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A pyramid of keto pumpkin muffins topped with pecans and chocolate chips.
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5 from 1 vote

Keto Pumpkin Muffins

A delicious low carb muffin that just screams fall! These moist and flavorful muffins pack an extra protein boost from collagen. Add pecans, pumpkin seeds, or sugar free dark chocolate chips for more flavor and texture! 5 NET CARBS PER MUFFIN
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: keto muffins, keto pumpkin muffins, low carb pumpkin muffins, pumpkin muffins
Servings: 12 muffins
Calories: 177kcal


  • 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

Optional Additions

  • 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.


**If you don't have collagen powder and don't want to buy it, just omit it from the recipe. There is no need to replace it with anything.
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.


Calories: 177kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 138mg | Potassium: 91mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2482IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg