Spiced Pumpkin Bread Muffins

Spiced pumpkin muffins are a must have indulgence to enjoy during the autumn months, especially in October, these light and flavorful muffins make for a delicious breakfast, afternoon snack or healthy Halloween treat. I personally love cutting the muffins in half and spreading thickly with good quality salted butter, they are truly divine. You can also skip the pumpkin seed topping and bake them plain and decorate with cream cheese frosting and a drizzle of raspberry coulis, for a bloody looking Halloween treat without all the carbs and sugar! Bake this aromatic almond-pumpkin batter in individual muffin cups, rather than a loaf pan (which results in an overly heavy bread, due the weight of the almond flour).

BEST LOW CARB KETO Spiced Pumpkin Bread Muffins NUTRITION FACTS.jpg
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Makes: 10 MUFFINS

Prep Time: 15 MINUTES

Cooking Time: 30 - 35 MINUTES



1 stick (110 g) unsalted butter, softened

¾ cup (145 g) Sola sweetener

3 free-range eggs

½ cup (122 g) pumpkin purée

2 ½ cups (220 g) finely ground almond flour

¼ teaspoon almond extract

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 pinch salt

3 tablespoons raw pumpkin seeds to garnish



1. Preheat the oven to 325F/180c and place 10 paper muffin cups into a muffin pan.

2. Cream the butter and Sola sweetener in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric hand mixer. When the mixture is light and fluffy, beat the eggs in and mix well. Add the remaining ingredients and whisk to combine.

3. Transfer the batter into the muffin cups, sprinkle the pumpkin seeds on top, and bake for approximately 30 to 35 minutes, until the muffins are risen, lightly golden and an inserted skewer comes out clean.

4. Remove the cakes from the oven and allow to cool slightly before enjoying.