Keto Pumpkin Muffins


5 from 148 votes
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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. 

keto pumpkin muffins

When it comes to keto fall recipes, my favorites to make are pumpkin pie, pumpkin bread, and these easy low carb pumpkin muffins

Pumpkin is a fabulous keto-friendly ingredient that is perfect for all the holiday baking.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make keto pumpkin muffins
  4. Tips to make the best recipe
  5. Storage instructions
  6. More keto muffin recipes to try
  7. Frequently asked questions
  8. BEST Keto Pumpkin Muffins (Recipe Card)

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!

Ingredients needed

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. 
keto pumpkin muffin ingredients

How to make keto pumpkin muffins

  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.
  2. 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. 
how to make keto pumpkin muffins

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

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. 

low carb pumpkin muffins

More keto muffin recipes to try

Frequently asked questions

Can I substitute the peanut butter?

Yes, substitute the peanut butter for any nut or seed butter of choice. Almond butter and cashew butter are two fantastic options.

Can I make this as a loaf?

Yes! This muffin batter can be baked in a loaf pan. Just remember to increase the baking time by 10-15 minutes to compensate.

Are these gluten-free?

Yes, these muffins are suitable for celiacs or those who follow a gluten-free diet.

keto pumpkin muffins

BEST Keto Pumpkin Muffins

5 from 148 votes
These keto pumpkin muffins need just 6 ingredients to make and made in one bowl! NO flour and NO grains needed, they are super moist and full of pumpkin flavor!
Servings: 12 servings
Prep: 2 minutes
Cook: 20 minutes
Total: 22 minutes



  • 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.


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. 


Serving: 1servingCalories: 144kcalCarbohydrates: 6gProtein: 7gFat: 12gSodium: 157mgPotassium: 184mgFiber: 3gVitamin A: 2429IUVitamin C: 1mgCalcium: 19mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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.

  2. 5 stars
    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!!

  3. 5 stars
    It’s the first time I’ve ever left a review for a recipe. These muffins are fantastic! Thanks for sharing, Arman!

  4. 5 stars
    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.

  5. 5 stars
    I’ve made these multiple times the past few days because everyone loves them 🙂 thank you for posting such good recipes!!!