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Keto Pumpkin Muffins

Keto Pumpkin Muffins

Warm, spiced, and low in carbs, Keto Pumpkin Muffins are perfect for a cozy breakfast or snack on your keto journey. Moist, fluffy, and made with clean ingredients!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree (unsweetened)
  • 3 large eggs
  • 1½ cups almond flour
  • ½ cup granulated erythritol or monk fruit
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger (optional)
  • 1 tsp vanilla extract
  • ¼ cup melted butter or coconut oil
  • Pinch of salt
  • Optional: sugar-free chocolate chips, chopped pecans, or cream cheese swirl

Equipment

  • 1 Mixing bowls
  • 1 Whisk
  • 1 Measuring cups and spoons
  • 1 Silicone or paper muffin liners
  • 1 Muffin tin (12-count)
  • 1 Spatula
  • 1 Cooling rack

Method
 

  1. Preheat the Oven: Warning: stage your oven at 350°F/175°C. Fill a muffin tin with silicone or paper liners.
  2. Mix Wet Ingredients: In a big bowl, combine the pumpkin puree, eggs, melted butter (or oil) and vanilla extract, and beat until the mixture is smooth.
  3. Combine Dry Ingredients: In a separate bowl, stir together almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  4. Combine Both Mixtures: Gradually stir in dry ingredients. Stir until just combined. Do not overmix.
  5. Add Extras (Optional): Stir in sugar-free chocolate chips or chopped nuts, if using.
  6. Fill Muffin Cups: Spoon the batter equally into the muffin liners, about ¾ full.
  7. Bake: Bake for 18–22 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Let cool about 5-10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • Room-temperature eggs for a better texture.
  • Check to be sure your pumpkin puree is 100% pure without any added sugar.
  • Be careful not to over-mix the batter and end up with dense muffins.
  • To make these extra decadent, spoon a tablespoon of cream cheese into the middle of each muffin before baking.
  • Leftovers can be refrigerated in an airtight container for up to 5 days.