These Keto Pumpkin Muffins are easy to make in one bowl and bake up soft, tender, moist and the perfect low carb breakfast or afternoon fall treat! Full of delicious pumpkin spice flavor and a staple for pumpkin lovers!
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Easy Keto Pumpkin Muffin Recipe
These Keto Pumpkin Muffins are tender and moist and full of delicious pumpkin spice flavor. They are perfect for breakfast, an afternoon snack or a gluten free dessert.
It’s a low carb pumpkin muffin recipe that comes together in just 30 minutes. All you need is just one bowl, a whisk and a spoon.
And the best part? Gluten free pumpkin muffins are made with simple ingredients you probably already have in your pantry – especially if you’re already following a low carb keto diet.
INGREDIENTS YOU NEED:
- super fine blanched almond flour
- golden monk fruit sweetener (or use your favorite low carb sweetener: SWERVE, erythritol)
- baking powder
- baking soda
- pumpkin pie spice
- fine sea salt
- ghee, coconut oil (or butter if not paleo)
- eggs
- pumpkin (be sure to use pure sugar free pumpkin from a can or homemade pumpkin puree – NOT pumpkin pie filling)
- almond milk (or other dairy free milk of your choice)
- pure vanilla extract
OPTIONAL ADD-INS:
- sugar free chocolate chips – we use Lily’s
HOW TO MAKE KETO PUMPKIN MUFFINS:
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PREP MUFFIN PAN AND PREHEAT OVEN: Preheat the oven to 375ºF. Grease or line a 12 pan muffin tin with paper liners and grease with coconut oil (it’s important to grease them otherwise they will stick to the liners).
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MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
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ADD THE DRY INGREDIENTS: Stir in the almond flour, pumpkin pie spice, baking soda and baking powder and mix until combined. Fold in the chocolate chips and nuts, if using.
-
DIVIDE BATTER: Divide the batter between the prepared muffin tins (I use a cookie scoop) and top with extra chocolate chips or pecans if desired.
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BAKE:Bake in preheated oven for 17-21 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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COOL: Remove pan from oven and allow the muffins to cool in pan for 10 minutes.
PUMPKIN MUFFIN VARIATIONS:
- Make a cream cheese filling with a mix of cream cheese, almond milk and your favorite low carb sweetener
- Top with a cream cheese frosting
- Add a gluten free streusel topping
- For keto pumpkin muffins with coconut flour, use 1/4 cup of coconut flour in place of the almond flour
- use coconut sugar for paleo pumpkin muffins
- add chopped nuts or seeds
HOW MANY CARBS IN KETO PUMPKIN MUFFINS?
So you might be wondering are pumpkin muffins keto? Classic bakery pumpkin muffins are made with all purpose flour and sugar and do not fit into a keto diet.
Our recipe for low carb muffins are made with almond flour and monk fruit sweetener and the nutritional value for 1 keto muffin is:
- 201 calories
- 4 grams NET carbs = 8 grams Total carbs – 4 grams Fiber
- 6 grams protein
- 17 grams fat
WHAT ELSE CAN YOU USE WITH LEFTOVER PUMPKIN PUREE FOR:
Keto Pumpkin Bars
MORE LOW CARB RECIPES:
Keto Pumpkin Muffins
Ingredients
- 3 large eggs room temperature
- 1/4 cup drippy almond butter
- 1/4 cup coconut oil melted and cooled
- 3 tablespoons almond milk
- 1 cup canned pumpkin or pure pumpkin puree - NOT pumpkin pie filling
- 3/4 cup golden monk fruit sweetener OR coconut sugar for paleo
- 1 1/2 teaspoons pure vanilla extract
- 1 1/3 cups superfine blanched almond flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
OPTIONAL ADD-INS
- 1/3 cup sugar free chocolate chips (we used Lily's) plus more for topping if desired
- 1 1/2 Tablespoon chopped pecans
Instructions
-
PREP MUFFIN PAN AND PREHEAT OVEN: Preheat the oven to 375ºF. Grease or line a 12 pan muffin tin with parchment paper liners and grease with coconut oil (it's important to grease them otherwise they will stick to the liners).
-
MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
-
ADD THE DRY INGREDIENTS: Stir in the almond flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips and nuts, if using.
-
DIVIDE BATTER: Divide the batter evenly between the prepared muffin tins (I use a large cookie scoop) and top with extra chocolate chips or pecans if desired.
-
BAKE: Bake in preheated oven for 17-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
-
Remove pan from oven and allow the muffins to cool in pan for 10 minutes
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