These keto pumpkin muffins are super moist and fluffy and need just six ingredients to make! 3 grams net carbs per serving.
Pumpkin is a fabulous keto-friendly ingredient that is perfect for all the holiday baking.
Table of Contents
Why this recipe works
- 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. If you are after fluffy and tender muffins, you’d be better off making almond flour muffins.
- One bowl! No fancy kitchen gadgets or multiple mixing bowls are needed- Just one.
What we love about these muffins is how quick and easy they are. This is the kind of baking you can do on a whim!
As mentioned earlier, this keto pumpkin muffin recipe needs just 6 simple ingredients to make. Here is everything you will need:
- Pumpkin puree– 100% unsweetened pumpkin puree (not pumpkin pie filling). Skip the canned variety and make your own!
- Peanut butter– Smooth and creamy peanut butter with no added sugar. Again, you can also use almond 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 try a homemade keto maple syrup.
- Eggs– Room temperature eggs.
- Apple cider vinegar– Reacts with the baking soda to help them hold their shape.
- Baking soda– Gives a little stability to the muffins.
- Pumpkin pie spice– Optional, but feel free to add some of these spices in if you’d like a more intense pumpkin flavor.
- Keto chocolate chips– Optional, but any good muffin needs some sugar free chocolate chips folded through them.
How to make keto pumpkin muffins
- 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.
- Bake the muffins: Transfer the muffin batter to a 12-count muffin tin lined with muffin liners. Bake the muffins for 20-25 minutes or until firm around the edges. Remove the muffins from the oven and let them cool completely before removing them from the muffin tin.
Tips to make the best recipe
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!
Feel free to switch out the chocolate chips for pumpkin seeds or a simple dusting of keto powdered sugar.
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 keto muffin recipes to try
Frequently asked questions
Yes, substitute the peanut butter for any nut or seed butter of choice. Almond butter and cashew butter are two fantastic options.
Yes! This muffin batter can be baked in a loaf pan. Just remember to increase the baking time by 10-15 minutes to compensate.
Yes, these muffins are suitable for celiacs or those who follow a gluten-free diet.
BEST Keto Pumpkin Muffins
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
- In a large mixing bowl, combine all your ingredients and whisk together until smooth. If using chocolate chips, fold them through at the end.
- 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.
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