Keto Pumpkin Protein Muffins

Keto Pumpkin Protein Muffins   

If you love pumpkin spice, then these keto pumpkin protein muffins are for you! Flavored with real pumpkin, and Jocko Fuel’s Smashing Pumpkin Protein Powder, these muffins will delight any pumpkin spice enthusiast.

Unsure of your baking skills? Don’t worry! These muffins are simple to make, and even the most inexperienced of bakers can make this recipe! However, there are a few key ingredients I recommend you use for optimal results.

This recipe uses a brown sugar substitute, and its subtle flavor pairs well with pumpkin spice. I use So Nourished’s Gold Brown Sugar Substitute and absolutely love it! It has the texture of brown sugar, crystallizes correctly in baked goods, and tastes great! However, this blend is primarily made of erythritol, and I know some may be hesitant to use it. If you don’t like using erythritol, I recommend substituting an allulose-brown sugar blend. These blends can be interchanged cup for cup with great results!

Finding good almond flour is crucial for success in low-carb baking. Coarsely ground almond flour will result in a coarse crumb texture and dense baked goods. However if used in the right recipes, finely ground almond flour can produce a crumb texture very similar to traditional baked goods. After a few bad experiences with lower quality almond flours, I now only use Blue Diamond’s almond flour in my recipes.

Jocko’s Pumpkin Mölk is essential for this recipe’s success! This high quality, keto-friendly protein powder is key to the tasty pumpkin spice flavor of these muffins!  However, this flavor is only available seasonally, so visit the link below and use our coupon code RMB20 for 20% off your order. Stock up while you can! 😃

 

Ingredient List

1/4 Cup Unsalted Butter (room temperature)

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

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

Begin by preheating your oven to 350° Fahrenheit, and using either olive oil or avocado oil cooking spray, grease a twelve-cup muffin tin thoroughly. (Depending on how full you fill the wells, you may only use ten of the wells.)

Using either a KitchenAid stand mixer (my personal favorite) or a hand mixer, mix the cream cheese, butter, and sweetener together until smooth and creamy.

Next, add the egg and pumpkin puree. Mix on low until everything is well blended. You may need to turn off the mixer, scrape the sides, then mix again if the cream cheese mixture is sticking to the sides of the bowl.

Once evenly mixed, add the protein powder, gelatin, baking powder, baking soda, salt, vanilla, and cinnamon. Mix again until well combined.

Add the 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 the white chocolate chips and mix on low until evenly distributed throughout the batter.

Using a spoon or small measuring cup, fill each prepared muffin cup approximately two-thirds 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 or butter knife, and run it round 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!

Once the muffins have been removed from the pan, serve and enjoy!

Presentation Tip – If you want your white chocolate chips to be a bright white as in the pictures, place a few extra chips on top of the muffins, then put them in the oven for a few minutes until slightly melted.