Keto Pumpkin Muffins
This easy keto pumpkin muffin recipe is your new go-to fall treat. These muffins are moist, perfectly spiced, and low in carbs, making them an ideal addition to your collection of keto pumpkin recipes.
Ingredients
Dry Ingredients:
- 2 cups super fine almond flour
- ½ cup granulated erythritol or monk fruit sweetener
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup pure pumpkin puree
- 4 oz cream cheese softened
- 3 large eggs room temperature
- ¼ cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 3 tablespoons melted coconut oil or butter
Optional Add-ins:
- ¼ cup sugar-free chocolate chips
- ¼ cup chopped pecans or walnuts
- 2 tablespoons pumpkin seeds for topping
Instructions
Prepare your oven and muffin tin
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or grease with coconut oil.
Mix the dry ingredients
- In a large bowl, whisk together almond flour, erythritol, baking powder, and all the spices. Be sure there are no lumps for a smooth batter.
Beat the cream cheese
- In a separate bowl, beat the softened cream cheese until it’s smooth and fluffy. This step ensures your muffins will be moist and creamy.
Combine the wet ingredients
- Add the pumpkin puree, eggs (one at a time), almond milk, vanilla extract, and melted coconut oil to the cream cheese. Mix until fully combined and smooth.
Blend wet and dry ingredients
- Pour the wet mixture into the dry ingredients. Gently fold them together until just combined—overmixing can make the muffins dense.
Add optional extras
- If you’re using chocolate chips or nuts, fold them in now for added texture and flavor.
Fill and top
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle pumpkin seeds on top if desired.
Bake
- Bake for 18-22 minutes, or until the tops are golden and a toothpick comes out with a few moist crumbs.
Cool and enjoy
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Notes
Tips from Our Test Kitchen
Use room temperature eggs and cream cheese for a smoother batter.Superfine almond flour is key for a light, fluffy texture. Avoid coarse almond flour, which can make the muffins gritty.
Don’t skip the cooling step—it allows the muffins to set properly for the best texture.
Variations, Leftovers & Storage
These muffins are easy to customize and store: For a nut-free version, replace almond flour with sunflower seed flour.Add-ins like sugar-free white chocolate chips or dried cranberries (unsweetened) can add variety.
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months—just thaw and warm before serving.
Nutrition Facts
Each muffin contains:- 165 calories
- 6g protein
- 14g fat
- 5g net carbs
- 4g fiber These keto pumpkin muffins are a satisfying, low-carb treat with just the right balance of protein, healthy fats, and fall spices.