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These keto pumpkin muffins are super moist and fluffy and need just six ingredients to make! 3 grams net carbs per serving.
Craving more keto pumpkin recipes? Try my keto pumpkin bread, keto pumpkin pie, and keto pumpkin bars next.
Confession- Pumpkin is NOT a seasonal food in my household, and a big reason for that are my keto pumpkin muffins. I reckon my family enjoy these muffins more than any other baked good because they are easy, use pantry staple ingredients, and are actually good-for-you!
Table of Contents
Why I love this recipe
- 6 Ingredients! Seriously, count them yourself! I dare you to find an easier muffin recipe than this.
- NO flour. Not only are there minimal ingredients, but none of them are flour. NADA. No coconut flour and no almond flour are needed.
- Extra moist. Unlike other pumpkin muffins, these ones are super moist and almost fudgy in the middle.
- One bowl! No fancy kitchen gadgets or multiple mixing bowls are needed- Just one.
★★★★★ REVIEW
“Um, these are just pure divinity, and so easy to make! I’ve got a lot of health issues that severely limit my energies and finding really good, low-carb recipes I can actually do is a gift. Thank you for this fantastic recipe. Gobsmacked.” – Elyse
Ingredients needed
- Pumpkin puree. 100% unsweetened pumpkin puree (not pumpkin pie filling). Skip the canned variety and make my homemade pumpkin puree.
- Almond butter. Smooth and creamy almond butter with no added sugar. Again, you can also use peanut butter or cashew butter of the smooth variety.
- Keto maple syrup. Keeps the muffins super moist and also helps sweeten them. Do yourself a favor and make my homemade keto maple syrup. It’s SO much cheaper than anything store-bought and tastes amazing.
- Eggs. Room temperature. You may think 4 eggs are a bit much, but trust me, they help with the stability, seeing as we skip the flour.
- Baking soda. Gives a little stability to the muffins.
- Pumpkin pie spice. For those lovely warming fall spices.
- Keto chocolate chips. Optional, but any good muffin needs some sugar free chocolate chips folded through them.
How to make keto pumpkin muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter: Add all your ingredients, except the chocolate chips, to a large mixing bowl. Mix together until combined and smooth. If using chocolate chips, fold them through at the end.
Step 2- Bake the muffins: Transfer the muffin batter to a 12-count muffin tin lined with muffin liners and bake for 20-25 minutes. Remove the muffins from the oven and let them cool completely before removing them from the muffin tin.
Arman’s recipe tips
- Do not overbake the muffins as they continue cooking as they are cooling down.
- Avoid overmixing the batter, as it can affect the overall texture of the muffins. A common result of overmixing is that the baked muffins will sink in the middle as they cool down. Don’t fret, though, as they will still be delicious!
- If you don’t follow a strict low carb diet, standard maple syrup or honey will work.
- Feel free to switch out the chocolate chips for pumpkin seeds or a simple dusting of keto powdered sugar.
Storage instructions
To store: Muffins should always be stored in the refrigerator, covered. They will keep well for up to 1 week.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
More low carb muffins to try
- Keto muffins
- Keto lemon blueberry muffins
- Keto chocolate muffins
- Keto banana muffins
- Coconut flour muffins
- Almond flour muffins
Keto Pumpkin Muffins
Video
Ingredients
- 1 1/3 cups almond butter or peanut butter
- 2/3 cup pumpkin puree
- 1/3 cup keto maple syrup
- 4 large eggs
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
- In a large mixing bowl or blender, add the almond butter, pumpkin puree, keto maple syrup, eggs, baking soda, and pumpkin pie spice and blend until smooth. If using chocolate chips, fold them through at the end.c
- Evenly distribute the muffin batter amongst the muffin liners. Bake the muffins for 20 minutes, or until the edges are firm.
- Remove the muffins from the oven and let them cool in the pan completely, before serving.
Notes
Nutrition
Originally published September 2021, updated and republished June 2024
Do you find in shops store bought pumpkin puree or I must do it homemade?
Either works!
Um, these are just pure divinity, and so easy to make! I’ve got a lot of health issues that severely limit my energies, and finding really good, low carb recipes I can actually do is a gift. Thank you for this fantastic recipe. Gobsmacked.
I made these because I had some leftover pumpkin from another recipe and they were one of the best things I ever made, and I do a lot of baking. I sent the recipe to everyone and posted it in my Facebook page. Super simple and they come out so fluffy. I froze them in packs of two for easy breakfast. I just pop into the air fryer or microwave and ready to go, just as perfect as fresh baked. LOVE!!
It’s the first time I’ve ever left a review for a recipe. These muffins are fantastic! Thanks for sharing, Arman!
Substituted swerve brown sugar. These muffins are fabulous!
These are amazing!! Everyone who has tried these are so hooked and want the recipe! I’ve been a baker forever and these, hands down, are the best muffins I’ve ever made.
I’ve made these multiple times the past few days because everyone loves them 🙂 thank you for posting such good recipes!!!
Amazing! I had to show my husband the recipe, he didn’t believe they were keto.
These are delicious! Not too sweet with a great texture! Thanks for a great recipe.
So welcome, Geri!