Pumpkin Caramel Pound Muffins (With MCT Oil, Keto and Paleo)
No matter what color the leaves are at the moment, a pumpkin treat can always be a good idea! Anytime of the year, but if I'm being honest I like to appreciate every seasons produce at they right moment.
The pumpkin life has begun and I'm ready for it, and of course, I'm bring you with me with these incredible Pumpkin Caramel Pound Muffins. You'll count on these muffins to be:
- Quick to prepare
- Soft and Creamy
- Not Messy
That's always a win then it comes to baked goods! Not a messy recipe, actually you'll just need a mixing bowl, a measuring cup and a spoon to mix.
I shared a couple of these Pound Muffins with my mom, who is following a keto diet. She has a sweet tooth (which has reduced with the keto diet), and these were the perfect since they have a lot of fiber and less than 6g of total carbs and 3.3g of fiber.
This recipe is:
- Low Carb
- Grain Free
The creamer I used to create that caramel Flavor is this one from Natural Force, and one of the reasons I use MCT oil it's because of the quick source of energy coming from healthy fats. Plus it adds such a good touch to my lattes, coffees, and now baked goods.
If you are following a low carb diets, or do you know someone who is into the paleo, low carb approach then this is a great fall recipe for you to share with! You can also freeze them and have them ready after a day at school or work! Paired with a delicious coffee, lattes and with some ghee on top!
Hope you enjoy these muffins as much as we did!
Here are some other similar recipes you might want to check out!
Pumpkin Caramel Pound Muffins
By Maria Fernanda López
- 1 cup of coconut flour
- 1/2 cup of erythritol
- 1 tsp of baking powder
- 1/4 tsp of cinnamon
- A pinch of clove and ginger powder
- 6 eggs
- 1/2 cup of nut milk
- 1/2 cup of Natural Force - Keto Coffee Creamer Caramel
- 1/2 cup of pureed pumpkin
- 1/4 cup of chopped walnuts.
1. Preheat your oven at 350F.
2. Mix all the dry ingredients in your bowl very well.
3. Add your liquid ingredients.
4. Pour your mix into 14 muffin cups.
5. Top with walnuts.
6. Bake for 24 minutes.
Nutritional Information (per serving) 138 kcal
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