how to make pumpkin oil

LOW CARB KETO PUMPKIN MUFFINS (+ STREUSEL TOPPING!)

These fragrant, spiced keto pumpkin muffins are small, portable, and make the perfect snack or on-the-go breakfast.

INGREDIENTS

For the Muffins:

  • 4 eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups almond flour (see note 1)
  • 1/2 cup coconut flour
  • 3/4 cup granular Swerve or Lakanto (see note 2)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice

For the Streusel Topping:

  • 1/2 cup walnuts, coarsely chopped
  • 3 tablespoons granular Swerve or Lakanto (see note 2)
  • 3/4 teaspoon pumpkin pie spice
  • 1 1/2 tablespoons unsalted butter, melted

INSTRUCTIONS

  • Prep: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
  • Prepare the Streusel Topping: In a small bowl, combine the chopped walnuts, Swerve or Lakanto, pumpkin pie spice, and melted butter. Mix well and set aside.
  • Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, salt, and pumpkin pie spice until evenly combined.
  • Mix the Wet Ingredients: In a large bowl, beat the eggs, pumpkin puree, softened butter, and vanilla extract together using an electric mixer until smooth and fully combined.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix until fully combined.
  • Assemble and Bake: Divide the batter evenly among the muffin cups, smoothing the tops with your fingers. Sprinkle the streusel topping over each muffin, gently pressing it into the batter. Bake for 22 minutes. If the tops of the muffins start to brown too quickly, cover them loosely with foil. Continue baking for another 3-5 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy your keto pumpkin muffins, perfect for breakfast or a snack!

PUMPKIN SPICE SYRUP (FOR TEA AND COFFEE)

While Pumpkin Spice Lattes are a seasonal favorite, they often lack an actual pumpkin flavor. Instead, they feature the warm spices we associate with autumn. If you’re craving the real deal, this easy Pumpkin Spice Syrup recipe is a game-changer. With just a few teaspoons, you can whip up delicious pumpkin spice drinks right at home. Made with real pumpkin puree, sugar, and a homemade blend of cozy spices, this syrup is quick to make and perfect for enjoying the fleeting PSL season.

INGREDIENTS

  • ¼ cup pumpkin puree (fresh or canned, not pumpkin pie filling)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup water
  • ¾ cup granulated sugar

INSTRUCTIONS

  • In a small saucepan over medium heat, combine the pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Stir and cook for about 1 minute to eliminate the raw pumpkin flavor.
  • Add the water and sugar, stirring occasionally to dissolve the sugar and blend the pumpkin puree. Bring the mixture to a boil.
  • Remove the saucepan from heat and pour the mixture through a fine mesh strainer into an airtight container, such as a glass jar or bottle. Straining helps remove any sediment from the syrup, if necessary.
  • Let the syrup cool completely before sealing the container. Store in the refrigerator for up to 2 weeks.

NOTES

  • How to use: Add 1–2 tablespoons of syrup per cup to flavor and sweeten tea, coffee, lattes, cocktails, and more. Adjust to taste.
  • Tip: Shake the container before each use, as natural pumpkin may settle at the bottom.