Keto Pumpkin Muffins

These keto pumpkin muffins are soft, warmly spiced, and perfect for fall. They taste like a treat but are completely low carb and keto friendly.

If you’ve been missing pumpkin baked goods since going keto, this one is for you. They have all that cozy pumpkin pie flavor without the sugar and flour.

The batter comes together in just a few minutes with simple ingredients. No complicated steps or fancy equipment needed.

Each muffin is moist on the inside with a lightly golden top. They’re great for breakfast, a snack, or even dessert.

You can make a batch on the weekend and have them ready to grab all week. They keep well in the fridge for up to five days.

Why You’ll Love This Recipe

Tastes Like Real Pumpkin Muffins – These keto pumpkin muffins are soft and warmly spiced and taste just like the bakery version without all the carbs.

Perfectly Moist Every Time – The pumpkin puree and melted butter create a rich and tender crumb that never turns out dry or crumbly.

Super Easy to Make – You just mix two bowls together and bake so even a total beginner can nail these on the first try.

Recipe Ingredients

• 1 3/4 cups Almond Flour
• 1/2 cup Granulated Erythritol
• 2 tsp Pumpkin Pie Spice
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup Pumpkin Puree
• 3 Large Eggs
• 1/4 cup Unsalted Butter, melted
• 1 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.

Step 2

In a large bowl, whisk together the almond flour, erythritol, pumpkin pie spice, baking powder, and salt.

Step 3

In a separate bowl, whisk the pumpkin puree, eggs, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until a thick, evenly combined batter forms.

Step 4

Scoop the batter evenly into the muffin cups, filling each about three-quarters full.

Step 5

Bake for 22 to 26 minutes, until the muffin tops are golden and a toothpick inserted in the center comes out clean.

Step 6

Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack. Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.

Tips

Make Sure Your Pumpkin Puree Is Not Too Wet

Some brands of canned pumpkin puree have more moisture than others. If yours looks watery or runny, spread it on a paper towel for about 5 minutes to absorb the extra liquid before adding it to the batter.

Too much moisture is one of the main reasons almond flour muffins come out dense and soggy in the middle. Getting rid of that extra water makes a big difference in the final texture.

Use Blanched Almond Flour, Not Almond Meal

Blanched almond flour is made from almonds with the skins removed, so it’s finer and lighter. Almond meal still has the skins in it, which makes it coarser and heavier.

If you use almond meal here, the muffins will be gritty and won’t rise as well. Blanched almond flour gives you a smoother batter and a softer muffin that actually feels like a real muffin.

Use Parchment Liners Instead of Regular Paper Ones

Almond flour baked goods stick to regular paper cupcake liners way more than traditional wheat flour recipes do. You’ll end up losing half the muffin when you try to peel the liner off.

Parchment liners or silicone liners work much better because the muffins peel right off. If you only have regular paper liners, give them a light spray of cooking oil before filling them.

More Recipes

• Keto Pumpkin Bread
• Keto Pumpkin Roll
• Keto Pumpkin Spice Latte Mousse
• Low Carb Pumpkin Cheesecake Bars
• Keto Pumpkin Pie Truffles

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

You can, but coconut flour absorbs a lot more moisture than almond flour, so you cannot swap them at a 1:1 ratio. You would typically need about one-third the amount of coconut flour, plus an extra egg or two to keep the batter from being too dry and crumbly.

That said, the texture will be a bit different – coconut flour muffins tend to be denser and more cake-like. If you want the closest result to the original recipe, almond flour is your best bet.