Low Carb Keto Pumpkin Muffins

Keto pumpkin muffins make a perfect sweet treat without the guilty carbs, a great seasonal fall picnic dessert everyone can enjoy.

Recipe Tips

As with my Jumbo Pumpkin Muffin recipe, make sure you use pumpkin puree (or make fresh pumpkin puree) and not pre-bought pumpkin pie filling. Pumpkin pie filling already has sugars and spices added, whereas puree is just that – pumpkin puree.

You can eat these delicious pumpkin spice muffins as is, or you can add some additional toppings. These are our favorites:

Optional Muffin Toppings

• For a little extra sweetness, top the pumpkin muffins with cinnamon sugar: mix ½ tsp of cinnamon with 2 tbsp of granulated sweetener. You can sprinkle the muffins with it, or, coat or brush the top of the muffins lightly with melted butter and then coat them with cinnamon sugar.
• Drizzle the muffins with some melted dark chocolate.
• Use both the cinnamon and sugar sprinkles and dark chocolate drizzle.
• Top the muffins with some crushed pecans before baking them.

How to Store the Muffins

• Leftover muffins will keep covered on the counter or in a cupboard for up to 3 days (they will remain very moist). Or, store in an airtight container in the fridge for up to 7 days.
• You can also freeze these muffins for a convenient grab-and-go snack. Perfect for impromptu picnics.

Ingredients

Recipe

Continue to Content

Yield: 12 Muffins

Low Carb Keto Pumpkin Muffins

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Pumpkin muffins are such a great seasonal sweet treat. Incredibly portable and easy to make, they are especially perfect for fall picnics. We love this keto pumpkin muffin recipe because they are deliciously moist and sweet without the guilty carbs.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 3 eggs
• ½ cup sweetener like erythritol or granulated monk fruit.
• ¼ cup melted butter
• 1 cup pumpkin puree
• 2 ½ cups almond flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin spice

Instructions

1. Pre-heat oven to 350F | 176C and prepare a 12 muffins tray with 12 muffin liners. Set aside.
2. Beat the eggs in a large bowl, add pumpkin puree, vanilla extract, and melted butter; whisk to combine. 
3. Add sweetener, baking powder, ground cinnamon, pumpkin spice, and combine.
4. Add almond flour and stir until well combined.
5. Divide the batter into 12 muffins liners.
6. Bake at 350F for 25 minutes or until a toothpick comes out clean.
7. Let it cool completely before serving. See optional topping recommendations below.

Notes

Optional Muffin Toppings

• Top the pumpkin muffins with cinnamon sugar: mix ½ tsp of cinnamon with 2 tbsp of granulated sweetener. One option is to sprinkle the muffins with it. A second possibility is to coat or brush the top of the muffins lightly with melted butter and then coat them with cinnamon sugar. The sugar mix will provide extra sweetness to the muffins.
• Drizzle the muffins with some melted dark chocolate.
• Top the muffins with some crushed pecans before baking them.

How to Store the Muffins

• Leftover muffins will keep covered on the counter or in a cupboard for up to 3 days (they will remain very moist). Or, store in an airtight container in the fridge for up to 7 days.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 57mgSodium: 131mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 7g

Nutrition data provided here is only an estimate

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