Easy, Keto Low-Carb Pumpkin Muffins is a quick, keto friendly and gluten-free recipe using coconut flour, almond flour, and pumpkin spice. These muffins are great for breakfast or dessert. Top them with cream cheese frosting or fold in sugar-free chocolate chips!
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These muffins are perfect for anytime of the year, though they will definitely be a hit during the fall months.
You will also love my Keto Pumpkin Pie and Keto Pumpkin Bread.
Table of Contents
Is Pumpkin Keto? Is Pumpkin Allowed on a Keto Diet
A ½ cup of pureed pumpkin has 25 calories and 4.5 net carbs. ¾ cup pumpkin is used in the recipe and then divided among 12 servings. This serving of pumpkin should work well for keto macros.
Pumpkin is a keto vegetable also loaded with fiber, which is essential to a healthy lifestyle.
How to Make Keto Pumpkin Muffins
- Combine almond flour, coconut flour, pumpkin pie spice, sweetener, salt, and baking powder in a large mixing bowl.
- In a separate bowl combine pureed pumpkin, vanilla extract, eggs, and melted butter.
- Combine the dry and wet ingredients and load the batter into a muffin tin.
- Bake.
- Cool before serving.
Pumpkin Muffins Texture
These muffins aren't dense at all. They are very moist, thanks to the pumpkin. Coconut flour is added in this recipe because of how moist the pumpkin is.
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Coconut flour is very dry, it will help dry up the muffins some, but they will still be very moist after baking.
Modifications and Toppings
You can fold in a half a cup of Lily's Unsweetened Chocolate Chips or top with pumpkin seeds if you wish. You can also spread the muffins with keto friendly nut butter when served.
How to Store the Muffins
I store the muffins sealed in the refrigerator. They will last for a week.
Keto Pumpkin Muffins Freezer Tips
You can freeze the muffins in sealable bags for up to 3 months. Defrost at room temperature. The microwave will work, too.
More Keto Pumpkin Recipes
Keto Pumpkin Bread
Keto Pumpkin Spice Latte
Keto Pumpkin Ice Cream
Keto Pumpkin Pie
Keto Pumpkin Spice Fat Bombs
Pumpkin Crisp
No Bake Pumpkin Cheesecake Bars
Creamy Pumpkin Soup with Canned Pumpkin
More Keto Dessert Recipes
Keto Cheesecake
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Avocado Brownies
Keto Cream Cheese Sugar Cookies
Keto Lemon Bars
Keto Pumpkin Spice Fat Bombs
Keto Pound Cake
Easy, Keto Low-Carb Pumpkin Muffins
Ingredients
- ¾ cup blanched almond flour
- ¾ cup coconut flour
- ½ cup zero calorie sweetener Use Discount Code STAYSNATCHED for savings.
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¾ cup 100% pureed pumpkin
- 4 eggs (beaten)
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (melted)
Instructions
- Preheat oven to 350 degrees.
- Combine the dry ingredients (almond flour, coconut flour, sweetener, salt, and baking powder) in a large mixing bowl.
- In a smaller separate bowl, combine the wet ingredients (pureed pumpkin, eggs, vanilla, and melted butter). Mix well.
- Combine the wet and dry ingredients by pouring the wet mixture into the large mixing bowl.
- Stir to combine.
- Line a muffin tin with muffin/cupcake liners.
- Pour the mixture into the tins.
- Bake for 20-25 minutes until a toothpick can be inserted clean. Mine we ready around 23 minutes.
- Cool before serving.
Synnova says
I just made these again and I added the Lily’s chocolate chips. GIRL THIS RECIPE! I left them in my fridge (I made them last weekend) and they’re still perfectly moist!?!? The sorcery! If you want a Delicious low carb pumpkin muffin, THIS is the recipe to make!
staysnatched says
haha! So glad you enjoyed them.
Caroline Brown says
These muffins are fabulous Brandi!! I'm always craving a sweet pick me up in the afternoons and this was such a nice guilt free treat. Also loved how simple the ingredient was. 5 Stars!
staysnatched says
Thank you so much! I'm glad you enjoyed them.
Marsha L. says
Super easy to make plus amazing flavor and texture! I work early mornings and needed a quick grab and go breakfast that I can make at once ahead of time. Definitely will be one of my go-tos all year round!
staysnatched says
Yay! I'm so glad you enjoyed them.
Sarah says
These! Even my kids loved them and didn’t even suspect they were sugar free. So good helps me not miss my favorite sugar and carb filled ones this time of year
staysnatched says
haha! That's what I love to hear!
Theresa says
Delicious! My uncle told me "These are so good even though I don't normally like pumpkin" (and he didn't realize they were low carb)! Added in the chocolate chips which made them even better!
staysnatched says
haha! I love to hear that.
MaryAnne says
Very good! Love the almond/coconut flour split for low carb baked goods. My batter seemed a little thick, but they turned out fine texture wise. I store them in the fridge and actually prefer the taste and texture when they’re cold, but I certainly don’t hate ‘em toasted with some butter
staysnatched says
haha! Glad you enjoyed them.