Keto Pumpkin Muffins with Almond Flour

Three pumpkin muffins in black wrappers are stacked on a wooden surface, topped with chopped nuts. A pinecone and a pumpkin are visible in the background.

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Keto Pumpkin Muffins with Almond Flour

For coffee shop vibes without the sugar crash, nothing beats these keto pumpkin muffins. Made with almond flour and whey protein, they are a fall treat that's hearty enough for breakfast. With a tender crumb and rich pumpkin flavor, it is a keto muffin you will turn to all season long.

Prep Time15

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: keto muffins, pumpkin

Servings:

Calories: 193.73kcal

Author: Wendy Polisi

Ingredients

Dry

210 grams blanched super-fine almond flour 1 ¾ cups + 2 tablespoons
2 tablespoons unflavored whey protein isolate
2 tablespoons coconut flour
2 tablespoons oat fiber optional; adds lightness
⅔ cup powdered monk fruit allulose blend
2 teaspoons baking powder aluminum-free
¼ teaspoon baking soda
¼ teaspoon xanthan gum
2½ teaspoons pumpkin pie spice
½ teaspoon sea salt

Wet

3 large eggs room temperature
1 cup pumpkin purée melted and slightly cooled
⅓ cup butter
2 tablespoons heavy cream
1 teaspoon molasses optional ingredient; omit for strict keto
2 teaspoons vanilla extract

Instructions

Preheat your oven to 375°F. Line a muffin tin.
In a medium bowl, whisk together the almond flour, whey protein, coconut flour, oat fiber, sweetener, baking powder, baking soda, xanthan gum, pumpkin pie spice, and sea salt.
In a large bowl, beat together the eggs, pumpkin puree, heavy cream, molasses (optional), and vanilla.
Add the dry ingredients to the wet ingredients and stir until just combined. Let the batter rest for 5 minutes.
Scoop into the prepared muffin pan. Wet a finger, then smooth each top. Sprinkle with nuts or keto chocolate chips if desired.
Bake for 6 minutes. Without opening the oven door, reduce the temperature to 350 °F. Bake for 14 to 18 minutes more, until a toothpick comes out clean and the tops spring back.
Cool in the pan for 15 minutes, then move to a rack to cool completely.

Notes

Storing and freezing

Store leftovers in an airtight container in the fridge for 5 days. I always put them in the microwave for 15 seconds to soften the crumb.

I usually freeze at least half of them right away. To do this, cool them, and then place them in a single layer in a freezer bag. They will keep for 3 months.

A frozen muffin thaws on the counter in about an hour, or twenty-five seconds in the microwave for the mornings you can't wait.

Nutrition