These keto pumpkin muffins are soft, moist, and full of warm pumpkin spice, with a tender crumb from almond flour and coconut flour. They’re gluten-free, made without added sugar, and have just 3g net carbs per muffin.
Pumpkin season is one of my favorite times to bake, and these muffins are such an easy way to use pumpkin puree. They have plenty of cozy fall flavor without being overly sweet.
If you’re in full pumpkin mode too, take a look at my favorite keto pumpkin recipes. I also love pairing these muffins with a warm pumpkin spice latte.
And if you have pumpkin puree left over, use it for my creamy pumpkin soup for an easy savory option.
Why You’ll Love These Keto Pumpkin Muffins
- They’re soft, moist, and packed with pumpkin spice.
- One batch makes 12 muffins.
- Almond flour and coconut flour create a tender crumb without regular flour.
- They’re grain-free, gluten-free, and made without added sugar.
- They freeze well for up to 2 months.
- You can easily customize them with chocolate chips, pecans, or walnuts.
Ingredients for Keto Pumpkin Muffins
You only need a handful of simple ingredients to make these low carb pumpkin muffins.
- Almond Flour & Coconut Flour: It’s mandatory to use a blend of these two keto flours to get the best texture. I tried making keto pumpkin muffins with coconut or almond flour alone, but I found them too dense and heavy. So, a mixture of these two creates the best texture without having to add tons of eggs.
- Pumpkin Puree: use pumpkin puree, not pumpkin pie filling. Make sure to read the ingredients list to avoid any added sugars that may come with canned pumpkin. Alternatively, you can make homemade pumpkin puree and use it to make delicious sugar free pumpkin muffins.
- Pumpkin Spice: I usually make a big batch of pumpkin spice to have on hand and sprinkle it on about every meal I have. To replace pumpkin spice, just use cinnamon, nutmeg, ginger powder, and allspice. Super flavorful.
- Butter: This key ingredient adds that buttery flavor and makes these muffins moist and delicious. You can substitute the butter with coconut oil and make these muffins paleo-friendly.
- Eggs: Use 4 large eggs. Room-temperature eggs blend more easily into the batter.
- Sweetener: I used ½ cup granulated Erythritol, but you can use more depending on your taste. Monk fruit is also a suitable sweetener for these low carb pumpkin muffins.
- Almond Milk: The batter should be thick. If it seems excessively thick, add 2–3 tablespoons unsweetened almond milk as needed.
- Vanilla Extract: One teaspoon of vanilla extract rounds out the pumpkin and spice flavors.
- Baking Powder: You’ll need 1 tablespoon baking powder to help the muffins rise.
- Salt: A small pinch of salt balances the sweetness and brings out the warm pumpkin-spice flavor.
How Do You Make Keto Pumpkin Muffins?
These low carb pumpkin muffins take about 10 minutes to prepare before they go into the oven.
- Preheat the oven. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper or silicone muffin liners.
- Cream the butter and sweetener. Add the softened butter and granulated sweetener to a large bowl. Beat with an electric mixer on medium speed until light and fluffy.
- Add the wet ingredients. Add the eggs, pumpkin puree, and vanilla extract. Mix for about 1 minute, or until well combined.
- Combine the dry ingredients. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin spice, and salt.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. The batter should be fairly thick. If it seems excessively thick, add 2–3 tablespoons of unsweetened almond milk.
- Fill the muffin pan. Using a large ice cream scoop or spoon, divide the batter evenly among the 12 muffin cups.
- Bake. Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Keto Pumpkin Muffins
Use room-temperature ingredients. Room-temperature eggs combine more easily with the softened butter and help create a smoother batter.
Don’t overmix. Once you add the flour mixture, stir only until everything is combined.
Don’t worry about a thick batter. Coconut flour is very absorbent, so this batter will be thicker than a traditional muffin batter.
Add chocolate. Sugar-free chocolate chips or chopped chocolate are especially good with pumpkin spice.
Add some crunch. Try chopped pecans or walnuts for extra texture.
How to Store Keto Pumpkin Muffins
Let the muffins cool completely before placing them in an airtight container.
For longer storage, transfer them to a freezer-safe bag or container and freeze for up to 2 months. Thaw before serving.
Keto Pumpkin Muffins FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use plain pumpkin puree for this recipe. Pumpkin pie filling contains additional ingredients and is not interchangeable with 100% pumpkin puree.
Can I make these muffins with only almond flour or coconut flour?
I don’t recommend it. I’ve tested the muffins with the flours separately and found the texture much denser. The combination of almond flour and coconut flour gives these muffins a better balance of moisture and structure.
Can I make keto pumpkin muffins without butter?
Yes. Coconut oil can be used in place of the butter if you need a dairy-free option.
Other Pumpkin Recipes You’ll Love
- Keto Pumpkin Mousse
- Keto Pumpkin Pie
- Keto Pumpkin Spice Latte
- Keto Pumpkin Cheesecake Cupcakes
- Keto Pumpkin Cheesecake Bars
For another fall baking recipe made with pumpkin, almond flour, and coconut flour, try my keto pumpkin snickerdoodle cookies.
Super Easy Keto Pumpkin Muffins
Description
Ingredients
- 1 ½ cup almond flour
- 4 tbsp coconut flour
- ½ cup unsalted butter softened
- ½ cup granulated sweetener
- 4 eggs large
- 2-3 tbsp almond milk unsweetened
- ¾ cup pumpkin puree
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1 tbsp pumpkin spice
- a pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper or silicone muffin liners.
- In a large bowl, beat the softened butter and sweetener with an electric mixer on medium speed until light and fluffy.
- Add the eggs, pumpkin puree, and vanilla extract. Mix for about 1 minute, or until combined.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin spice, and salt.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. If the batter seems excessively thick, add 2–3 tablespoons unsweetened almond milk.
- Using a large ice cream scoop or spoon, divide the batter evenly among the 12 muffin cups.
- Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Thank you so much for these soo good! Nice and fluffy! 2 wks on keto i needed these in my life!
Just made a batch and they turned out great. Made 12 good sized muffins. Not too sweet but would be good with a glaze or cream cheese icing. Tasted great warmed up with some butter!
Granddaughter Approved! She says I have to make them for Christmas. I followed the recipe except I substituted coconut oil for the butter. My husband won’t eat anything with a buttery taste. It’s really hard to slip it past him. I used a small cookie scoop and mini muffin pan. Made over 48 mini muffins. Added 3 Lily’s chocolate chips to some for my grandkids. Great recipe. Thanks
The photo looks like there is a glaze (or icing) on top of the muffins. What is the recipe for that?
These are pretty good made everyone liked them but waiting for them to cool off completely so they maybe won’t fall apart but taste good anyway
So delicious! I’m deathly afraid of baking but managed to make these and it turned out perfect. Will try with coconut oil next time, as someone else suggested. Topped it with your cream cheese frosting. Will make again.