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Home » Keto Pumpkin Muffins

Keto Pumpkin Muffins

Published: Nov 16, 2020 by Wendy Polisi Modified: Jan 25, 2021 · 900 words. · About 5 minutes to read this article.

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I love pumpkin, but even I was blown away by these Keto Pumpkin Muffins. 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.

Close up photo of a Keto Pumpkin Muffin iced with cream cheese frosting and sprinkled with pecans.

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!

These Keto Pumpkin Muffins are my idea of fall perfection.

Make them once, and you will be hooked.

Contents hide
1 Tools Needed
2 Ingredients for Pumpkin Keto Muffins
3 Watch the Muffins Towards the End!
4 Storage
5 Freezing Keto Pumpkin Muffins
6 Variations
7 How to Make Keto Pumpkin Muffins
8 More Keto Holiday Recipes to Try
9 Subscribe and Get My Best Comfort Food Recipes!

Tools Needed

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  • Muffin Tin
  • Cupcake Liners (Could these be any cuter for the holidays?!)
  • Stand Mixer or Hand Mixer
  • Ice Cream Scoop
  • Wire Cooling Rack

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.
  • 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 pie spice. You can make your own by combining 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 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 Towards the End!

Make sure you keep an eye on your muffins towards the end of the cooking time. All ovens are different! The muffins are done when a toothpick inserted into the middle comes out clean.

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.

Variations

  • I haven't tried it, but I would imagine the recipe would work with psyllium husk powder. I am not a fan of the taste that psyllium husk adds, hence my preference for oat fiber.
  • Feel free to toss in 1/2 cup of chopped pecans. Just make sure to account for the additional carbs if you are tracking.
  • 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 1/3 cup.

How to Make Keto Pumpkin Muffins

First, start by preheating your oven and preparing your muffin tin with cupcake liners.

Flour, sweetener, oat fiber, baking powder, pumpkin pie spice, and salt in a large red bowl.

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.

Eggs, pumpkin puree, butter, heavy cream, and vanilla beaten together in the bowl of a stand mixer.

Add the dry ingredients to the stand mixer and beat until just combined.

Batter for keto pumpkin muffins in the bowl of a stand mixer.

Use an ice cream scoop to divide the batter onto the prepared pan. Bake for 20 to 25 minutes.

Muffin tin with keto pumpkin muffins ready to be baked.

Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.

Keto Pumpkin muffins cooling on a wire rack.

If desired, you can frost with Keto Cream Cheese Frosting.

Photo of a frosted Keto Pumpkin Muffin sitting on a wooden cutting board with other muffins surrounding.

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!

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    Close up square photo of a keto pumpkin muffin.
    Print Recipe

    Keto Pumpkin Muffins

    When you want the best flavors of fall, these Keto Pumpkin Muffins are always a hit!
    Prep Time15 mins
    Cook Time20 mins
    Cooling20 mins
    Total Time55 mins
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: Holidays
    Servings: 9
    Calories: 162.95kcal
    Author: Wendy Polisi
    As an Amazon Associate I earn from qualified sales.

    Equipment

    • Muffin Tin
    • Cupcake Liners
    • Stand Mixer or Hand Mixer
    • Wire Cooling Rack

    Ingredients

    • 1 cup almond flour
    • 1/2 cup Powdered Monkfruit Allulose Blend or Swerve confectioners
    • 3 tablespoons oat fiber
    • 1 tablespoon baking powder
    • 1 teaspoon pumpkin pie spice or cinnamon
    • 1/4 teaspoon sea salt
    • 4 large eggs
    • 1/2 cup pumpkin puree
    • 1/4 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.

    Nutrition

    Calories: 162.95kcal | Carbohydrates: 5.81g | Protein: 5.38g | Fat: 14.44g | Saturated Fat: 5.09g | Cholesterol: 90.87mg | Sodium: 140.69mg | Potassium: 189.69mg | Fiber: 2.78g | Sugar: 1.04g | Vitamin A: 2430.47IU | Vitamin C: 0.57mg | Calcium: 103.58mg | Iron: 1.15mg

    More Keto Baked Goods to Try

    • Lemon Blueberry Bread
    • Pumpkin Pie Mug Cake
    • Fathead Bagels
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    I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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