These spiced, aromatic keto pumpkin muffins are petite, portable, and absolutely perfect as a snack or on-the-go breakfast.
Looking for other keto desserts you won’t feel guilty having for breakfast? Try these keto cinnamon rolls, keto blueberry muffins, or keto banana muffins.
Keto Pumpkin Muffins Video Tutorial
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Muffins are Unicorns.
Let’s talk about muffins. No, not that they’re easy to make and even easier to eat. Not that they’re sweet and fluffy. Not that they freeze well. Not that they’re versatile. Let’s talk about what they are…
A breakfast? A dessert? A snack? Or, are they the unicorn of baked goods that should be eaten all day, every day? Ahhh yes. That’s exactly what they are.
And here’s why: Have you ever felt guilty after eating a muffin? Me neither. Which makes them breakfast-worthy (in my book). Is a muffin as sweet as a cupcake? Thought so! Bam, dessert. Is there anything more portable and convenient than a muffin? Nope. Snack time baby.
Plus, these keto pumpkin muffins are full of all the festive and delicious flavors this season has to offer, so you can satiate your cozy cravings with one quick, easy, and totally low carb treat. Hope you enjoy these low carb pumpkin muffins as much as we do 🧡🎃 – Linds x
Important Ingredient Notes
Not much to it! Just a bit of pumpkin and a few staple keto dessert ingredients. Here’s what to grab:
- The flour – although almond flour is my preferred keto flour, we’ll want to add a bit of coconut flour as well to help absorb the added moisture from the pumpkin puree. Without it (trust me, I’ve tried!) these keto pumpkin pie muffins won’t hold together.
- The sweetener – Erythritol or allulose are the 2 best keto sweeteners for the job. This recipe was measured using Swerve or Lakanto — both are equally as sweet as regular sugar. If you’re using a different brand, read the label before measuring, as they’re often 70% as sweet.
- The pumpkin – Be sure to grab pure pumpkin and not pumpkin pie mix, which is full of added sugar.
- The spices – I use pumpkin pie spice for these low carb pumpkin muffins, which is a combo of cinnamon, nutmeg, ginger, allspice, and cloves. You can grab a jar from the store, or make your own.
- The crumb topping – Walnuts (or chopped keto nuts of choice), sweetener, butter, and spice.
- Everything else – eggs, butter, vanilla, baking powder, salt
How to Make Keto Pumpkin Muffins:
- Make streusel topping in a small bowl and set aside.
- Combine dry ingredients in a medium bowl.
- In a large bowl combine wet ingredients.
- Add the dry ingredients to the wet ingredients and combine them with an electric mixer.
- Evenly divide into a muffin tin pan lined with liners.
- Sprinkle crumble topping on top.
- Cook for 22 minutes, until a toothpick inserted in the center comes out clean.
Do They Freeze?!
Yes! These gluten free pumpkin muffins freeze oh-so-well. Simply toss them in a large baggie and remove as much air as possible before placing them in the freezer. Reheat in the microwave for keto breakfast, lunch, and snacks, really whenever you get a pumpkin muffin craving.
Recipe Variations
Make your low carb pumpkin muffins however you fancy with these swaps, upgrades, and variations:
- Keto pumpkin muffins with chocolate chips, anyone?! Just toss a handful of your favorite keto chocolate into the batter before baking.
- How about keto pumpkin muffins with cream cheese frosting? Simply skip the streusel, and whip up a batch of the keto cream cheese frosting instead. Frost once the muffins have cooled to room temp, and enjoy.
- Make keto pumpkin bread instead of muffins, by pouring the batter into an 8″ bread pan lined with parchment. Bake your keto bread for 50 minutes.
More Low Carb Bread Recipes
Low Carb Keto Pumpkin Muffins
Print Recipe Pin RecipeIngredients
Muffins:
- 4 Eggs
- 3/4 Cup Pumpkin Puree
- 1/4 Cup Unsalted Butter softened
- 2 Teaspoons Vanilla
- 2 Cup Almond Flour (note 1)
- 1/2 Cup Coconut Flour
- 3/4 Cup Granular Swerve or Lakanto (note 2)
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Pumpkin Pie Spice
Streusel Topping:
- 1/2 Cup Walnuts coarsely chopped
- 3 Tablespoons Granular Swerve or Lakanto (note 2)
- 3/4 Teaspoon Pumpkin Pie Spice
- 1 1/2 Tablespoons Unsalted Butter melted
Instructions
- Prep. Preheat oven to 375 F, and prepare a muffin pan with liners.
