These spiced, aromatic keto pumpkin muffins are petite, portable, and absolutely perfect as a snack or on-the-go breakfast.
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.
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 MuffinsPrint Recipe Pin Recipe
- 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
- 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.
Fans Also Made These Low Carb Recipes:
- 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: