Keto Pumpkin Muffins
Low-carb pumpkin muffins made with almond flour, pumpkin puree, and sugar-free sweetener. Perfect for fall baking.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 cup pumpkin puree
- 1/2 cup sugar-free sweetener
- 3 eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 tbsp pumpkin spice
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar-free chocolate chips (optional)
- 4 oz cream cheese (for swirl, optional)
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- Mix almond flour, coconut flour, baking powder, pumpkin spice, and salt in a bowl.
- In another bowl, whisk eggs, pumpkin puree, melted butter, sweetener, and vanilla.
- Combine wet and dry ingredients until smooth.
- Fold in chocolate chips if using.
- Fill muffin cups 3/4 full. Add cream cheese swirl if desired.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool before serving.
Notes
- Store in an airtight container for up to 5 days.
- Freeze for up to 3 months.
- For bakery-style muffins, top with a crumb topping before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg