Keto Pumpkin Muffins

Keto Pumpkin Muffins (Low Carb, Gluten Free)

These keto pumpkin muffins are super easy to make with only a few ingredients. Keto friendly and low carb they are sweetened with stevia. Great for a snack or a side with a healthy breakfast.

Keto Pumpkin Muffins

You may not have noticed but I love pumpkin recipes. I don’t personally think pumpkin is exclusive to fall season. Being you can make you own at home you can have it year round.

My pumpkin mug cake is great but baking will always trump keto mug cakes. A mix of almond flour and coconut flour making this texture close to the real thing.

Using pumpkin puree

So, in this particular recipe I skipped the pumpkin puree. This was on purpose to protect texture.

Almond and coconut flour does make a texture similar to regular flour. Yet, when adding in things such as a puree it can throw the consistency off. Not to mention no sugar desserts lack the caramelization sugar brings.

Here I simply used pumpkin spice and rest assured it did the trick needed. I had to sit them down before I ate every keto muffin I took a picture of.

Keto Pumpkin Muffins

How to make keto pumpkin muffins:

It’s quick and easy simply no need to crack open a can of pumpkin puree. Grab some pumpkin spice and be on your way.

Trust me these keto pumpkin muffins will have all the traditional flavors.

Melt four tablespoons of butter. After butter is melted then cooled add your eggs and liquid stevia. That will do for your wet ingredients.

For the dry, mix almond flour, coconut flour, salt, your granulated sweetener of choice, baking powder and pumpkin spice.

Combine dry and wet ingredients and place in cupcake liners. Silicone cupcake liners are God sent, everything simply slides right out. Zero sticking making the perfect keto pumpkin muffins each time.

Keto Pumpkin Muffins

Tips for keto pumpkin muffins:

  • Room temperature eggs, cold eggs can effect how much your baked good will rise. Using room temperature eggs your keto muffins will rise properly.
  • Walnuts and pumpkin spice go great together not to mention pecans.
  • Allow almond flour recipes to cool. I do like them warm it seems they are more moist. But, never fresh out the oven.
  • Subbing ingredients, the only thing that can be changed is your granulated sweeteners. Even doing that can produce different textures due to how they all bake. You are welcome to leave out liquid stevia for less sweetness. Leaving out just the stevia won’t change much if anything.

Macros

per muffin, recipe makes 7


Keto Pumpkin Muffins

Keto Pumpkin Muffins (Low Carb, Gluten Free)

These keto pumpkin muffins are super easy to make with only a few ingredients. Keto friendly and low carb they are sweetened with stevia. Great for a snack or a side with a healthy breakfast.
5 from 2 votes
Servings 7 muffins

Ingredients
 

  • 4 tablespoon Unsalted Butter
  • 1/4 teaspoon Liquid stevia
  • 2 large Eggs
  • 1 cup blanched almond flour
  • 1 tablespoons Coconut flour
  • 1/8 teaspoon Salt
  • 3 tablespoon granulated sweetener
  • 1 teaspoon Baking Powder
  • 1 tablespoon pumpkin spice

Instructions
 

  • Preheat oven to 300 degrees F
  • Melt butter then to cooled butter add liquid stevia and 2 eggs
  • for dry combine almond flour, coconut flour, salt, granulated sweetener, baking powder and pumpkin spice
  • Place in cupcake liners and bake in preheated oven for 15-20 minutes checking in around 12 minutes. Check for doneness with toothpick
  • Allow to cool a bit then serve. You can eat warm but not hot fresh out the oven the almond flour has to sit a bit

Notes

Tips for keto pumpkin muffins:
  • Room temperature eggs, cold eggs can effect how much your baked good will rise. Using room temperature eggs your keto muffins will rise properly.
  • Walnuts and pumpkin spice go great together not to mention pecans.
  • Allow almond flour recipes to cool. I do like them warm it seems they are more moist. But, never fresh out the oven.
  • Subbing ingredients, the only thing that can be changed is your granulated sweeteners. Even doing that can produce different textures due to how they all bake. You are welcome to leave out liquid stevia for less sweetness. Leaving out just the stevia won't change much if anything.
Tried this recipe?Leave a rating and comment, thank you

9 thoughts on “Keto Pumpkin Muffins (Low Carb, Gluten Free)”

  1. These turned out really good! I ended up doubling the recipe and made 12 muffins. I realized I was out of pumpkin pie spice (boo!) and ended up taking a chance by using allspice instead. They were delicious. I added a handful of crushed up walnuts to the batter as well. Due to doubling the recipe, it took about 25 minutes for the muffins to cook through. Thanks for sharing, looking forward to making these again using pumpkin pie spice!

  2. These are amazing, I always find reviews so helpful with these types of recipes, these muffins are delicious and so easy to make, I added some vanilla to the recipe. The only thing I can say is to definitely double the recipe I ate them way too fast.

  3. Your recipe ingredients state 4 Tbs of unsalted butter, but in the comments above the recipe, it says melt a whole stick of butter (8 Tbs). Which measurement is correct?

  4. 5 stars
    These were really good! I ended up using pecan flour instead of almond, since that’s what I had on hand, but it was still very tasty! Thanks for the recipe!

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