These keto pumpkin muffins are a total fall vibe. They're super soft, moist, and are filled with pumpkin spice and everything nice. And these healthy gluten free pumpkin muffins have a perfectly sweet flavor, but are completely sugar free, and have just over 2 NET CARBS each!
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THE BEST KETO PUMPKIN MUFFINS
Out of all the keto pumpkin recipes you can make, this might be the best one. Not only are these pumpkin muffins incredibly delicious, but they're low carb and gluten free muffins as well.
Plus, they're incredibly simple and easy to make too. And, I don't know about you, but those are some of my favorite kinds of recipes.
Also, I've got a feeling that after you try these low carb pumpkin muffins, you'll want to eat them all day long - at least, that's what I end up doing when I make them. In the morning, they pair perfectly with this Keto Pumpkin Spice Latte for one of my favorite keto breakfast recipes.
But they're also perfect for a a mid-day snack or even after dinner dessert with a cold glass of milk.
Also, even though they taste the furthest thing from it, each one of these keto pumpkin muffins has just over 2 NET CARBS - and that carb count is tough to beat when it comes to making keto muffins.
Plus, they are as simple as it gets to make, and baking them with your family is such a fun fall activity! I love making these easy keto pumpkin muffins with my wife and daughter. It's become a tradition after we go to the local pumpkin patch.
Ok, you'll need quite a few ingredients for this keto pumpkin muffin recipe, but they are all baking staples.
And I wouldn't be surprised if you have everything you need in your kitchen already.
Here's what you'll need to make these healthy pumpkin muffins:
- 1 cup + 2 tablespoon Almond Flour
- ⅓ cup Coconut Flour
- ½ cup Granular Swerve
- 1 tablespoon Baking Powder
- 1 tablespoon Pumpkin Pie Spice
- ¼ teaspoon Sea Salt
- 4 large Eggs
- ¾ cup Pumpkin Puree
- ⅓ cup Coconut Oil (melted)
- ¼ cup Butter (melted)
- 1 teaspoon Vanilla Extract
- ½ cup Sugar Free Chocolate Chips
If you don't have pumpkin spice and pumpkin puree on hand, make sure you pick up some extra.
You can use both to make a bunch of my other low carb pumpkin recipes, like this Keto Pumpkin Pie!
KETO FLOURS TO USE
So, today we will be making almond flour pumpkin muffins - with a little coconut flour mixed in - to keep the muffins low carb.
And the combination of the two flours will give them a soft, dense texture with a tender crumb.
Now, with that said, the ratio of the flours used is essential for the best results, so follow my tips below for making any kinds of substitutions with them.
If you do not want to use almond flour, you can substitute it with an equal amount of either walnut flour or sunflower seed flour. Both have the same properties as almond flour and will keep these muffins gluten free and low carb.
However, I don't recommend substituting the coconut flour out with any other low carb flours. Unfortunately, coconut flour is super absorbent, and doesn't have the same properties as any other keto flours.
So, do not substitute almond flour for more coconut flour - it will make the muffins way too dry.
SWEETENING THESE KETO PUMPKIN MUFFINS
So, as you may have noticed in the ingredient list above, these are completely sugar free pumpkin muffins - at least there's no sugar added to them.
Instead of using sugar to sweeten these muffins up, I, of course, used Granulated Swerve. And what I love about Swerve is the fact that it has 0 calories and 0 carbs. It's also just as sweet as sugar, so using it as a sugar replacement in recipes is a breeze.
However, another sweetener that works just as well is Lakanto's Monk Fruit. Lakanto's Monk Fruit is essentially the same thing as Swerve, so you can substitute them 1:1 in any keto recipe
Now, another way we'll be adding sweetness to these sugar free muffins is by using some no sugar added chocolate chips.
I used Lily's Semi-Sweet chocolate chips for this recipe - they honestly taste pretty close to regular chocolate chips.
But, you can also use ChocZero's chocolate chips - they are a good option too for the keto diet.
HOW TO MAKE KETO PUMPKIN MUFFINS
Along with being the best-tasting keto pumpkin muffins, these are some pretty darn easy keto muffins you can make too.
Basically, you'll just need to follow a simple two-step process - mixing & baking - to whip these low carb pumpkin muffins up.
