Light and full of flavor, these keto pumpkin 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.
If you are looking for more low-carb holiday recipes, don't miss my Sugar-Free Peppermint Bark, Keto Roasted Chicken, and Green Beans with Parmesan.
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Let's Talk Ingredients
Use super-fine Almond Flour for the best texture—coarse almond flour or almond meal will make the muffins dense. If your flour isn’t fine enough, pulse it in the food processor for a few seconds. For the sweetener, I like using a Monkfruit Allulose Blend. Swerve Confectioners is ok, but they don’t brown as well.
Oat Fiber keeps these muffins light and fluffy—it’s made from ground oat hulls and adds nice structure without carbs. Make sure your baking powder is gluten-free; I like brands that skip the corn-based fillers. Pumpkin pie spice gives that cozy fall flavor, but you can mix your own with cinnamon, nutmeg, ginger, and cloves, or just use cinnamon if that’s what you have.
Be sure to grab pure pumpkin purée, not pumpkin pie filling.
Tips & Tricks
- 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.
- 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.
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.
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.
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.
Rita says
Are there any good substitutes for oat fibre?