Keto Almond Flour Pumpkin Muffins
Moist, protein-packed, keto pumpkin muffins made with almond flour, delicious pumpkin flavor, and sweetened with monk fruit sugar. Featuring a super easy batter that is made in the blender! You will be eating these low carb, paleo pumpkin muffins all season long!
Table of Contents
What Makes This Recipe Great
It is October! Let’s put pumpkin in everything! After a very hot summer, I am so ready for Fall and cold, crisp days.
Most of all, I’m ready for cozy, comforting Fall meals and baked goods full of delicious seasonal flavors. My current favorite? These keto pumpkin muffins!
With simple, healthy ingredients like almond flour, pumpkin puree, coconut oil, and granulated monk fruit sweetener, these keto almond flour pumpkin muffins are a tasty treat without all the carbs and calories.
Watch Recipe Demo Video
Ingredient Notes
Almond Flour: I prefer to bake with blanched almond flour, but you can use almond meal if it’s all you have on hand.
Pumpkin Puree: I use a can of unsweetened pumpkin puree. Make sure you don’t grab pumpkin pie filling, as this is full of sugar.
Monk Fruit Sweetener: This is an all-natural 1:1 sugar substitute instead of using regular sugar or maple syrup which are high in carbs and calories.
Pumpkin Pie Spice: If you don’t have this spice blend on hand, you can make your own! Combine 3 tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1 tsp allspice, and 1 tsp ground cloves. Use 1 tbsp for this recipe and store the rest for later use!
Eggs: These almond flour pumpkin muffins are packed with protein thanks to the almond flour and the 6 eggs in the batter. That’s half an egg per muffin!
Recipe Step by Step
- Preheat your oven to 350ºF with the oven rack in the middle. Place your silicone muffin tin on top of a rimmed baking sheet (to make it easy to lift the muffin pan).
- In your blender, combine all the ingredients except the pumpkin seeds. Blend over medium speed until completely combined, scraping down the sides if needed.
- Divide the pumpkin muffin batter to fill the muffin cups. You should fill the muffin cups 5/6 full. The batter is a thicker batter, so use a butter knife to swirl the center of the batter around to remove any big air pockets. Top the muffins with shelled pumpkin seeds if using.
- Bake the muffins for 40 minutes, or until the tops are golden brown.
Expert Tips
Blender: I love making my muffin batter in my blender. The batter comes out silky smooth, and I can pour the batter right into my muffin pan.
Silicone Pans: I’m still loving my silicone muffin pans, the muffins pop right out! No sticking! And I don’t have to use paper liners and waste any of my delicious keto pumpkin muffins that got stuck to the muffin liner.
Storage: Store these almond flour pumpkin muffins in an airtight container at room temperature and eat within 4 days for optimal freshness.
Add-ins: Throw in dark chocolate chips or chopped nuts, and top with toasted pumpkin seeds for the ultimate almond flour pumpkin muffin!
Recipe FAQs
These muffins freeze beautifully! Allow the muffins to cool completely, then wrap them tightly in saran wrap and store them in a freezer-safe ziptop bag. They will last in the freezer for 6 months. Just remove and allow to thaw at room temperature.
No! You can also make these keto pumpkin muffins in a large bowl with a whisk, I prefer a blender because it blends everything so fast and perfectly.
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Keto Pumpkin Muffins
Ingredients
- 1 cup pumpkin puree
- 6 large eggs
- 1/2 cup almond milk
- 2 tablespoons coconut oil, melted and room temperature
- 1/2 cup monk fruit sweetener, or coconut sugar
- 2 teaspoons pure vanilla extract
- 2 cups almond flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shelled pumpkin seeds for the topping, optional
Instructions
- Preheat your oven to 350ºF with the oven rack in the middle. Place your silicone muffin pan on top of a rimmed baking sheet (to make it easy to lift the muffin pan).
- In your blender, combine all the ingredients except the pumpkin seeds. Blend over medium speed until completely combined, scraping down the sides if needed.
- Divide the pumpkin muffin batter to fill the muffin cups. You should fill the muffin cups 5/6 full. The batter is a thicker batter, so use a butter knife to swirl the center of the batter around to remove any big air pockets. Top the muffins with shelled pumpkin seeds if using. (I love them! They add great crunch!)
- Bake the muffins for 40 minutes, or until the tops are golden brown.
- Will keep in an airtight container for 3 days.
