Keto Pumpkin Chocolate Chip Blender Muffins

Making muffins in a blender is so easy! This recipe is based on my Keto Vanilla Blender Muffins but without coconut flour and with the addition of pumpkin puree, pumpkin pie spice and chocolate chips.

These keto muffins are made in a blender producing very smooth batter that will produce fluffy muffins with a delicious crust on top. And don't skip the protein powder, it will replace the missing gluten! Although there are 5 eggs to make 12 muffins, these muffins do not taste eggy at all. You need all those eggs to make these muffins fluffy!

You can enjoy these muffins for breakfast with a cup of tea, coffee or Hot Mocha, and or as an after-dinner treat.

Preparation time

Hands-on:    10 minutes
Overall:     30 minutes

Nutritional values (per muffin)

Total Carbs	7	grams
Fiber	2.8	grams
Net Carbs	4.2	grams

Protein	10.3	grams
Fat	17.6	grams
of which Saturated	5.2	grams

Energy	216	kcal

Magnesium	65	mg (16% RDA)
Potassium	282	mg (14% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (19%), fat (73%)

Ingredients (makes 12 muffins)

¹/₂ stick unsalted melted butter, ghee or coconut oil, melted (57 g/ 2 oz)
¹/₂ cup unsweetened almond milk (120 ml/ 4 fl oz)
5 large eggs
1 tsp sugar-free vanilla extract (15 ml)
1 cup unsweetened pumpkin puree (200 g/ 7.1 oz)
²/₃ cup granulated Erythritol, Swerve or Allulose (133 g/ 4.7 oz)
2 cups almond flour (200 g/ 7.1 oz)
¹/₂ cup whey protein powder or egg white protein powder (50 g/ 1.8 oz)
1 tbsp pumpkin pie spice
2 tsp gluten-free baking powder
¹/₄ tsp sea salt
¹/₃ cup 85% or 90% dark chocolate chips or sugar-free chocolate chips (60 g/ 2.1 oz)

Instructions

Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Measure out all of the dry ingredients. Place the butter in a sauce pan (or microwave) to melt.
Add all the wet muffin ingredients to a blender, and then add the dry ingredients. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and process until smooth.
Line a medium muffin pan with paper muffin cups and brush each one with a small amount of coconut oil or melted ghee. (Or use a silicon muffin pan which doesn't require any lining or greasing.)
Fill the muffin cups with the batter, leaving a small gap on top. Add chocolate chips (or chopped chocolate) on top of each and use the other side of a teaspoon to stir in. Place in the oven and bake for 20 to 25 minutes, turning the pan half way to ensure even cooking and browning on top.
The muffins should be lightly browned on top and cooked through (you can use a wooden stick to test for doneness).
Let them cool down before serving. Store in an airtight container for up to four days or freeze for up to 3 months.