Description
Keto Pumpkin Muffins are moist, fluffy, and warmly spiced gluten-free muffins that are the perfect fall treat without all the carbs.
Ingredients
Scale
- 2 cups almond flour
- ½ cup coconut flour
- 1 cup pumpkin puree (unsweetened)
- ½ cup erythritol (or preferred keto sweetener)
- 4 large eggs
- ¼ cup coconut oil or melted butter
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- Pinch of salt
- 1 tsp vanilla extract
- Optional add-ins: ½ cup sugar-free chocolate chips or chopped pecans
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, mix pumpkin puree, eggs, melted coconut oil, and vanilla until smooth.
- Combine wet and dry ingredients, stirring until fully incorporated. Fold in chocolate chips or nuts if using.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 22–25 minutes, until muffins are golden and a toothpick inserted comes out clean.
- Let cool slightly before serving.
Notes
- Yields 12 muffins.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
- To customize sweetness, adjust erythritol to taste.
- These muffins are gluten-free and keto-friendly when using sugar-free sweetener.
- Prep Time: 10 minutes
- Cook Time: 22–25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Keto Pumpkin Muffins, keto muffins, gluten-free pumpkin muffins, pumpkin spice muffins