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Low Carb Pumpkin Muffins

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 255kcal



  • 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


  • 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!


  • 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. 
  • 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:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com