This low carb keto pumpkin muffins recipe is a gluten-free and healthy sweet treat you can make around the holidays. Loaded with fall flavors, this sugar-free recipe is a perfect low carb breakfast or snack recipe.
Jump to:
Ingredients list
Almond flour - First I tried to use an almond and coconut flour blend (the one I used to make my EASY KETO BLUEBERRY MUFFINS) to make this low carb pumpkin muffin recipe. It turned out delicious, but the texture wasn’t what I imagined. So, I decided to experiment with only almond flour (I used this one) and the result has exceeded my expectations! The muffins turned out very soft, light, and moist - just the way I wanted.
Baking powder - The common rule is to use 1 teaspoon of baking powder for every cup of flour. Use gluten-free baking powder if you have a gluten intolerance or coeliac disease.
Pumpkin puree - Use unsweetened 100% pumpkin puree at room temperature to make these almond flour pumpkin muffins.
Sweetener - As usual, I use an erythritol and stevia blend from Sukrin, but you can use Swerve or Monk fruit sweetener instead. If you follow a paleo diet, substitute artificial sweetener with coconut sugar!
Lemon zest - Believe me, lemon zest makes all the difference in the flavor profile of these pumpkin almond flour muffins. It helps prevent the muffins from being overpowered by the flavors of cinnamon and other spices.
Eggs - We need 3 large eggs at room temperature. If you forgot to take your eggs out from the fridge in advance, place them in warm water for 3 minutes before using them.
Butter - I'm using unsalted melted butter to make my easy keto pumpkin muffins. To make this recipe vegan and paleo, use coconut oil. You can also use ghee for the paleo option.
Spices - Usually, I make my own pumpkin spice mix by combining ground cinnamon, ginger, clove, and nutmeg in specific proportions that you can find in the recipe card, but you can use 1 ½ teaspoon of pumpkin pie spice instead.
Vanilla extract - ½ teaspoon of vanilla extract is more than enough for this recipe. If you add more, you'll end up with vanilla muffins instead of pumpkin.
Salt - Of course, we need a pinch of salt to balance out the sweetness of our low carb sugar-free pumpkin muffins.
Step by step instructions
Start making these delicious keto pumpki muffins by preheating your oven to 350F (175C) and line 6 muffin cups with silicone muffin liners or parchment paper muffin liners.
Next, take two mixing bowls. Use one to combine all dry ingredients and the other to combine all wet ingredients (using a hand mixer). Then, add the wet mixture to the dry and mix with the spatula until no dry ingredients remain.
Scoop the batter into prepared muffin cups filling around ¾ of each cup. Bake for 22-25 minutes on a lower rack, or until golden brown and a toothpick comes out dry after being inserted into the center of a muffin.
Remove from the oven and let the muffins cool down in the muffin pan until just warm to the touch. When not hot anymore, place the muffins on the cooling rack and let them completely cool down before serving.
Toppings ideas
These ketogenic pumpkin muffins are delicious on their own, but can be made even more interesting by adding different toppings.
Nuts and seeds - Add some crushed walnuts, pecans, or pumpkin seeds on top of each muffin before baking them.
Cream cheese frosting - Blend together 2 parts cream cheese and 1 part heavy cream. Sweeten to your taste with powdered sweetener of your choice, add vanilla extract, and here you have it - an easy and super light cream cheese frosting that you can use to decorate your keto pumpkin muffins.
Icing - I whisked together 3 tablespoons of powdered sweetener and 1 tablespoon of heavy cream, then drizzled it on top of my muffins (for pumpkin paleo muffins, use unsweetened almond milk or water). You can also add some lemon juice or vanilla extract to add more flavors.
KETO NUTELLA CHOCOLATE SPREAD - I think pumpkin and chocolate flavors go well together! Drizzle some of my chocolate spreads on top to enjoy these pumpkin muffins.
KETO CARAMEL SAUCE - What can be better than keto pumpkin muffins topped with keto-friendly caramel sauce? Nothing!
Carbs in keto pumpkin muffins
This pumpkin muffin recipe is made to fit any low carb diet meal plan. If you followed the recipe, you'll end up with 6 muffins which each contain around 3g net carbs.
