Keto Pumpkin Muffins

These Keto Pumpkin Muffins are moist pumpkin spice muffins with only 3.3 grams of net carbs per serving! Plus, these are gluten-free paleo pumpkin muffins!

I love anything full of pumpkin spice like I did with my Keto Pumpkin Brownies, Almond Flour Pumpkin Bread, or Keto Pumpkin Cookies. This recipe is a low-carb take on classic pumpkin muffins. The classic pumpkin muffin recipe is not suitable for a keto diet.

In fact, most pumpkin muffins from the store contain sugar and white whole-wheat flour, both of which are high in carbs. So, let me share with you how to make delicious keto low-carb pumpkin muffins that are moist, flavorsome, and low in carbs.

Ingredients and Substitutions

Following is what you need to make this keto pumpkin muffins recipe:

• Almond Flour – Almond Flour is the main flour used in this recipe. Almond flour pumpkin muffins stay moist and soft like the original recipe. That’s why I use this flour as the main ingredient in this keto muffin recipe.
• Coconut Flour – Coconut Flour is a high-fiber flour that gives a cake texture to the muffins. You need a combination of both almond and coconut flours to achieve the best muffin crumb.
• Erythritol – It’s a safe keto-friendly sweetener with zero carbs and zero calories. You can also use other sugar alcohols like xylitol.
• Pumpkin Spice – If you can’t find ready-made pumpkin spice in your store, jump to the recipe note section of the recipe card to see the mix of dried spices you need to achieve the same flavor.
• Baking Powder – If you are intolerant to gluten and you want to ensure that this recipe makes 100% gluten-free pumpkin muffins, choose a gluten-free baking powder.
• Canned Pumpkin Puree – Pumpkin is a keto-friendly vegetable, and therefore, you can use pumpkin puree in keto recipes. However, always make sure you are using 100% canned pumpkin puree without added sugar or additives. Don’t use pumpkin pie filling in this recipe. It’s very different. Also, homemade pumpkin puree can work if made with steamed or roasted pumpkin, not boiled! Learn how to make your own pumpkin puree.
• Melted Coconut Oil – or melted butter. If you use coconut oil, make sure you measure the oil melted and use it lukewarm, not piping hot, or it will cook your eggs.
• Eggs – Use large eggs at room temperature. If your eggs are cold, place them in a warm batter bath to bring them to room temperature quickly.
• Unsweetened Almond Milk – Or other unsweetened plant-based milk, like soy milk or coconut milk.
• Vanilla Extract – for flavor.

How To Make Keto Pumpkin Muffins

The trick to making the best pumpkin muffins with keto flour is to measure the flour precisely. In fact, keto flour is high in fiber, and if you add too much of it, the muffins will be too dense, dry, and not as good.

I recommend the scoop and level method to fill your cups and to always use US standard cups in my recipes.

1. Whisk all the dry ingredients together in a large bowl to avoid lumps.
2. Make sure the liquid ingredients are at room temperature. Cold eggs make lumps with almond milk and melted coconut oil. H coconut oil will cook your eggs.

3. Combine the batter with a silicone spatula. This recipe fills a 12-muffin-cup tin. Since they are moist pumpkin muffins, it’s easier if you line the muffin pan with paper liners. It will be much easier to release each muffin.
4. Bake the muffins in the center rack of a preheated oven at 350°F (180°C). I recommend baking the muffins for 20 minutes, then inserting a skewer in the center of one muffin, and if the center comes out clean, they are ready to remove from the oven. Otherwise, keep baking for an extra 10 minutes. In general, it takes between 20 to 30 minutes max to bake the 12 muffin tin.

Flavor Variations

You can add so many keto-friendly ingredients to this recipe to turn this easy keto pumpkin spice muffins recipe into an even better one! If you want to make:

• Keto pumpkin chocolate chip muffins – add 1/2 cup of sugar-free chocolate chips into the prepared batter.
• Keto pumpkin cream cheese muffins – fill each muffin cup with the batter following my recipe below. Then, use a toothpick to swirl a tablespoon of sweet cream cheese in the center of each muffin. To make the cream cheese swirl batter, beat 1 cup of soft cream cheese with 1/2 teaspoon vanilla extract and 2-4 tablespoons of powdered erythritol and spread a tablespoon on top of each muffin.

The addition of sugar-free chocolate chips will raise the net carbs per serving more than a cream cheese swirl. It’s up to you to choose what you prefer and what matches your daily macro the best!

Decorating Pumpkin Muffins

You can add many keto-friendly toppings on top of your prepared muffins. Cool the muffins down before adding any toppings. The best keto toppings are:

• Keto icing – see recipe card for the recipe. It uses a combo of heavy cream, powdered erythritol, and vanilla.
• Cream cheese
• Nuts – add some crunched candied pecan on top of the previous icing.
• Nut peanut – a dollop of almond butter or peanut butter tastes amazing with these pumpkin spice muffins.

Storage Instructions

These keto low-carb pumpkin muffins contain pumpkin puree and eggs, which means that they can be stored for longer in the fridge. I recommend storing the muffins in a sealed container in the fridge for up to 7 days.

Otherwise, you can freeze the muffins and thaw them on the countertop at room temperature the day before eating.

Frequently Asked Questions

More Keto Pumpkin Recipes

If you love keto pumpkin recipes, have a look at my other keto-friendly pumpkin recipes below!