Low Carb Keto Pumpkin Muffins

Keto pumpkin spice muffins on a wooden board.

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5 from 1 vote

Low Carb Keto Pumpkin Muffins

This easy Keto Pumpkin Muffin recipe is deliciously moist and sweet without the guilty carbs.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Muffins

Calories: 192kcal

Author: Kate O'Malley

Ingredients

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

Instructions

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

Notes

Recipe Variations and Substitutions

Pumpkin: As with my Jumbo Pumpkin Muffin recipe, make sure you use pumpkin puree (or make fresh pumpkin puree) instead of pre-bought pumpkin pie filling. Pumpkin pie filling already has sugars and spices added, whereas puree is just that—pumpkin puree.

Flour: I use almond flour for this recipe, but if you have a nut allergy or want to try something different, sunflower seed flour is a great nut-free alternative that can be used in a 1:1 ratio.

Sweeteners: I use granulated monk fruit but you can use erythritol, allulose, or a stevia blend. The important thing is to adjust quantities based on the sweetness level of your substitute, as some sweeteners, such as stevia, are sweeter than sugar.

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

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 cinnamon sugar or brush the tops of the muffins lightly with melted butter and then coat them with cinnamon sugar.
Drizzle the muffins with melted dark chocolate.
Use both the cinnamon and sugar sprinkles and dark chocolate drizzle.
Top the muffins with crushed pecans before baking them.

Expert Tips

Fill the Muffin Cups: Because keto flour doesn’t rise as much as traditional flour, don’t be scared to fill the muffin liners close to the top.
Expect a Thick Batter: Unlike traditional muffin recipes, the batter for keto pumpkin muffins will be thicker. This is normal due to the nature of almond flour.
How to Store the Muffins: The muffins can be stored in an airtight container at room temperature for a day or two. In the refrigerator, they can last for up to a week. They can also be frozen for up to three months.

Nutrition