It’s that time of year where I’m eating pumpkin-everything, and these low carb pumpkin muffins are one of my FAVES!
Pillowy, sweet, and just the right amount of crumble, this is one of those low carb pumpkin recipes that’ll make your low carb Thanksgiving truly unforgettable.
Enjoy this low carb bread with coffee, as an after-dinner treat or a midday snack — in my opinion, anytime is a good time for pumpkin muffins and low carb pumpkin bread…
Are you ready to FALL in love?? Let’s start!
What I Love About This Low Carb Pumpkin Muffins Recipe
This low carb pumpkin muffin recipe is absolutely perfect for a quick fall snack:
- Ready in under 30 minutes! Less, if you don’t wait for them to cool before eating, ha!
- That sweet pumpkiny flavor we crave this time of year in a gluten-free, low carb baked goodie!
- Ingredients you probably already have, minus the pumpkin. But it’s time to stock up – fall is here!
Paleo Pumpkin Muffins Recipe Notes
These tasty pumpkin treats come together super fast and easily. Here are all the deets:
Ingredient Notes
Almond flour. These almond flour pumpkin muffins have the best textural results with fine ground almond flour — my favorite brands are Trader Joe’s and Bob’s Red Mill.
Coconut flour. this low carb flour is significantly drier than almond flour, which helps absorb the moisture from the pumpkin and gives, yielding the perfect texture!
Pumpkin puree. Be sure to grab pure pumpkin and not pumpkin pie mix, that has a lot of added sugar and other ingredients.
Sweetener. The secret to these tasty muffins is a plant-derived sweetener called erythritol — it’s 70% as sweet as sugar, BUT, when you use keto sweeteners such as Swerve or Lakanto it is just as sweet.
Tools To Make
All you need for this recipe are the classics:
- Bowl
- Whisk
- Muffin pan and liners
Storing Tips
Store this scrumptious low carb pumpkin muffins recipe in an airtight container, in the fridge.
I like to warm mine back up by popping them in the toaster oven, OR. by wrapping one in a slightly famp paper towle and tossing it into the microwave. Mmmmmm, just like they were freshly baked!
Can You Freeze Them?
You can absolutely freeze this crumbly and satisfying low carb pumpkin muffins recipe! Just wrap them in a freezer bag or airtight container and store until you’re ready to have a little bite!
Serving Recommendations
How you serve these muffins is up to you, and when you plan to eat them…
- One their own! For low carb desserts, snacks, etc.
- For breakfast with a cup of coffee, sugar free pumpkin spice latte and a few scrambled eggs
- For more substantial low carb snacks, I like to serve these with a couple of cheese sticks.
Recipe Variations
Looking for some variety in your low carb muffin adventures?? Check these out!
- Add some chocolate chips. Chocolate + pumpkin = perfection. I love Lily’s low carb chocolate chips.
- Add frosting and skip the streusel. Check out my low carb cream cheese frosting for a delicious option.
More Low Carb Pumpkin Recipes
Look for more pumpkin recipes to enjoy this season? Here are a few of my favorites:
Low Carb Pumpkin Muffins
Print Recipe Pin RecipeIngredients
Muffins:
- 4 Eggs
- 3/4 Cup Pumpkin Puree
- 1/4 Cup Unsalted Butter
- 2 Teaspoons Vanilla
- 2 Cup Almond Flour
- 1/2 Cup Coconut Flour
- 3/4 Cup Swerve or Lakanto (see sweetener notes below)
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Pumpkin Pie Spice
Crumb Topping:
- 3/4 Cup Walnuts coarsely chopped
- 1/2 Cup Swerve or Lakanto (see sweetener notes below) granular
- 1 Teaspoon Pumpkin Pie Spice
- 2 Tablespoons Unsalted Butter melted
Instructions
- Preheat oven to 425 F, and prepare a muffin pan with liners.
- Add topping ingredients to a small bowl and mix to combine. Set bowl aside.
- In a medium bowl combine eggs (4), pumpkin puree (3/4 cup), unsalted butter ( 1/4 cup), vanilla (2 teaspoons) and combine using an electric mixer.
- In a second bowl, add 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.
- Add dry ingredients to wet ingredients and combine.
- Pour batter into prepared muffin pan.
- Cook for 22-24 minutes, checking after 15 minutes to see that the streusel isn't burning. If burning, place foil over the top and continue to bake. Enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.Â
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Nutritional information is based on 1 muffin, if you make 12 muffins using this recipe. Erythritol adds 1 carb to each muffin, so each muffin has 5g net carbs:
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!