Best Keto Pumpkin Muffins

Can you smell that warm, spicy aroma wafting through your kitchen?

There’s nothing quite like the scent of freshly baked pumpkin muffins! Imagine biting into a soft, slightly sweet, and oh-so-satisfying treat that’s not just delicious but also keto-friendly. That’s where these Best Keto Pumpkin Muffins shine! Perfect for a quick breakfast, snack, or even a cozy dessert, this recipe is simple and requires minimal cleanup. Who wouldn’t want that?

Why make this recipe

These muffins check all the boxes for a sweet treat that won’t derail your keto goals. Here’s why you’ll love them:

• Easy as pie: With only a few steps and ingredients, you’ll have muffins popping out of the oven in no time.
• Affordable ingredients: No need to break the bank—these pantry staples won’t put a dent in your wallet.
• Family-friendly: Even your non-keto friends will be asking for seconds—who can say no to pumpkin goodness?

Ingredients

You don’t need fancy stuff—just these basics!

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup melted coconut oil or butter

Directions

Ready to bake? Let’s go through this step-by-step:

1. Preheat your oven to 350°F (175°C). Your kitchen is about to smell amazing!
2. In a mixing bowl, combine pumpkin puree, eggs, and melted coconut oil. Mix it up until it’s all smooth and creamy.
3. In a separate bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the pumpkin mixture until everything is well combined.
5. Line a muffin tin with paper liners or give it a light grease.
6. Pour the batter evenly into the muffin cups, filling them about 2/3 full.
7. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow them to cool before serving. The suspense is half the fun!

How to make Best Keto Pumpkin Muffins (Overview)

Making these muffins is as easy as one-two-three. First, you whip up a creamy mixture of pumpkin and eggs. Then you’ll combine your dry goods, which is kind of therapeutic if you ask me. Finally, marry the two together in a muffin tin and let the magic happen in the oven! Pro tip: Don’t skip the cinnamon—it transforms these muffins from basic to absolutely heavenly.

How to serve Best Keto Pumpkin Muffins

Serve these beauties warm, straight out of the oven! Picture this: A rich orange muffin with a sprinkle of nuts on top, scenting your kitchen with hints of cinnamon and nutmeg. Pair them with a dollop of whipped cream or a drizzle of nut butter for that extra touch. Go ahead and sip some hot coffee or tea on the side—you know it’ll elevate the whole experience! ☕️

How to store Best Keto Pumpkin Muffins

These muffins are great for meal prep! They keep well in the fridge for about 5 days, so you can grab one on hectic mornings. Need them to last even longer? Pop them in the freezer, and they’ll be good for 1-2 months. For reheating, simply microwave them briefly to bring back that freshly baked feel. Easy peasy!

Tips to make Best Keto Pumpkin Muffins

Want to elevate your muffin game? Check these quick insider tricks:

1. Use room temperature eggs for better mixing.
2. Want more sweetness? Adjust the erythritol to your taste; don’t be shy!
3. For added texture, add a handful of walnuts or chocolate chips into the mix.
4. If you’re feeling adventurous, try subbing in a different sweetener—but be aware they might change the texture a bit.
5. Trust your nose! If they smell amazing, they’re likely ready to come out.

Variation

Feel like switching things up? Here are a couple of ideas:

• Vegan version: Substitute eggs with flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg).
• Flavor twist: Add a splash of vanilla extract for an extra layer of flavor, or mix in some cranberries for a fruity kick.

FAQs

1. Can I make these muffins ahead of time?
Absolutely! You can bake them a few days in advance and store them in the fridge.

2. Can I freeze these muffins?
Yes! Let them cool completely, then freeze in an airtight container for up to 1-2 months.

3. What can I substitute for erythritol?
You can use any keto-friendly sweetener of your choice, just check the conversion ratios for accurate sweetness.

📌 Pin this recipe for your next cozy dinner night!

Keto Pumpkin Muffins

Deliciously soft and slightly sweet keto-friendly pumpkin muffins, perfect for breakfast or a cozy dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Muffins

• 1 cup pumpkin puree
• 2 large eggs Use room temperature for better mixing
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or sweetener of choice Adjust to taste
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon Do not skip, it enhances flavor
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup melted coconut oil or butter

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine pumpkin puree, eggs, and melted coconut oil. Mix until smooth and creamy.
3. In a separate bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the pumpkin mixture until well combined.
5. Line a muffin tin with paper liners or lightly grease it.
6. Pour the batter evenly into the muffin cups, filling them about 2/3 full.

Baking

1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow muffins to cool before serving.

Notes

Store in the fridge for 5 days or freeze for 1-2 months. Microwave briefly to reheat.