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.

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

EASY KETO BLUEBERRY MUFFINS

PUMPKIN PEANUT BUTTER COOKIES

KETO CHOCOLATE CHIP COOKIES RECIPE

KETO PUMPKIN CHEESECAKE RECIPE

LOW CARB KETO PUMPKIN PIE RECIPE

Recipe

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!

You may also like

1. 
   Creamy keto butternut squash soup recipe
2. 
   Easy keto blueberry muffins
3. 
   Keto nutella chocolate spread
4. 
   Pumpkin Peanut Butter Cookies