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    Keto Pumpkin Muffins With Chocolate Chips

    Oct 23, 2021 The Diet Chef

    Jump to Recipe

    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 2.5 NET CARBS each!

    Two pumpkin muffins stacked on top of one another on a piece of parchment paper on a wooden counter. There are a couple of chocolate chips in front of it and a piece of pumpkin muffin on the wooden counter next to the parchment paper.

    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 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 recipe.
    • Mid-day, they're great as a quick snack.
    • And after dinner, they make for a tasty dessert to have 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 2.5 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!

    A pumpkin muffin on the muffin wrapper on a piece of parchment paper. The muffin is broken in half with the inside facing up and there are parts of other pumpkin muffins surrounding it.

    INGREDIENTS

    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:

    • 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 pie spice and pumpkin puree on hand, make sure you pick up some extra. 

    You can use both to make a bunch of my other keto pumpkin recipes, like this Keto Pumpkin Pie!

    Two pumpkin muffins stacked on top of one another with two more muffins and one muffin with cut in half on a piece of parchment paper on a white counter.

    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. 

    A pumpkin muffin with the front missing from it on a muffin wrapper on a piece of parchment paper on a wooden counter. Behind it is another pumpkin muffin with two pumpkin muffins on top of each other to the right of that. Behind those muffins is a pumpkin.

    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

    Chocolate Chips

    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 muffins up.

    Five chocolate chip pumpkin muffins surrounding one pumpkin muffin that is broken in half with the inside facing up. The muffins are on a piece of parchment paper on wood.

    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!

    Three pumpkin muffins and a piece of parchment paper with some chocolate chips and cinnamon sticks on it. Behind a piece of parchment paper as part of a pumpkin.

    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, check out this article on the best way to freeze them. 

    A couple of chocolate chip pumpkin muffins and a piece of parchment paper on a morning counter. There are some chocolate chips surrounding the muffins and one of the muffins in the front is cut in half with inside showing.

    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.

    If you make them, leave a comment below to let me know how they turned out!

    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
    Print

    Keto Pumpkin Muffins With Chocolate Chips

    Five chocolate chip pumpkin muffins surrounding one pumpkin muffin that is broken in half with the inside facing up. The muffins are on a piece of parchment paper on wood.
    Print Recipe

    5 from 1 reviews

    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!

    • Author: The Diet Chef
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 35 minutes
    • Yield: 10 muffins 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: Keto Low Carb

    Ingredients

    Scale

    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

    Instructions

    1. Preheat the oven to 350°F (177°C). Line 10 muffin cups with muffin liners or parchment paper.
    2. Stir together the coconut flour, almond flour, granular swerve, baking powder, pumpkin pie spice, and sea salt in a large bowl.
    3. 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.
    4. Spoon the batter evenly into the muffin cups (about ¾ full) and smooth the tops.
    5. Bake for about 30 minutes or until an inserted toothpick comes out clean.

    Notes

    The scale up function does not change the gram measurements.

    Nutrition

    • Serving Size: 1 muffin
    • Calories: 227
    • Fat: 20.5
    • Carbohydrates: 5.9
    • Fiber: 3.1
    • Protein: 5.9

    Keywords: keto pumpkin muffins, keto pumpkin muffins recipe, healthy pumpkin muffins, gluten free pumpkin muffins, gluten free pumpkin muffins recipe, keto pumpkin recipes, keto fall recipes, keto muffins, almond flour pumpkin muffins, keto pumpkin muffins with chocolate chips, keto friendly pumpkin muffin recipe, keto pumpkin muffin recipe, easy keto pumpkin muffin recipe, low carb pumpkin spice muffin recipe, keto pumpkin chocolate chip muffins recipe, low carb pumpkin muffins

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    About The Diet Chef

    Comments

    1. Aurora says

      October 27, 2021 at 7:20 pm

      Super great pumpkin muffins! Love the chocolate chips in them!






      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Hey there! I'm Joe Duff - The Diet Chef, and I've been creating low carb keto recipes for over 15 years. Initally, I started making these recipes to help myself lose weight - I lost over 75 pounds doing so - but now I make recipes for the entire low carb keto community!
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