Just because you're on a keto diet doesn't mean you can't have a treat every now and then! That's why you need these delicious keto pumpkin muffins. Bursting with pumpkin goodness and perfectly spiced, these muffins offer a guilt-free way to satisfy your autumn cravings.
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❤️ Why you'll love it
As one of my favorite pumpkin recipes, these keto pumpkin muffins are flavorful, fluffy, and will leave you wanting more. Best of all, they capture the essence of pumpkin spice season without compromising your commitment to a low-carb lifestyle.
Made with basic grocery store ingredients and a standard muffin pan, these low carb pumpkin muffins are perfect for breakfast, dessert, or a mid-day snack. Pack them in your kids' lunches, make them for a family breakfast, or bring them to your next family get-together!
🧾 Ingredients Used
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- Flours: Almond flour and coconut flour combine to create the best low carb base for this keto pumpkin muffin recipe.
- Sweetener: I add monk fruit, a natural, low-carb sweetener without the added sugar. Monk fruit enhances the overall sweetness of the muffins without causing a spike in blood sugar.
- Pumpkin Puree: The star ingredient, canned pumpkin puree, adds a rich, earthy flavor and moistness to the muffins.
- Spices: Pumpkin pie spice adds a classic blend of warm spices like cinnamon, nutmeg, and cloves that enhances the autumnal flavor profile, while salt balances all the flavors.
- Seeds: Pumpkin seeds and ground flaxseed add crunch, texture, and fiber to these muffins.
- Baking Powder: Acts as a leavening agent, ensuring the muffins rise and achieve a light and fluffy texture.
- Eggs: Large eggs serve as a binding agent and contribute to the structure and richness of the muffins.
- Heavy Cream: Adds moisture and a creamy texture to the batter, ensuring the muffins are tender and decadent.
- Melted Butter: Introduces a rich and buttery flavor to the muffins, enhancing their overall deliciousness.
- Vanilla Extract: Rounds out the flavors, providing a sweet and aromatic flavor to the muffins.
🔪 How To Make This Recipe
- Preheat the oven to 350 F. Line a 12-count muffin tin with cupcake liners or paper liners and set aside. You can spray the muffin liners with coconut oil or avocado oil so that the muffins are less likely to stick.
- In a large mixing bowl, whisk together the dry ingredients: the almond flour, coconut flour, ground flaxseed, granulated sweetener, pumpkin pie spice, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the pumpkin puree, eggs, heavy cream, melted butter, and vanilla until smooth with an electric mixer.
- Pour the wet ingredients into the almond flour mixture in the large bowl, then gently mix until no dry streaks remain.
- Divide the muffin batter evenly between the prepared muffin cups, then sprinkle each with a pinch of pumpkin seeds. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean
- Allow the muffins to cool for 10 minutes before removing them from the muffin tins. Transfer them to a cooling rack to cool completely to room temperature.
🥫 Storing and Reheating
Store any leftover keto pumpkin muffins in an airtight container in the refrigerator or in the pantry for up to a week. To reheat, warm them in the microwave or oven for a few seconds until they're just as delicious as when freshly baked. Be sure to keep a few paper towels in the container with the muffins to absorb excess moisture.
You can also make these keto muffins ahead and freeze them! Once again, be sure to keep a paper towel in the container or freezer bag to prevent extra moisture. Simply allow them to thaw completely before eating - a few seconds in the microwave will help them to taste more fresh.
💭 Tips and Variations
- Add nuts: For extra texture and flavor, fold in chopped nuts like pecans or walnuts into the batter.
- Make a cream cheese filling: Incorporate a cream cheese swirl by adding a dollop of sweetened cream cheese to the center of each muffin before baking for keto pumpkin cream cheese muffins.
- Sprinkle with cinnamon: Dust the tops with a bit of cinnamon for an extra burst of spice.
- Top with sugar-free frosting: You can buy sugar-free frosting at the grocery store, or make your own with butter and powdered sweetener.
- Chocolate chip pumpkin muffins: Mix in sugar-free chocolate chips to the batter for delicious chocolate chip pumpkin muffins.
- Make a cream cheese frosting: Beat cream cheese and powdered sweetener together for a yummy frosting. This is an easy way to turn these muffins into cupcakes!
- Use a mini muffin tin for pumpkin mini muffins.
- Use fresh baking powder: Many bakers don't realize that their baking powder has expired, which can cause the muffins to not rise properly. Using fresh baking powder will ensure the best results.
- Portion the muffin batter with a scoop.
- Use a light-colored, shiny muffin pan for best results.
- Stick a toothpick in the center of the muffin to check if it is done towards the end of baking.
🍽️ What can I eat this recipe with?
While these muffins are fantastic on their own, pour yourself a warm drink for the perfect autumn or winter snack. You can pair these healthy pumpkin muffins with a hot cup of black coffee or a cozy mug of herbal tea. They also work well with a glass of milk, almond milk, or Keto Iced Coffee.
These paleo pumpkin muffins also make a satisfying dessert alongside a dollop of whipped cream or cream cheese frosting. If you have some keto vanilla ice cream, even better!
👩🍳 Frequently asked questions
Yes, these keto pumpkin muffins freeze well. Place them in a freezer-safe bag or container, and when you're ready to enjoy, thaw them in the refrigerator or microwave.
Absolutely! Feel free to substitute monk fruit sweetener with your preferred low-carb sweetener, adjusting the quantity to taste.
📚 Related Recipes
Check out these other delicious dessert recipes!
📖 Recipe
Keto Pumpkin Muffins
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup ground flaxseed
- ⅔ cup granulated sweetener of choice I used monkfruit
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup pumpkin puree
- 4 large eggs room temperature
- ½ cup heavy cream room temperature
- ½ cup melted butter
- 1 teaspoon vanilla
- ¼ cup pumpkin seeds optional
Instructions
- Preheat the oven to 350 F.
- Line a 12-count muffin tin with cupcake liners or paper liners and set aside. Spray the muffin liners with coconut oil or avocado oil so that the muffins are less likely to stick.
- In a large mixing bowl, whisk together the dry ingredients: the almond flour, coconut flour, ground flaxseed, granulated sweetener, pumpkin pie spice, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the pumpkin puree, eggs, heavy cream, melted butter, and vanilla until smooth with an electric mixer.
- Pour the wet ingredients into the almond flour mixture in the large bowl, then gently mix until no dry streaks remain.
- Divide the muffin batter evenly between the prepared muffin cups, then sprinkle each with a pinch of pumpkin seeds.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes before removing them from the muffin tins.
- Transfer them to a cooling rack to cool completely to room temperature.
Notes
- Use fresh baking powder: Many bakers don't realize that their baking powder has expired, which can cause the muffins to not rise properly. Using fresh baking powder will ensure the best results.
- Stick a toothpick in the center of the muffin to check if it is done towards the end of baking.
- Add nuts: For extra texture and flavor, fold in chopped nuts like pecans or walnuts into the batter.
- Make a cream cheese filling: Incorporate a cream cheese swirl by adding a dollop of sweetened cream cheese to the center of each muffin before baking for keto pumpkin cream cheese muffins.
- Sprinkle with cinnamon: Dust the tops with a bit of cinnamon for an extra burst of spice.
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