- Soft, fluffy keto pumpkin muffins ready in just 25 minutes.
- Only 4g net carbs per muffin, perfect for a low-carb lifestyle.
- Customizable options include dairy-free, nut-free, and protein boosts.
- Deliciously spiced, these muffins fit seamlessly into your keto diet.
If you’re craving something cozy, sweet, and perfectly spiced, these keto pumpkin muffins are about to become your new fall favorite. They’re soft, moist, and full of warm pumpkin spice flavor, without the sugar or carbs that come with traditional muffins.
I still remember the first time I made these for a fall get-together. Everyone was reaching for seconds before I could even explain they were low-carb and gluten-free! That’s the magic of this recipe, it feels indulgent, but it totally fits into your keto lifestyle.
Whether you’re meal-prepping for a busy week, packing a grab-and-go snack, or just want a guilt-free treat with your morning coffee, these easy pumpkin muffins hit the spot.
Table of Contents
Quick Highlights
- Ready in just 25 minutes
- Soft, fluffy, and full of pumpkin spice flavor
- Only 4g net carbs per muffin
- Gluten-free, sugar-free, and keto-friendly
- Perfect for fall baking or anytime you crave pumpkin
How To Make It
Keto Pumpkin Muffins
12
muffins10
minutes18
minutes165
kcalThese keto pumpkin muffins are soft, fluffy, and perfectly spiced with warm fall flavors. They’re made with almond flour, sugar-free sweetener, and real pumpkin puree for a moist, guilt-free treat you can enjoy anytime.
Ingredients
1.5 cups almond flour
0.5 cup coconut flour
1 cup pumpkin puree (unsweetened)
3 large eggs
0.5 cup granulated erythritol (or preferred keto sweetener)
0.25 cup melted butter (or coconut oil)
1 tsp vanilla extract
1.5 tsp baking powder
1 tsp pumpkin pie spice
0.5 tsp ground cinnamon
0.25 tsp salt
Directions
- Start by preheating your oven to 350°F and lining a muffin pan with paper liners. This makes sure the muffins don’t stick and cleanup is super easy.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt. Mixing the dry ingredients first helps them blend evenly.
- In a separate large bowl, combine the pumpkin puree, eggs, melted butter, vanilla extract, and your keto sweetener. Whisk until smooth and creamy.
- Slowly add the dry mixture into the wet ingredients, stirring gently until everything is well incorporated. The batter will be slightly thick, which is perfect for fluffy muffins.
- Spoon the batter evenly into the prepared muffin liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for at least 10 minutes before enjoying, they’ll firm up as they rest.
Notes
- Use pumpkin puree, not pumpkin pie filling, since pie filling has added sugar.
- These muffins store well in the fridge for up to 5 days, or you can freeze them for up to 2 months.
- For extra sweetness, sprinkle a little sugar-free cinnamon “sugar” on top before baking.
- If your batter feels too thick, add 1–2 tablespoons of unsweetened almond milk.
- Swap butter for coconut oil if you’d like to make them dairy-free.
Nutrition Facts
- Total number of serves: 12
- Calories: 165kcal
- Fat: 13g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
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Little Secrets for Perfectly Fluffy Muffins
One of the things I love most about these muffins is how forgiving the recipe is. But a few little tricks can take them from good to amazing. Here’s what I’ve learned after making them countless times:
- Don’t overmix the batter: Stir just until the dry and wet ingredients come together. This keeps the muffins soft and fluffy instead of dense.
- Use room temperature eggs: They blend better with the pumpkin and give you a smoother batter.
- Let them cool completely: Keto baked goods firm up as they cool, so don’t skip this step or they might feel too soft at first.
- Taste and adjust sweetness: Different sweeteners vary in strength. If you’re a fan of extra-sweet fall treats, you might enjoy pairing these muffins with a slice of this cozy banana nut bread keto recipe.
- Try silicone muffin liners: They make it super easy to remove the muffins without sticking, and you can reuse them.
Not sure which sweetener works best? This handy guide to low-carb sweeteners breaks down the options so you can find your favorite.
Fun Ways to Switch Up Your Pumpkin Muffins
These keto pumpkin muffins are delicious as-is, but you can easily customize them to fit your taste or dietary needs. Here are some fun ways to switch things up:
- Dairy-Free Option: Swap the butter with coconut oil or avocado oil for a completely dairy-free version.
- Chocolate Chip Pumpkin Muffins – Stir in 0.25–0.5 cup of sugar-free chocolate chips for extra indulgence. For chocolate lovers, you’ll also love this fudgy keto cheesecake brownie recipe.
- Nut-Free Version: Replace almond flour with sunflower seed flour (1:1 ratio) for a nut-free muffin that still works with keto.
- Extra Protein Boost: Add a scoop of unflavored or vanilla protein powder to the batter (reduce almond flour slightly to balance the texture). Or, try these keto protein waffles for another protein-packed breakfast idea.
- Cream Cheese Swirl: Drop a teaspoon of sweetened cream cheese mixture into the center of each muffin before baking for a cheesecake-style surprise.
- Coconut Twist: Sprinkle unsweetened shredded coconut on top before baking for extra flavor and texture. And if you love pumpkin flavors, don’t miss this cozy keto pumpkin bread recipe.
How These Muffins Fit Right Into Keto
The best thing about these keto pumpkin muffins is that they check all the boxes: low-carb, sugar-free, and gluten-free, without sacrificing flavor. Each muffin has just 4g net carbs, which means you can enjoy them with your morning coffee or as a quick snack without falling out of ketosis.
They’re also made with wholesome, real ingredients like almond flour, coconut flour, and pumpkin puree. No weird fillers, no complicated steps, just simple, cozy fall baking that fits your lifestyle.
FAQs About Keto Pumpkin Muffins
Can I use almond flour only instead of mixing with coconut flour?
Yes, you can, but the texture will be a bit different. Almond flour alone makes muffins slightly more dense and moist, while the combo with coconut flour gives them a fluffier structure. If you use only almond flour, increase it to about 2 cups and watch the baking time.
What sweetener works best for keto pumpkin muffins?
I love using erythritol or monk fruit sweetener since they bake well and don’t have a bitter aftertaste. Allulose is another great option, it makes the muffins extra soft. Just keep in mind that different sweeteners have different sweetness levels, so taste the batter before baking.
Can I make these muffins dairy-free?
Absolutely! Just swap the butter with coconut oil or avocado oil. They’ll still turn out moist and delicious, and you won’t miss the dairy at all.
How should I store keto pumpkin muffins?
You can store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. Just thaw overnight or pop one in the microwave for 20–30 seconds.
Do these muffins taste like traditional pumpkin muffins?
Yes! That’s the best part. Even though they’re sugar-free and low-carb, the pumpkin puree and spices give them the same warm, cozy flavor as classic pumpkin muffins, without the guilt.
Final Thoughts
These keto pumpkin muffins prove that sticking to low-carb doesn’t mean giving up on cozy fall baking. They’re soft, spiced just right, and simple enough for even beginner bakers. Whether you’re enjoying one with your morning coffee, packing them for a quick snack, or serving them at a fall gathering, they’re guaranteed to please everyone, keto or not.
If you give them a try, I’d love to hear how they turned out for you. And if you’re still in the mood for pumpkin, don’t miss my keto pumpkin bread recipe, it’s another cozy favorite that pairs perfectly with these muffins.
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