Autumn Keto/Gluten-Free Pumpkin Muffins

When one thinks of autumn, it is hard for one’s mind not to conjure up imagines of leaves and pumpkins. Did you know that in Chinese Medicine, pumpkin is generally considered a Qi tonic? It is warm in nature and helps circulates blood, disperses cold, clears damp and resolves phlegm. Pumpkin is also relatively low in carbohydrates and high in fiber so makes it a great food to include in a low carbohydrate diet. It is also a good source of potassium and Vitamin C.


*1/2 cup coconut flour

*1/2 cup blanched almond flour

*2/3 cup Golden Monk Fruit granular sweetener (Monk Fruit is also a chinese herb! It is used as a tonic for yin deficiency.)

*1 Tbsp gluten-free baking powder

*1 Tbsp Pumpkin pie spice

*1/4 tsp sea salt

*4 eggs

*3/4 cup pumpkin puree

*1/2 cup butter (can use coconut oil or ghee)

*1 tsp vanilla extract

*Pumpkin seeds (optional for topping)



*Preheat oven to 350 degrees. Line 10 muffin cups with parchment liners.

*In a large bowel combine dry ingredients: coconut flour, almond flour, monk fruit, baking powder, pumpkin pie spice and sea salt. Stir until there are no clumps.

*Stir in the eggs, pumpkin puree, melted butter, and vanilla until combined.

*Spoon the batter evenly into the muffin cups and smooth top. Press pumpkin seeds on top if desired.

*Bake for about 25 minutes until inserted toothpick comes out clean and edges of the muffins are slightly golden.


Nutritional Info per 1 muffin:

Calories: 173, Fat: 14 g, Total carbs: 7g, Net carbs: 4 g, Fiber: 3g, Sugar: 1g, Protein: 4g

(written by Deborah)