More low carb recipes
KETO CHOCOLATE CHIP COOKIES RECIPE
KETO PUMPKIN CHEESECAKE RECIPE
LOW CARB KETO PUMPKIN PIE RECIPE
Recipe
Keto pumpkin muffins
Equipment
- Muffin pan
Ingredients
- 1 cup 100g almond flour
- 5 tbsp 70g granulated sweetener
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ cup 110g 100% pumpkin puree room temperature
- 3 large eggs, room temperature
- 2 tbsp 30g unsalted butter, melted
- ½ teaspoon pure vanilla extract
- Lemon zest of 1 lemon
Instructions
- Preheat the oven to 350F (175C). Line 6 muffin cups with silicone muffin liners or parchment paper muffin liners.
- In a large mixing bowl, combine the first 8 ingredients (all dry) using a spatula.
- In another mixing bowl, combine the next 5 ingredients (all wet) using a hand mixer.
- Add the wet mixture to the dry and mix with a spatula until no dry ingredients remain.
- Scoop the batter into prepared muffin cups filling around ¾ of each cup. Bake for 22-25 minutes on a lower rack, or until golden brown and a toothpick comes out dry after being inserted into the center of a muffin.
- Remove from the oven and let the muffins cool down in the muffin pan until just warm to the touch. Then, place the muffins on the cooling rack and let them completely cool down before serving.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Hanna says
My absolute favorite muffins recipe! Muffins come out moist and perfectly sweetened.
Anna says
Thank you for your comment, Hanna!
Katie says
Looks yummy! Are these six big muffins? What would the cook time/temperature be for the standard 12 muffin pan? Can't wait to try them!
Anna says
Hi Katie! These are standard muffins, and I bake them in the standard 12 muffin pan.
Sevil says
I made this and it doesn‘t turn out as on the picture at all! My muffins were dry and didn‘t even rise. I‘m very sad now bc i bought such an expensive almond flour and it was such a waste. 😩
Anna says
Hi Sevil! I'm sorry this recipe didn't work for you! However, there's nothing wrong with it; there're plenty of people on Pinterest that made this recipe and shared their positive comments as well as pictures of their muffins that look perfect. Unfortunately, I can't possibly know what went wrong while you were making the recipe. All I can suggest is that you measure your ingredients correctly, follow the recipe instructions and watch the 1-minute video in the recipes card where I show how I make the recipe.
Marla says
I'll bet it was bad baking powder or maybe they used baking soda instead of baking powder. Great recipe!
Anna says
Thank you for your support! Using wrong ingredients like baking soda instead of baking powder, or measuring the ingredients incorrectly, could be one of the reasons why Sevil's muffins didn't rise and turned out dry.
Tricia says
How do you think mini muffins would turn out with this recipe?
Anna says
Hi Tricia! I think you should be able to make mini muffins with this recipe, but the baking time and temperature should be adjusted. I would reduce the temperature to 170C (340F) and would bake them for 15-20 min. I would check on them at 15 min mark with a toothpick test. I hope it will help!
Marla says
I have made atleast 10 batches of this exact muffin recipe, it is fool proof and so delisious.
Anna says
Your comment made my day! Thank you so much for a such positive review!
Katy says
Wonderful and easily doubled. To be true keto, next time I'll a tad more fat.
Anna says
Thank you, Katy!
anne johnson says
The pictures show a glaze on these muffins. Depending on the picture it appears to be two different glazes, yet the recipe does not mention any glaze?
Anna says
If you would read the post, not only the recipe card, you would see that I mention how I made this icing under the 'topping ideas' section. This recipe is for the muffins only; the icing is optional and is not included in the recipe card. The page has only four images, two of which feature baked and glazed muffins. The glaze is the same and looks consistent because there's only a 10-second difference between the two shots.
Teresa says
These muffins came out great! My husband even liked them. The only thing I did differently was sprinkled some swerve confectioners sugar on top instead of icing. Thanks for sharing the recipe.
Anna says
Thank you for your comment, Teresa! I'm glad you and your husband liked the recipe. 🙂
Karyn says
I’m allergic to Almonds and coconut. Is there another flour I can use in place of almond?
Anna says
You can replace it with hazelnut flour.
Vivian says
Absolutely delicious! First real dessert I’ve had in 1.5 years since going keto. Tastes like my favorite: carrot cake! Thanks
Anna says
Thank you for your comment, Vivian!
Susie Ford says
Moist and delicious. The spices were perfect. I plan to spray my silicone muffin liners next time. I doubled and added chopped walnuts to make 12 muffins, so my diabetic hubby could enjoy for a few more mornings with his coffee. I enjoy the keto aspect as well as I tend to struggle with weight gain. Will make again. Thank you.
Anna says
Thank you for sharing! So happy you liked the recipe!