- Topping. Add topping ingredients to a small bowl and mix to combine. Set bowl aside.
- Dry ingredients. In a medium bowl, combine the almond flour (2 cups), coconut flour (1/2 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt ( 1/2 teaspoon), pumpkin pie spice (2 teaspoons), and stir to combine.
- Wet ingredients. In a large bowl combine eggs (4), pumpkin puree (3/4 cup), unsalted butter ( 1/4 cup), vanilla (2 teaspoons), and combine using an electric mixer. Add dry ingredients to wet ingredients and combine.
- Assemble + bake. Pour batter into the prepared muffin pan, and use your fingers to smooth out the top of each muffin. Divide the crumble topping over the muffins, and press lightly to adhere. Cook for 22 minutes. Check, and if the tops of your muffins are browning, add foil. Cook for an additional 3-5 minutes, or until a toothpick inserted in the center comes out clean.
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Lindsey's Tips
- Fine-grain almond flour, such as Bob's Red Mill, Trader Joe's, or Costco brands are best here, as they will give you the most "flour-like" texture.
- These keto pumpkin muffins were tested using Lakanto or Swerve. If using a different brand of erythritol, know that they're typically 70% as sweet as these brands listed.
- Nutritional information is based on 1 muffin, if you make 8 muffins using this recipe:
A great recipe. I made 13 ice cream sized muffins and baked them for 17 minutes. My nuts were too browned, so I covered with foil after 12 minutes. Next time I will chop the nuts finer or top them half way through baking. I used Lakanto Monkfruit granular and reduced it to 1 /2 cup in the batter and to 1/4 cup in the topping. They were perfect, light texture and delicious taste. Thank you.
So glad to hear you enjoyed Shirley! Great Idea with the nuts 🙂
OMG its so delicious!!! Definitely keeping this recipe!
Yahoo! I’m so glad you enjoyed Gab!?
Is there a substitute for coconut flour? My husband is anaphylaxis to cocunut
Hi Lisa! You can try whey protein isolate (unflavored/unsweetened) — basically, you need something to absorb the excess moisture of the pumpkin, and almond flour is not absorbent. I haven’t tested this, but think it would work well here. If you give it a try, let me know how it goes! Enjoy!
Would egg white protein work as well then? I have both, but thought I’d ask. I’ve used egg white protein before with good results, but never thought about whether or not it would be more or less absorbant than the whey. Made a different recipe for these with similar ingredients, but hated the coconut flavor and wouldn’t make them with it again.
Thanks!
Hi Morgana! I’ve never tried egg white protein powder as a coconut flour sub, but would love to hear how it works for you! TBH, I hate the taste/texture of most coconut flour baked goods, but can’t even tell it’s in this recipe! Either way, I hope you enjoy and LMK how it goes!
Can’t have pumpkin muffins without streusel topping. Love that it’s low carb, too!
Can’t agree with you more, Erik!
So yummy! These muffins are awesome! I am loving that topping… a LOT!
SO glad you loved it, Patricia!
These pumpkin muffins are amazing! I love the streusel topping
Can’t agree with you more! SO glad you loved it, Vikki!
These Low Carb Keto Pumpkin Muffins look outstanding!!
Can’t agree with you more, Erin!
These are so delicious! I can’t believe they’re low carb.
Can’t agree with you more, Amanda! 😄
Wow these look so delicious! I love the combo of these flavors!!!
Can’t agree with you more!
Oh WOW! These are amazing! We loved every bite!
Yay! SO glad you like them, Katerina!
These Pumpkin Muffins did not last long at our house! Everyone loved them SO much! YUM!
SO glad to hear that, Beti! Happy that you all loved it! 🥰
These are amazing! The streusel is to die for.
Can’t agree with you more!
Hey Lindsey
I want to make mini muffins how would I change the net carbs ? Can’t wait to give these a try !!!
Hey Melissa! Depends on how many mini muffins the recipe makes. I would multiple the net carb count by 8, then divide that number by the number of mini muffins you can make using this batter. Hope you enjoy, and let me know how it goes!