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These pumpkin muffins are some of the best I've ever tasted! I've spent quite a bit of time fine-tuning this recipe. After some trial and error, here is what I realised... If your goal it to make the batter rise resulting in light and fluffy muffins, you'll need to be aware of some basic rules.

Firstly, make sure you separate the egg whites from the yolks. Then after you combine the wet and dry ingredients, gently add the beaten egg whites for a fluffier and less dense texture.

I've tried an egg-free alternative but I wasn't happy with the result (see photo). Although it's true that eggs can be substituted with a mixture of chia seeds and coconut milk, it didn't work well in this recipe. Substituting eggs with more chia seeds made the muffins too dense and they didn't rise almost at all.

I've tried a nut-free version using coconut flour instead of almond flour. Again, coconut flour made the dough more dense. You could either use just almond flour (like I did in this recipe) or a mixture of almond and coconut flour like I did in these Cranberry & Orange Muffins.

Have any more tips or favourite recipes? Let me know in the comments! :-)

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0 days, 0 hours, 35 minutes Hands-on 10 minutes Overall 45 minutes Serving size muffin Allergy information for Keto Pumpkin Chia Muffins ✔ Gluten free ✔ Dairy free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Notes Recipe can be made dairy-free or coconut-free. Print Recipe Download Recipe

Nutritional values (per serving, muffin)

Net carbs 3 grams Protein 7.3 grams Fat 18.5 grams Calories 211 kcal Calories from carbs 6%, protein 14%, fat 80% Total carbs 6 grams Fiber 3.1 grams Sugars 1.4 grams Saturated fat 6.3 grams Sodium 188 mg ( 8 % RDA ) Magnesium 54 mg ( 13 % RDA ) Potassium 178 mg ( 9 % EMR )

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova