activate the baking soda. If you wish to omit cream of tartar, then omit both the cream of tartart and baking soda and substitute with 2 tsp of baking powder.
  • I used So Nourished Erythritol Sweetener Granular.*
  • I used these parchment cupcake liners.*
  • I don't recommend baking the muffins directly in the pan. They are more delicate than traditional muffins and don't pop out as easily.
  • If you decide to omit the topping you may need to add a little more erythritol to the batter because the muffin sweetness does rely partially on the topping which melts in during baking.
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
  • Estimated Nutrition Information does not include carbs from erythritol
Serving: 1muffin, Calories: 221kcal, Carbohydrates: 6g, Protein: 2g, Fat: 19g, Saturated Fat: 5g, Sodium: 72mg, Fiber: 3g, Sugar: 2g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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