Tender, scrumptious, and nutritious, these Low Carb Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, sugar-free, and dairy-free. A perfect breakfast on the go!
If you like these keto pumpkin muffins you're going to want to check out our Keto Chocolate Chip Muffins.
For another healthy and filling breakfast you'll want to make our Keto Pancakes.
For more breakfast keto recipes, check out our Keto Breakfasts.
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Why you'll love this recipe
These moist and delicious muffins whip up in less than 10 minutes, with only 22 minutes of bake time.
We named these keto muffins Low Carb Pumpkin Muffins instead of Low Carb Pumpkin Spice Muffins because the pumpkin spice is optional.
For another veggie packed muffin recipe, try our keto chocolate zucchini muffin.
Key ingredients
Maple flavored syrup - Adds a mild maple flavor with a touch of sweetness to the muffins.
Eggs - When baking, you always want to use room temperature eggs as it helps your muffins rise and be more fluffier.
Substitutions
Eggs - We haven’t tried using an egg replacer. We have had others comment on similar recipes that chia egg and flax egg worked well, but the muffins didn’t rise as much.
If you have any questions about the ingredients, please comment below and we will get back to you.
For another delicious baked good with pumpkin, try our tender keto pumpkin bread. We sometimes use slices to make French toast.
How to make keto pumpkin muffins
Step 1: In a large mixing bowl, whisk the dry ingredients - almond flour, salt, and baking soda.
Step 2: Add in wet ingredients - coconut oil, sugar-free maple syrup, eggs, pumpkin puree, and vanilla extract and if desired, add in pumpkin spice.
Step 3: Mix until well combined.
Step 4: If desired, add in sugar free chocolate chips. Stir until evenly incorporated.
Step 5: Spoon pumpkin muffin batter evenly into your paper liners.
Step 6: Top with more chocolate chips and bake as directed.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Use your leftover pumpkin puree to whip up our easy keto pumpkin bars with cream cheese frosting next.
Expert tips
Fill liners almost to the top - almond flour does not rise as much as wheat flour. We wouldn't want you to miss out on the muffin top.
Pumpkin puree - do not use pumpkin pie filling as it is loaded with sugar.
Allow to cool - letting these almond flour pumpkin muffins cool results in the best texture.
Toothpick test - use a toothpick to insert in the middle of a pumpkin muffin. If it comes out clean, they are ready to be removed. If it does not, bake for a few more minutes and test again.
For another healthy and flavorful muffin you'll want to check out these Keto Cinnamon Collagen Muffins.
FAQs
You can but the consistency will be much wetter, almost soggy. We prefer to use canned pumpkin puree in our baked goods.
One of the best parts of this recipe is that it is so customizable. Here are some ideas:
Pumpkin seeds - For all of you pumpkin lovers out there. Sprinkle pumpkin seeds on top of each muffin just before popping into the oven.
Nuts - Add chopped walnuts, pecans, macadamia or hazelnuts to your muffin batter to add texture and more nutrients.
Cranberries - Nothing says the holidays are around the corner like pumpkin and cranberries. 1 cup of fresh cranberries has 7.6 g of net carbs, so adding a few cranberries to each muffin will not affect your keto diet.
Storage instructions
Store in an airtight container at room temperature for up to 3 days or refrigerate in a sealed container for up to 5 days.
Freeze for up to 3 months in an airtight container for an easy grab and go snack. We do the same with slices of our keto zucchini bread.
More Keto Muffin Recipes
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Did you make these low carb pumpkin muffins? Please leave a starred rating and a comment below letting us know what you thought.
📖 Recipe
Low Carb Pumpkin Muffins
Ingredients
- 2 cups super fine almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil melted and cooled (or oil of choice)
- ¼ cup sugar-free maple flavored syrup
- 2 large eggs room temperature
- ⅓ cup pumpkin puree
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon pumpkin spice optional
- ½ cup gluten-free sugar-free chocolate chips (or cocoa nibs)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add in coconut oil, sugar-free maple flavored syrup, eggs, pumpkin, and vanilla extract and mix until well combined.
- If desired, add in pumpkin spice.
- Stir in the sugar-free chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
Video
Notes
- Fill liners almost to the top - almond flour does not rise as much as wheat flour. We wouldn't want you to miss out on the muffin top.
- Pumpkin puree - do not use pumpkin pie filling as it is loaded with sugar.
- Allow to cool - letting these muffins cool results in the best texture.
- Toothpick test - use a toothpick to insert in the middle of a pumpkin muffin. If it comes out clean, they are ready to be removed. If it does not, give a few more minutes and test again.
- Store in an airtight container at room temperature for 3 days or in the fridge for 5. You can freeze for up to 3 months.
Linda
What can you use in place of the syrup and how much?
Four Score Living
Hi Linda,
You can also use 1/4 cup of swerve granulated sugar plus 2 -3 tablespoons of water, in place of the 1/4 cup sugar free syrup.
The Four Score Living
Andrea
I made these the first time today. I really couldn’t taste the pumpkin. Could I add a bit more than the 1/3 cup?
Four Score Living
Hi Andrea,
You can add 2 more tablespoons, but we don't recommend anymore.
The Four Score Living Team
Michelle metelski
These are the absolute best pumpkin muffins and I've tried quite a few. I make them all the time.
Four Score Living
I am so glad you like them!
Vikki Anne
Made these tonight. I used Swerve and added 3 tbsp of butter instead of the syrup. I also added Walnuts along with the Lily's. They came out SO moist & delicious!
Elizabeth Nenque
How would you turn this into a panckae?
I tries another pimpkin pancake recipe, but it didn't tast as food as these muffins.
Thx
Four Score Living
I haven't tried making them into pancakes, but if you do, add 2-3 tablespoons of water to the mix and make smaller pancakes to make them easier to flip.