Keto Pumpkin muffins are a delicious and healthy treat that can be enjoyed any time of the day. Made with pumpkin puree, these muffins are soft, moist, and bursting with fall flavors. They are perfect for breakfast, as a mid-morning snack, or even as a dessert.
If you love pumpkin recipes this time of year, be sure to also try my keto pumpkin pie or keto pumpkin mousse. Making the low carb pumpkin muffins with coconut flour and almond flour helps create the best texture, better than one or the other alone. The coconut flour also helps keep them lighter. Low carb coconut flour recipes tend to be less heavy than almond flour ones.
These muffins are easy to make, and the recipe can be customized according to your taste. You can add a variety of spices such as cinnamon, nutmeg, and ginger to enhance the flavor of the muffin. Additionally, you can also add nuts, raisins, or chocolate chips to the batter to make it more delightful.
Ingredients to make Keto Pumpkin Muffins
This low carb pumpkin muffins recipe uses basic keto baking ingredients and pantry staples that you probably have on hand already.
- Pumpkin Puree
- Almond flour
- Coconut Flour
- Butter
- Pumpkin Spices
- Eggs
- Sweetener
- Vanilla Extract
- Baking Powder
How to make Keto Pumpkin Muffins
To make pumpkin muffins, start by preheating your oven to 350°F.
Mix together almond and coconut flour, baking powder, salt, and spices, and set aside. In a separate bowl, mix together pumpkin puree, sweetener, butter, eggs, and vanilla extract. Gradually add in the dry ingredients and mix until just combined.
Scoop the batter into a muffin tin and bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool for a few minutes before serving.
Optional Add-Ins & Variations
Sugar Free Chocolate Chips – Feel free to mix in any sugar-free chocolate chips you enjoy. Semisweet chocolate, milk chocolate, dark chocolate, or even white chocolate chips.
Cream Cheese Filling – If you don’t need these keto pumpkin muffins to be dairy-free go ahead and add a cream cheese swirl or filling to make keto pumpkin cream cheese muffins.
Chopped Nuts – Mix in a few chopped walnuts or pecans for some more texture and a nutty flavor. I love to roast nuts before adding them for even more flavor. I just put them on a rimmed baking sheet and pop them into the oven at 400 for 6-8 minutes. Always watch them closely because they can burn easily.
How to store Keto Pumpkin Muffins
Store: Store this keto pumpkin spice muffin recipe in a covered container on the counter for 2-3 days, or in the refrigerator for up to one week.
Freeze: Store in a freezer-safe container. Thaw at room temperature before serving.
With their soft texture, warm autumn flavors, and healthy ingredient list, Keto pumpkin muffins are a great option for any occasion. They are sure to impress your family and friends and become a staple in your baking recipes.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 35 minutes |
| Servings |
servings
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- 4 eggs
- 1/2 cup melted butter
- 1/2 cup low carb sweetener
- 3/4 cup pumpkin puree
- 1/2 cup almond milk
- 3/4 cup almond flour
- 1/3 cup coconut flour
- 1 1/2 tsp pumpkin pie spices
- 1 tsp baking powder
- 1/2 tsp Sea Salt
Ingredients
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|
- Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.
- In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps.
- Stir in the the eggs, pumpkin puree, almond milk, melted butter, until completely incorporated.
- Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.)
- Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
