Keto Pumpkin Protein Muffins

Keto Pumpkin Protein Muffins

Recipe courtesy of Rocky Mountain Baking

If you love pumpkin spice, then these keto pumpkin spice protein muffins are for you. Flavored with real pumpkin as well as pumpkin spice these muffins are guaranteed to please anyone who likes the flavor of pumpkin spice! 

Ingredient List

• 1/4 Unsalted Butter
• 2 Ounces Cream Cheese
• 1/2 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
• 1 Large Egg
• 1/2 Cup Canned Pureed Pumpkin
• 1/3 Cup Pumpkin Mölk Protein Powder 
• 1 Teaspoon Vanilla Extract
• 1/4 Teaspoon Sea Salt
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Tablespoon Gelatin
• 1/2 Teaspoon Cinnamon
• 1 1/2 Cups Finely Ground Almond Flour
• 1/3 Cup Lily’s White Chocolate Chips (Or your favorite sugar-free white chocolate chips)

 

How to Make Epic Keto Pumpkin Muffins

Once you have gathered all your ingredients, preheat your oven to 350° Fahrenheit. Using either olive oil or avocado oil spray grease a twelve cup muffin tin thoroughly. You may also line the tin with cupcake liners if you would prefer.

Next, break out your mixer or a hand mixer, and mix your cream cheese, butter, and sweetener together until all the ingredients have been evenly combined.

Add your egg and pumpkin puree and Jocko pumpkin spice protein powder, then mix on low until everything has been well blended. You may have to shut off the mixer, scrape the sides then mix again if your cream cheese mixture is sticking to the sides of the bowl.

Once you have a nice runny mixture, add the gelatin, baking powder, baking soda, salt, vanilla, and cinnamon, and mix again until well combined.

Now add your almond flour and mix, scraping the edges of the bowl as before to ensure everything is mixed properly.

After you have mixed in the almond flour, add your white chocolate chips and mix on low just long enough to have them evenly distributed in the batter.

Be careful not to over mix at this point or you may have white chocolate shards in your muffins rather than white chocolate chips!

Now that your batter is mixed and ready to go, it’s time to fill your muffin tins. Using a spoon or small measuring cup, fill your prepared muffin cups approximately two thirds of the way full with batter. 

Bake for 15 to 18 minutes or until the edges have begun to brown and the middles have set.

Let the muffins cool completely before removing them from the pan to help ensure they come out whole and without a hitch! Once they have cooled use a thin rubber spatula, and run it along the edge of each muffin before removing them from the wells. By following these two simple little tips I have found my muffins generally come out seamlessly!

 

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