Keto Pumpkin Muffins

These keto pumpkin muffins are moist, warmly spiced, and full of pumpkin flavor. They’re an easy low-carb fall breakfast or snack that works just as well plain as it does with pecans or sugar-free chocolate chips.

Enjoy them plain or add pecans or sugar-free chocolate chips to the batter. For another cozy fall option, make my Sugar-Free Pumpkin Spice Latte or try my Keto Pumpkin Cheesecake Bars.

Ingredients Needed

• Almond flour + coconut flour: The almond flour keeps the muffins tender, while a smaller amount of coconut flour absorbs extra moisture from the pumpkin and helps give them structure.
• Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling.
• Granulated sugar substitute: I use a monk fruit erythritol blend that measures 1:1 like sugar.
• Butter or ghee: Browned butter or browned butter ghee adds extra flavor, but regular melted butter works too.
• Eggs: Help bind the almond and coconut flour batter.
• Pumpkin pie spice + vanilla extract: Give the muffins their warm fall flavor. You can use a store-bought blend or make my homemade version.
• Baking powder + xanthan gum + salt: Help with the rise and texture.
• Optional add-ins: Chopped pecans or sugar-free chocolate chips both work well.

How to Make Keto Pumpkin Muffins

Mix the dry ingredients

Whisk the almond flour, coconut flour, sweetener, pumpkin pie spice, baking powder, xanthan gum, and salt until everything is evenly combined.

Combine the pumpkin mixture

Mix the pumpkin puree, eggs, vanilla, and melted butter in a separate bowl. Stir until the pumpkin and eggs are completely incorporated.

Make the muffin batter

Add the wet mixture to the dry ingredients and fold just until a batter forms. Stir in pecans or sugar-free chocolate chips here if you’re using them.

Fill the muffin pan

Divide the batter evenly between the lined muffin cups. Keep the portions similar so the muffins bake at the same rate.

Bake until the centers are set

Bake until the tops are set and a toothpick inserted into the center comes out clean. Let the muffins cool before removing them from the pan so they have time to finish setting.

Tips for the Best Keto Pumpkin Muffins

• Use pumpkin puree: Pumpkin pie filling already contains added ingredients and isn’t interchangeable with plain pumpkin puree.
• Measure the flours carefully: Coconut flour absorbs a lot of moisture, so even a little extra can change the texture.
• Don’t overmix: Stir just until the wet and dry ingredients come together.
• Let them cool: Almond and coconut flour baked goods are more delicate when they’re hot. Cooling helps the muffins firm up before you remove them from the pan.
• Check the center: The tops should be set and a toothpick should come out clean rather than coated in wet batter.

Keto Pumpkin Muffin Variations

• Add pecans: Fold chopped pecans into the batter for a little crunch.
• Add chocolate chips: Sugar-free white or regular chocolate chips add small pockets of sweetness.
• Top with pumpkin seeds: Sprinkle them over the batter before baking for extra texture.
• Add maple flavor: A little maple extract complements the pumpkin spice.

Best Sweetener for Sugar-Free Pumpkin Muffins

I use a granulated monk fruit erythritol blend that substitutes 1:1 for regular sugar. This keeps the muffins sugar-free while providing the sweetness and volume the batter needs.

If you’re using a different sugar substitute, check the package for its sugar conversion. Sweeteners vary in sweetness and volume, so they shouldn’t automatically be swapped cup-for-cup.

Make Ahead & Storage

• Make ahead: Bake the muffins ahead and let them cool completely before storing.
• Store: Keep cooled muffins in an airtight container.
• Freeze: Freeze the muffins in a freezer-safe container or bag, then thaw before serving.