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    Home » Recipes » Keto Desserts

    Low Carb Pumpkin Muffins

    Published: Sep 16, 2019 · Modified: Sep 5, 2024 by Dane & Becky · This post may contain affiliate links · 9 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    low carb pumpkin muffins with chocolate chips on a white dish towel in a bowl.

    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.

    Jump to:
    • Why you'll love this recipe
    • Key ingredients
    • Substitutions
    • How to make keto pumpkin muffins
    • Expert tips
    • FAQs
    • Storage instructions
    • More Keto Muffin Recipes
    • 📖 Recipe

    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

    The ingredients for low carb pumpkin muffins in individual bowls.

    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.

    Sugar-free chocolate chips - We put them as an optional add in, but we love the pockets of chocolate they add. We also love adding chocolate chips to our almond flour scones.

    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

    Glass bowl with the dry pumpkin muffins ingredients being whisked together.

    Step 1: In a large mixing bowl, whisk the dry ingredients - almond flour, salt, and baking soda.

    Glass bowl with the wet ingredients, eggs, oil, syrup, pumpkin puree and vanilla extract being added to the flour mixture.

    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.

    Glass bowl with low carb pumpkin muffin batter being mixed.

    Step 3: Mix until well combined.

    Sugar free chocolate chips being added to the pumpkin muffin batter in a glass bowl.

    Step 4: If desired, add in sugar free chocolate chips. Stir until evenly incorporated.

    Pumpkin batter being spooned into paper liners in a muffin pan.

    Step 5: Spoon pumpkin muffin batter evenly into your paper liners.

    Nine unbaked pumpkin muffins topped with chocolate chips in a muffin pan.

    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

    Can I use homemade pumpkin puree?

    You can but the consistency will be much wetter, almost soggy. We prefer to use canned pumpkin puree in our baked goods.

    Are there different variations I can try?

    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.

    a close up of low carb pumpkin muffins with chocolate chips on a white dish towel

    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

    • close up of keto chocolate muffin
      Keto Chocolate Muffins
    • keto blueberry muffins on a white background
      Keto Blueberry Muffins
    • a close up of Low Carb Chocolate Chip Muffins in a bowl with a striped towel.
      Low Carb Chocolate Chip Muffins
    • keto cinnamon sugar donuts with a chocolate drizzle
      Keto Cinnamon Sugar Donuts

    LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.

    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 with chocolate chips on a tea towel in a bowl

    Low Carb Pumpkin Muffins

    Dane & Becky
    Tender, scrumptious, and nutritious, these Low Carb Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, sugar-free and dairy-free making them perfect.
    5 from 51 votes
    Print Recipe Pin Recipe
    Subscribe to Four Score LivingFor the latest recipes and more!
    Prep Time 10 minutes mins
    Cook Time 22 minutes mins
    Total Time 32 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 231 kcal

    Equipment

    • Pyrex glass mixing bowls
    • Cupcake / Muffin pan
    • Muffin / Cupcake Liners

    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)
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 1muffinCalories: 231kcalCarbohydrates: 12gProtein: 7gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 10gCholesterol: 31mgSodium: 110mgFiber: 7gSugar: 5g
    Tried this recipe?Let us know how it was!
    Thanks for sharing!

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    Reader Interactions

    Comments

    1. Linda

      January 26, 2023 at 7:04 am

      What can you use in place of the syrup and how much?

      Reply
      • Four Score Living

        January 26, 2023 at 11:48 am

        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

        Reply
    2. Andrea

      September 10, 2022 at 5:06 am

      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?

      Reply
      • Four Score Living

        September 11, 2022 at 7:13 am

        Hi Andrea,
        You can add 2 more tablespoons, but we don't recommend anymore.

        The Four Score Living Team

        Reply
    3. Michelle metelski

      January 13, 2022 at 3:12 pm

      These are the absolute best pumpkin muffins and I've tried quite a few. I make them all the time.

      Reply
      • Four Score Living

        January 14, 2022 at 6:27 am

        I am so glad you like them!

        Reply
    4. Vikki Anne

      November 11, 2021 at 8:33 pm

      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!

      Reply
    5. Elizabeth Nenque

      January 10, 2021 at 5:46 pm

      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

      Reply
      • Four Score Living

        January 11, 2021 at 6:19 am

        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.

        Reply
    4.97 from 51 votes (51 ratings without comment)

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