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 - 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 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 tsp 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% natural 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 tsp 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.
HOW TO MAKE KETO PUMPKIN MUFFINS
Start 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.
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 LOW CARB 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 pumpkin muffins
- Muffin pan
- 1 cup (100g) almond flour
- 5 tbsp (70g) granulated sweetener
- ¼ tsp sea salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ⅛ tsp ground nutmeg
- ½ cup (110g) 100% pumpkin puree, room temperature
- 3 large eggs, room temperature
- 2 tbsp (30g) unsalted butter, melted
- ½ tsp pure vanilla extract
- Lemon zest of 1 lemon
- 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.
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