These pumpkin keto muffins taste amazing, while keeping it low carb! One of the best Keto muffin recipes I’ve made so far.
Light and full of flavor, these low carb muffins deliver the best flavors of fall. Enjoy them as a nutritious breakfast or snack, or top with Keto Cream Cheese Frosting and call it dessert. Either way, this is one you will turn to again and again. Gluten free and low carb!
Pumpkin season is here! Who else is excited?
If I had to pick the best things about fall and the holidays, all things pumpkin would be among them.
I spend all year looking forward to pumpkin everything! From my favorite keto pumpkin smoothie to keto pumpkin soup, there are so many great low carb ways to get your pumpkin fix in.
These Keto Pumpkin Muffins are my idea of fall perfection.
Make them once, and you will be hooked on this delicious treat.
As an amazon associate, I earn from qualified sales.
Ingredients for Pumpkin Keto Muffins
- Almond Flour: Make sure you use super-fine almond flour and not coarsely ground. If you have almond flour that is not finely ground, you can give it a whirl in your food processor. I do not recommend using almond meal.
- Sweetener: I am a big fan of this Monkfruit Allulose Blend, but Swerve Confectioners works well too. You could also use monk fruit, but I haven’t tested it this way.
- Oat Fiber: Oat fiber is made by grinding the leftover hulls that have been separated from oat groats. It is an insoluble fiber that is great at adding both texture and fiber to keto baked goods. It makes these muffins lighter than they would be otherwise.
- Baking Powder: Make sure you choose a gluten-free brand. This is my go-to brand because it doesn't contain corn.
- Pumpkin Pie Spice: For the full pumpkin experience, you will want to use pumpkin spice. You can make your own by combining 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. If you prefer, you can simply use cinnamon.
- Sea Salt: I use finely ground sea salt.
- Eggs: Use large eggs that are free-range and organic if possible.
- Pumpkin Puree: You want plain pumpkin puree, not pumpkin pie filling.
- Butter: I prefer grass-fed
- Heavy Cream: If you are low carb and not keto, you can use half and half if you like.
- Vanilla Extract: Use the best quality you can. It will make a significant impact on the final taste.
Watch the Muffins Toward the End!
Make sure you keep an eye on your low-carb pumpkin muffins towards the end of the cooking time. All ovens are different!
This low-carb pumpkin muffins recipe is done when a toothpick inserted into the middle comes out clean.
More Tips and Tricks for this Keto Pumpkin Muffin Recipe
- Almond flour muffins do not rise quite as much as traditional muffins, so you will want to make sure the muffin cups are pretty full for the prettiest muffins.
- Your batter is going to be a bit thicker than traditional or even gluten-free pumpkin muffins. This is to be expected and is not a cause for concern.
Storage
Keep these at room temperature for up to two days. You can keep them in the refrigerator for about a week.
Freezing Keto Pumpkin Muffins
Freeze muffins tightly wrapped for up to three months.
To serve, thaw them in the refrigerator overnight. I like to melt butter over them in the oven, but that is entirely up to you.
Variations
- I haven't tried it, but I would imagine the recipe would work with psyllium husk powder instead of oat fiber. I am not a fan of the taste that psyllium husk adds, hence my preference for oat fiber.
- Feel free to toss in ½ cup of chopped pecans. Just make sure to account for the additional carbs if you are tracking. (Walnuts are also an option, but keep in mind that they are higher in carbs than pecans.)
- Pumpkin seeds make a great topping if you aren’t making keto pumpkin muffins with cream cheese frosting.
- You can use ghee or coconut oil in place of the butter.
- Chocolate chips are another great add in if you are craving chocolate. I would recommend adding about ⅓ cup of sugar free chocolate chips. My go-to brand is Lily's.
Tools Needed to Make Almond Flour Pumpkin Muffins
- Muffin Pan
- Paper Liners(Could these be any cuter for the holidays?!)
- Stand Mixer or Hand Mixer and Mixing Bowls
- Ice Cream Scoop
- Wire Cooling Rack
How to Make Keto Pumpkin Muffins
First, start by preheating your oven and preparing your muffin tin with cupcake liners.
Next, combine the flour, sweetener, oat fiber, baking powder, pumpkin pie spice, and salt in a large bowl.
In the bowl of a stand mixer (or with a hand mixer), beat together the eggs, pumpkin puree, butter, heavy cream, and vanilla.
Add the dry ingredients to the stand mixer and beat until just combined.
Use an ice cream scoop to divide the batter onto the prepared pan. Bake for 20 to 25 minutes.
Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
If desired, you can frost withIf desired, you can frost keto pumpkin muffins with almond flour with Cream Cheese Frosting.
More Keto Holiday Recipes to Try
- Sugar-Free Peppermint Bark is easy to make and loved by both kids and adults. You may want to make a double batch - it is just that good.
- Keto Roasted Chicken is a delicious main that never fails to delight!
- When you need a side that really wows your family and friends, these Green Beans with Parmesan are perfection.
- Keto Pumpkin Creme Brulee is the perfect way to wow your friends and family!
Keto Pumpkin Muffins
Equipment
- Muffin Tin
- Cupcake Liners
- Stand Mixer or Hand Mixer
- Wire Cooling Rack
Ingredients
- 1 cup almond flour
- ½ cup Powdered Monkfruit Allulose Blend or Swerve confectioners
- 3 tablespoons oat fiber
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice or cinnamon
- ¼ teaspoon sea salt
- 4 large eggs
- ½ cup pumpkin puree
- ¼ cup butter softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325° F. Line a muffin tin with 9 cupcake liners.
- In a large bowl, combine the almond flour, sweetener, oat fiber, baking powder, pumpkin pie spice, and salt.
- In the bowl of a stand mixer, beat together the eggs, pumpkin puree, butter, heavy cream, and vanilla.
- Add the dry ingredients to the wet ingredients and beat until just combined.
- Use an ice cream scoop to divide the batter into the prepared pan.
- Bake for 20 to 25 minutes, until the top is set.
- Let cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
Leave a Reply