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These Keto Pumpkin Muffins are easy to make in one bowl and bake up soft, tender, moist and the perfect low carb breakfast or afternoon fall treat! Full of delicious pumpkin spice flavor and a staple for pumpkin lovers!
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Easy Keto Pumpkin Muffin Recipe
These Keto Pumpkin Muffins are tender and moist and full of delicious pumpkin spice flavor. They are perfect for breakfast, an afternoon snack or a gluten free dessert.
It’s a low carb pumpkin muffin recipe that comes together in just 30 minutes. All you need is just one bowl, a whisk and a spoon.
And the best part? Gluten free pumpkin muffins are made with simple ingredients you probably already have in your pantry – especially if you’re already following a low carb keto diet.
INGREDIENTS YOU NEED:
- super fine blanched almond flour
- golden monk fruit sweetener (or use your favorite low carb sweetener: SWERVE, erythritol)
- baking powder
- baking soda
- pumpkin pie spice
- fine sea salt
- ghee, coconut oil (or butter if not paleo)
- eggs
- pumpkin (be sure to use pure sugar free pumpkin from a can or homemade pumpkin puree – NOT pumpkin pie filling)
- almond milk (or other dairy free milk of your choice)
- pure vanilla extract
OPTIONAL ADD-INS:
- sugar free chocolate chips – we use Lily’s
HOW TO MAKE KETO PUMPKIN MUFFINS:
PREP MUFFIN PAN AND PREHEAT OVEN: Preheat the oven to 375ºF. Grease or line a 12 pan muffin tin with paper liners and grease with coconut oil (it’s important to grease them otherwise they will stick to the liners).
MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
ADD THE DRY INGREDIENTS: Stir in the almond flour, pumpkin pie spice, baking soda and baking powder and mix until combined. Fold in the chocolate chips and nuts, if using.
DIVIDE BATTER: Divide the batter between the prepared muffin tins (I use a cookie scoop) and top with extra chocolate chips or pecans if desired.
BAKE:Bake in preheated oven for 17-21 minutes or until a toothpick inserted into the center of a muffin comes out clean.
COOL: Remove pan from oven and allow the muffins to cool in pan for 10 minutes.
PUMPKIN MUFFIN VARIATIONS:
- Make a cream cheese filling with a mix of cream cheese, almond milk and your favorite low carb sweetener
- Top with a cream cheese frosting
- Add a gluten free streusel topping
- For keto pumpkin muffins with coconut flour, use 1/4 cup of coconut flour in place of the almond flour
- use coconut sugar for paleo pumpkin muffins
- add chopped nuts or seeds
HOW MANY CARBS IN KETO PUMPKIN MUFFINS?
So you might be wondering are pumpkin muffins keto? Classic bakery pumpkin muffins are made with all purpose flour and sugar and do not fit into a keto diet.
Our recipe for low carb muffins are made with almond flour and monk fruit sweetener and the nutritional value for 1 keto muffin is:
- 201 calories
- 4 grams NET carbs = 8 grams Total carbs – 4 grams Fiber
- 6 grams protein
- 17 grams fat
WHAT ELSE CAN YOU USE WITH LEFTOVER PUMPKIN PUREE FOR:
Keto Pumpkin Bars
MORE LOW CARB RECIPES:
Keto Egg Cups
Keto Blueberry Muffins
Keto Pumpkin Muffins
CourseBreakfast, Snack
CuisineAmerican
Keywordketo muffins, keto pumpkin muffins
Prep Time 10 minutes
Cook Time 17 minutes
Servings 12 muffins
Calories 201 kcal
Ingredients
- 3large eggsroom temperature
- 1/4cupdrippy almond butter
- 1/4cupcoconut oilmelted and cooled
- 3tablespoonsalmond milk
- 1cupcanned pumpkin or pure pumpkin puree - NOT pumpkin pie filling
- 3/4cupgolden monk fruit sweetener OR coconut sugar for paleo
- 1 1/2teaspoonspure vanilla extract
- 1 1/3cupssuperfine blanched almond flour
- 1tablespoonpumpkin pie spice
- 1teaspoonbaking powder
- 3/4teaspoonbaking soda
OPTIONAL ADD-INS
- 1/3cupsugar free chocolate chips(we used Lily's) plus more for topping if desired
- 1 1/2Tablespoonchopped pecans
Instructions
PREP MUFFIN PAN AND PREHEAT OVEN: Preheat the oven to 375ºF. Grease or line a 12 pan muffin tin with parchment paper liners and grease with coconut oil (it's important to grease them otherwise they will stick to the liners).
MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
ADD THE DRY INGREDIENTS: Stir in the almond flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips and nuts, if using.
DIVIDE BATTER: Divide the batter evenly between the prepared muffin tins (I use a large cookie scoop) and top with extra chocolate chips or pecans if desired.
BAKE: Bake in preheated oven for 17-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove pan from oven and allow the muffins to cool in pan for 10 minutes
Nutrition Facts
Keto Pumpkin Muffins
Amount Per Serving (1 muffin)
Calories 201Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Total Carbohydrates 8g3%
Dietary Fiber 4g16%
Sugars 2g
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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