If you’re looking for a delicious and healthy treat, these Low Carb Keto Pumpkin Muffins are just what you need! Packed with flavor and perfect for anyone following a keto diet, these muffins are moist, satisfying, and incredibly easy to make. With just a few simple ingredients and straightforward steps, you’ll have delightful muffins that hit the spot anytime you crave something sweet.
Why You’ll Love This Recipe
- Quick & Easy: Prep and bake in under 30 minutes!
- Simple Ingredients: Uses pantry staples that are low in carbs.
- Perfect for Any Occasion: Great for breakfast, snacks, or parties.
- Crowd-Pleaser: Everyone will love the fall flavors.
- Unbelievably Delicious: Moist and full of pumpkin spice goodness.
These muffins stand out because they deliver rich pumpkin flavor without the guilt of added sugars. They make for a cozy treat that’s both satisfying and healthy!
Ingredients Needed
- For the Muffins:
- 1 cup almond flour
- 1/2 cup canned pumpkin puree
- 3 large eggs
- 1/4 cup erythritol (or other keto-friendly sweetener)
- 1/4 cup melted coconut oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
How to Make Low Carb Keto Pumpkin Muffins
Preheat the oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. This helps prevent sticking and makes clean up easier.
Mix dry ingredients: In a large bowl, combine the almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt. Stir everything together to mix well.
Whisk wet ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, and melted coconut oil until well combined. This ensures that the wet ingredients are evenly distributed.
Combine mixtures: Pour the wet ingredients into the bowl of dry ingredients. Gently stir until they are just combined. Be careful not to over-mix, as this can make the muffins tough.
Fill muffin tin: Spoon the batter into the muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise.
Bake: Place the muffin tin in the oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of a muffin, if it comes out clean, they’re ready!
Cool: Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This keeps them from becoming soggy.
How to Serve Low Carb Keto Pumpkin Muffins
These muffins taste great warm or at room temperature. Serve them as a delicious breakfast, snack, or dessert. Try pairing them with a dollop of whipped cream or a sprinkle of cinnamon for an extra treat!
How to Store Low Carb Keto Pumpkin Muffins
Store your muffins in an airtight container in a cool, dry place for up to 3 days. For longer storage, you can freeze them. To freeze, wrap them individually in plastic wrap and place them in a zip-top bag. They can be frozen for up to 2 months. To reheat, simply thaw at room temperature or microwave briefly.
Tips to Make Low Carb Keto Pumpkin Muffins
- Room Temperature Ingredients: Using room temperature eggs helps the batter mix better.
- Add Nuts or Seeds: For extra texture, consider adding walnuts or pumpkin seeds into the batter before baking.
- Spice it Up: Adjust the pumpkin pie spice to your preference for a more robust flavor.
Variation
- Chocolate Chip Muffins: Add sugar-free chocolate chips for a sweet surprise in every bite!
FAQs
Can I use almond meal instead of almond flour?
Yes, almond meal can be used, but the texture may be slightly coarser.
How do I make these muffins dairy-free?
Simply use a dairy-free fat like coconut oil or a plant-based butter substitute.
Is this recipe freezer-friendly?
Absolutely! You can freeze the muffins for up to 2 months. Just be sure to wrap them well!
Conclusion
These Low Carb Keto Pumpkin Muffins are a must-try for anyone wanting a tasty treat that fits a low-carb lifestyle. They are quick to make and will delight your taste buds with their rich pumpkin flavor. If you try this recipe, please leave a comment or a star rating below. Don’t forget to share your pumpkin muffin variations on social media, and let us know: what creative twists did you add?
Print
Low Carb Keto Pumpkin Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Moist, fluffy, and full of pumpkin spice flavor, these Low Carb Keto Pumpkin Muffins are a cozy treat perfect for breakfast or snacks. With simple ingredients and only 3g net carbs each, they’re a healthy fall favorite you’ll crave all year long.
Ingredients
1 cup almond flour
1/2 cup canned pumpkin puree
3 large eggs
1/4 cup erythritol (or other keto-friendly sweetener)
1/4 cup melted coconut oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a separate bowl, whisk pumpkin puree, eggs, and melted coconut oil until smooth.
4. Add wet ingredients to dry and stir gently until just combined.
5. Spoon batter into muffin cups, filling each about two-thirds full.
6. Bake for 20–25 minutes until a toothpick inserted comes out clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Use room temperature eggs for better mixing.
Add chopped walnuts or pumpkin seeds for crunch.
Sprinkle with extra cinnamon or serve with whipped cream for a festive touch.
Freeze in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 1g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 47mg