So without further ado, let's get into this keto muffin recipe!
STEP 1: MAKING THE BATTER
First, preheat the oven to 350 degrees Fahrenheit (177°C) and line 10 muffin cups with muffin tins or parchment paper.
Then, stir together the coconut flour, almond flour, granular swerve, baking powder, pumpkin pie spice, and sea salt in a large bowl.
Next, in another bowl, mix the eggs, pumpkin puree, melted butter, coconut oil, and vanilla extract until they're completely incorporated.
So, now you can add the dry ingredients - along with the chocolate chips - to your bowl of wet ingredients and stir well until a smooth batter forms.
STEP 2: BAKING THE MUFFINS
Once you have a batter, evenly spoon it into the prepared muffin cups and smooth out the tops. Also, you'll want to fill the cups about ¾ of the way full since the muffins will rise.
Then, bake your keto pumpkin muffins for about 30 minutes - or until a toothpick comes out clean.
After they bake to perfection, transfer the muffins to a wire rack to let them cool for a few minutes and enjoy!
STORING KETO PUMPKIN MUFFINS
As I mentioned earlier, this is a super fun recipe to make with your family. But fair warning, you might not have any leftovers when these muffins come out hot from the oven.
We usually make another batch or double the recipe, so we have some more keto pumpkin muffins for the rest of the week.
With that said, if you manage to save a few - or make extras - transfer the leftover muffins to an airtight container lined with paper towels. If you store them like this they will last for up to 2 days at room temperature!
Then, when you want to enjoy one, I recommend putting it in the microwave for a few seconds and topping off the warm muffin with a slab of butter.
And if you want to keep your muffins for longer, you can freeze them in a freezer-safe bag for up to 3 months.
WRAPPING IT ALL UP
Now that is how you make the best keto pumpkin muffins in the world!
They are dense, moist, slightly sweet, and loaded with chocolate chips and pumpkin spice flavors. Honestly, my friends and family just love them, and no one has a clue that they're gluten free, low carb, and sugar free muffins.
Anyway, I hope you enjoy these keto pumpkin muffins as much as I do.
KETO FALL RECIPES
If you love baking during the fall, I have a ton of other keto recipes that are perfect for the season.
Give one of these a try next:
- Keto Pumpkin Cheesecake
- Keto Pumpkin Spice Cookies
- Keto Pumpkin Spice Fat Bombs
- Keto Pumpkin Bread
- Keto Candy Bars
- Keto Candied Pecans
- Keto Apple Cider Donuts
Keto Pumpkin Muffins With Chocolate Chips
These keto pumpkin muffins are a total fall vibe. They're super soft, moist, and are filled with pumpkin spice and everything nice. And these healthy pumpkin muffins have a perfectly sweet flavor, but are completely sugar free, and have just over 2.5 NET CARBS each!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Keto Low Carb
1 cup + 2 tbsp (130g) Almond Flour
⅓ cup (40g) Coconut Flour
½ cup (90g) Granular Swerve
1 tbsp Baking Powder
1 tbsp Pumpkin Pie Spice
¼ tsp Sea Salt
4 large Eggs
¾ cup (200g) Pumpkin Puree
⅓ cup (70g) Coconut Oil (melted)
¼ cup (60g) Butter (melted)
1 tsp Vanilla Extract
½ cup (80g) Sugar Free Chocolate Chips
- Preheat the oven to 350°F (177°C). Line 10 muffin cups with muffin liners or parchment paper.
- Stir together the coconut flour, almond flour, granular swerve, baking powder, pumpkin pie spice, and sea salt in a large bowl.
- Mix eggs, pumpkin puree, melted butter, coconut oil, and vanilla extract in another bowl until completely incorporated. Add dry ingredients and chocolate chips. Stir well until a batter forms.
- Spoon the batter evenly into the muffin cups (about ¾ full) and smooth the tops.
- Bake for about 30 minutes or until an inserted toothpick comes out clean.
The scale up function does not change the gram measurements.
- Serving Size: 1 muffin
- Calories: 227
- Fat: 20.5
- Carbohydrates: 5.9
- Fiber: 3.1
- Protein: 5.9
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