Delicious and moist, these Keto Pumpkin Muffins will become a staple in your cold weather baking routine! Add pecans or dark chocolate chips, or leave them plain. This recipe also makes a great low carb pumpkin bread.
The Perfect Keto Muffins
I strongly feel that the healthiest keto diet consists mostly of meat, vegetables, and nuts and seeds. Those are the foods that provide the highest nutrient value. Foods with the simplest ingredients should always be prioritized.
However, especially during the colder months, having treats made with healthy ingredients on hand make sticking to a low carb diet much easier.
These delicious Keto Pumpkin Muffins have a texture pretty much identical to a standard muffin, but with a light sweetness that brings out the pumpkin spice. They are moist, the perfect amount of dense, and are the perfect canvas to add your favorite toppings.
Why Try these Keto Pumpkin Muffins?
- Is Pumpkin Keto? Pumpkin contains 12 grams of carbs and 3 grams of fiber per half cup. Orange vegetables provide carotenoids, which are converted to Vitamin A. Adding small amounts of orange vegetables to your diet is a good idea since most “keto” meals will focus on green veggies.
- These have added protein — the almond flour and eggs are great sources, but I’ve boosted the protein even more by adding collagen powder. Collagen is my new favorite baking ingredient because it leaves no taste but adds a soft and moist texture. These muffins have 9 grams of protein!
- A perfect, freezer friendly snack — because I don’t think these should be a daily part of my diet, I keep these in the freezer. When I really need a quick snack or am craving carbs, I allow them to defrost and they taste just as good as when they are fresh.
How to Make Keto Pumpkin Muffins
The ingredients in these muffins are pretty standard — with a few healthy, low carb swaps!
- Instead of wheat flour, this recipe calls for heart healthy and fiber rich almond flour and coconut flour.
- Collagen powder is added to boost the protein. It always makes these muffins extra moist. I highly recommend using it, but if you want to make these and don’t have any on hand, just omit it and keep the recipe the same otherwise.
- I use ZenSweet Monk Fruit Sweetener. It has the best taste of all the calorie-free sweeteners I’ve tried and I trust the ingredient list — monk fruit, erythritol, and inulin (which is a plant fiber).
Step 1: In a medium sized mixing bowl, add the dry ingredients, including spices, and mix to combine.
Step 2: In another medium sized mixing bowl, add the eggs, coconut oil, pumpkin, and vanilla. Whisk to combine.
Step 3: Add the dry ingredients into the wet, and stir to combine. The batter will be a bit thicker than a standard batter. Making sure your coconut oil is pretty warm will help it from being overly thick.
Step 4: Scoop the batter into a muffin tin. I use these parchment paper liners so muffins and cupcakes come out cleanly, since gluten free ingredients tend to stick to regular liners. I like to use a large cookie scoop for this to give the muffins a rounded top. If you dip it in water prior to scooping the batter, it will come out cleanly.
Step 5: If you choose, top each muffin with either sugar free chocolate chips or chopped pecans. I am usually “team chocolate chip,” but these muffins are especially delicious topped with pecans.
Step 6: Bake the muffins for 20 minutes, until the centers are fully cooked. These muffins are very forgiving if you leave them in too long because they are so moist.
Tips for Making Healthy Low Carb Muffins
This recipe might be my favorite keto recipe on Blissfully Low Carb to date! They turned out better than I could have imagined. Trust me on this one — your non-keto friends and family members will enjoy these along with you!
Add your Favorite Toppings: The sky is the limit here! If you’re not strict keto, these would be amazing topped with cranberries and pumpkin seeds. Try mixing the chocolate and pecans, or use another nut, like sliced almonds or walnuts. These would also be really fun with a streusel topping. Just mix together equal amounts of almond flour, butter, and monk fruit sweetener, with a pinch of cinnamon and sea salt.
Bake as a Loaf: You can use this recipe to make a loaf of pumpkin bread. Line a loaf pan with parchment, and increase the baking time to 45 minutes. If helps to keep the top from overly browning if you cover the pan with foil for the first half of baking time.
Keto Pumpkin Muffins
- 1 1/2 cups almond flour
- 6 tablespoons coconut flour
- 6 tablespoons collagen powder *see notes for substitutions
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- nutmeg freshly grated, to taste
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup pumpkin puree
- 6 tablespoons Monk Fruit Sweetener
- 5 eggs
- 1/4 cup coconut oil melted
- pecans chopped
- pumpkin seeds chopped
- sugar free chocolate chips
- Preheat the oven to 350º F. Line a muffin tin with parchment paper liners and set aside.
- In a large mixing bowl, add almond flour, coconut flour, collagen powder, spices, baking powder, baking soda and salt. Whisk the ingredients together to break up any clumps in the flours.
- In another large mixing bowl, combine the pumpkin, monk fruit sweetener, eggs, and coconut oil. Whisk to combine. Using room temperature eggs and slightly heating the coconut oil will help keep the batter thin to make beautiful muffins.
- Add the dry ingredients into the wet, and fold together. If using, fold in the optional nuts, seeds, or chocolate chips.
- Divide the batter between 12 muffin papers in the prepared pan. I like to use a wet finger to smooth the batter to give the muffins a nicer appearance after being baked.
- Bake the muffins for 18-21 minutes, or until the centers have just set. Try not to over bake these muffins.
- Allow the muffins to cool for about 10 minutes before serving. These are delicious hot or cold
- Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 3 months, in an air tight container.