Low Carb Vegan Pumpkin Spice Muffins

These low carb vegan pumpkin spice muffins are the perfect keto breakfast for a chill fall day! Gluten free, sugar free, soy free, nut free, dairy free and egg free.

Course Breakfast

Cuisine Low Carb, Vegan

Servings muffins

Calories 72kcal

Ingredients

1 cup canned pumpkin
1/4 cup peanut butter I used a salted, unsweetened one
1/4 cup granulated sugar-free sweetener
1/4 cup nondairy milk
1/4 cup flax seed ground
6 tbsp coconut flour
1 tbsp baking powder these are super dense without it
2 tbsp pumpkin spice mix

Instructions

Preheat your oven to 350F.
Line a muffin tray with liners (or use a silicon muffin tray).
In a mixing bowl, combine peanut butter, sweetener, pumpkin, nondairy milk and flax seed. Stir until thoroughly combined, and smooth.
In a separate bowl, mix together baking powder, coconut flour and spices.
Mix the dry ingredients into the wet, and stir until all the coconut flour is completely mixed in. Let sit for a few minutes so the coconut flour absorbs all of the moisture.
Portion into the wells of the muffin pan and bake for 45 minutes.
Let cool and enjoy!

Nutrition