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    Home » Desserts

    Keto pumpkin muffins

    Published: Sep 4, 2020 · Updated: Oct 14, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Jump to Video

    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.

    Almond flour pumpkin muffins drizzled with white icing on top lying on a white footed cake platter.
    Jump to:
    • Ingredients list
    • Step by step instructions
    • Toppings ideas
    • Carbs in keto pumpkin muffins
    • More low carb recipes
    • Recipe

    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. 

    Step by step 4 images collage showing how to make baked keto pumpkin muffins.

    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.

    6 freshly baked gluten-free pumpkin muffins in a black muffin pan, view from above.

    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.

    Pumpkin muffins topped with sugar-free glazing on a footed white cake platter, one bite taken from one of the muffins.

    More low carb recipes

    EASY KETO BLUEBERRY MUFFINS

    PUMPKIN PEANUT BUTTER COOKIES

    KETO CHOCOLATE CHIP COOKIES RECIPE

    KETO PUMPKIN CHEESECAKE RECIPE

    LOW CARB KETO PUMPKIN PIE RECIPE

    Recipe

    Close up shot of a pumpkin muffin with white sugar-free glaze on top.

    Keto pumpkin muffins

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Almond flour pumpkin muffins, Gluten-free muffins, Healthy pumpkin muffins
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6 muffins
    Calories: 180kcal
    Author: Anna

    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

    NET CARB: 3g
    Don’t use waxed paper baking cups; the muffins will stick to them. A lot.
    You can replace cinnamon, ginger, cloves, and nutmeg (collectively!) with 1 ½ teaspoon of pumpkin pie spice.
    Substitute almond flour with hazelnut flour with a 1:1 ratio, if needed.
    Nutrition Facts
    Keto pumpkin muffins
    Amount Per Serving (1 muffin)
    Calories 180 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Potassium 158mg5%
    Carbohydrates 5g2%
    Fiber 2g8%
    Sugar 2g2%
    Protein 7g14%
    Vitamin A 2135IU43%
    Vitamin C 1mg1%
    Calcium 60mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

    Tried this recipe?Mention @heretocook or tag #heretocook!

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    Comments

    1. Hanna

      April 01, 2021 at 9:29 am

      5 stars
      My absolute favorite muffins recipe! Muffins come out moist and perfectly sweetened.

      Reply
      • Anna

        April 01, 2021 at 10:37 am

        Thank you for your comment, Hanna!

        Reply
    2. Katie

      April 09, 2021 at 3:07 am

      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!

      Reply
      • Anna

        April 09, 2021 at 8:56 am

        Hi Katie! These are standard muffins, and I bake them in the standard 12 muffin pan.

        Reply
    3. Sevil

      October 27, 2021 at 8:54 pm

      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. 😩

      Reply
      • Anna

        October 28, 2021 at 8:11 am

        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.

        Reply
        • Marla

          October 31, 2021 at 10:34 pm

          I'll bet it was bad baking powder or maybe they used baking soda instead of baking powder. Great recipe!

          Reply
          • Anna

            November 01, 2021 at 8:23 am

            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.

            Reply
    4. Tricia

      October 31, 2021 at 5:43 pm

      How do you think mini muffins would turn out with this recipe?

      Reply
      • Anna

        October 31, 2021 at 6:30 pm

        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!

        Reply
    5. Marla

      October 31, 2021 at 10:35 pm

      5 stars
      I have made atleast 10 batches of this exact muffin recipe, it is fool proof and so delisious.

      Reply
      • Anna

        November 01, 2021 at 8:09 am

        Your comment made my day! Thank you so much for a such positive review!

        Reply
    6. Katy

      December 28, 2022 at 2:57 am

      5 stars
      Wonderful and easily doubled. To be true keto, next time I'll a tad more fat.

      Reply
      • Anna

        December 28, 2022 at 6:35 pm

        Thank you, Katy!

        Reply

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