Keto Pumpkin Muffins
Perfectly spiced and irresistibly moist, these Keto Pumpkin Muffins are the ultimate fall-inspired treat with a low-carb twist. Made with almond flour and coconut flour, this recipe relies on wholesome ingredients like pumpkin purée, erythritol, and warming spices such as cinnamon and pumpkin pie spice for flavor-packed, guilt-free indulgence. With just 15 minutes of prep time, these muffins come together easily and bake to golden perfection in 25 minutes, making them an ideal quick breakfast, snack, or dessert. Dairy-free and gluten-free, they’re perfectly suited for keto and paleo diets, and their tender crumb is guaranteed to satisfy your cravings. Whether enjoyed warm or at room temperature, these muffins deliver cozy autumn vibes without compromising your health goals.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Pumpkin purée
- 0.5 cup Erythritol
- 2 teaspoons Baking powder
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened almond milk
- 0.25 cup Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt. Mix well to ensure there are no lumps.
In another bowl, whisk together the eggs, pumpkin purée, vanilla extract, and unsweetened almond milk until fully combined.
Melt the coconut oil in the microwave or on the stovetop, then let it cool slightly before adding it to the wet ingredients. Stir to combine.
Pour the wet ingredients into the dry ingredients, mixing gently until the batter is smooth and well combined. Take care not to over-mix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 11.6 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 601 mg | 46% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