45 Comments on “Keto Almond Flour Pumpkin Muffins”
These muffins are absolutely delicious! It has been hit or miss when I make recipes with almond flour. I have never used monk fruit and was super pleased with it! We have a family favorite for pumpkin chocolate muffins, but now I can make this one without the grains and sugar! Thank you!
Hi Brandi! This is so great to hear! I am glad you loved this recipe and so grateful for your comment.
These muffins are fantastic!!! So easy to make, and so good for you! I added a handful of dried cranberries to them to give them a little bit of fruitiness.
Hi Paul! So glad you liked these muffins! Love the addition of dried cranberries- so yummy!
These muffins are great! My daughter who is a pumpkin fanatic absolutely loves them.
Aww thank you! Love to hear this!
Mine did not rise. I ended up with flat tops. Any idea what went wrong?
Well shoot! I am so sorry your muffins didn’t rise Jennifer. If I had to guess I would guess your baking powder was too old. Baking powder only lasts about 6 months in the pantry and that depends on how long it sat on the shelf prior to purchasing. I usually date mine when I buy it because it is so frustrating when it is inactive. I sure hope they turn out better for you next time.
Delicious! Thanks for the monk fruit sweetener recommendation, it’s much better tasting than Stevia. I’ll definitely be making these again, yum!
I am so happy you are a fan of monk fruit Nora. It is my absolute favorite sweetener. I am so happy you will be making them again.
I am not sure what went wrong. I followed the recipe exactly, except I put it in a loaf pan and baked a bit longer as needed. The flavor is great, but the texture came out very eggy. Like I was eating scrambled eggs baked into a loaf. it just breaks apart at the touch. It is not undercooked as I baked it again until it started to darken too much on the top. Suggestions?
This recipe wasn’t intended as a loaf, but should be made as muffins Katherine. I have made them several times and they have turned out perfectly each time and do not taste ‘eggy’ at all. Maybe next time try them as muffins as opposed to a loaf. I sure hope you have more success next time!
I agree with you about the eggy texture. I made mine as muffins as the recipe stated but I have the same problem yours did.
They do have a lot of eggs! Sadly keto and gluten free baking won’t get you the *exact* same texture as regular baking. But this is the closest I’ve been able to achieve!
You had me at throw everything in the blender! 🥰
These were lovely! Yummy pumkin flavor, great texture and we really enjoyed the crunch of the pumpkin seeds on top!
A great treat to make for a gathering of any kind or to bless a family with a quick breakfast! Two of these and we were STUFFED!
Thanks for a great seasonal muffin, Natalie!
Isn’t it great to just blend the ingredients in a blender Brittney? So easy! I agree the pumpkin seeds on top add the perfect texture.
I made these today and they were so good! While it was warm, I spread ghee on it and it made it even better! Pumpkin, buttery heaven. I’ll definitely be making this again!
Oh my, spreading ghee on them while they are warm is a fantastic idea Sandy! Yum! I am so glad you will be making them again.
These pumpkin muffins are fantastic! Love the amount of spice in them and you are right on with the baking time – 40 minutes was perfect!
Thank you so much for your dedication to the keto/whole30 community with these delicious recipes.
So glad the spice level was just right Coleen. That can be a hard one to balance the flavors. Thank you for your kind words about my recipes and site. I just love sharing tips and recipes and when they are well received it makes it all worthwhile.
How about some keto cream cheese frosting on top 😁
Yes! Adding a cream cheese frosting would be delicious Olivia!
These are so on the list for what I’m making for Sunday! I serve on the Worship team at my church, and I always make treats when I’m on the schedule It’s so exciting that it’s something that I can enjoy too!
I am so happy you will be making these for your worship team on Sunday Kim! That makes my day! I am so glad you will be able to enjoy them too! I sure hope you like them.
I have made these 100 times and are so good. Today I substituted the monk fruit sweetner for 2 scoops of vanilla bean collagen powder. It turned out awesome!
I am so glad you like my pumpkin muffins Cassie! That is fantastic that you have made them 100 times! I love it! Thanks for sharing your tweak to the recipe, substituting vanilla bean collagen powder sounds delicious!
These are the BEST Keto Pumpkin Muffins that I have every made! SO LIGHT AND FLUFFY AND DELICIOUS!! I don’t have a good blender, so I used an electric mixer to blend the wet ingredients first and then added in and stirred together all the dry ingredients. Took exactly 40 minutes to cook perfectly. Had to eat 2 with my coffee! Yummy!!
Wow! I am honored that my Keto pumpkin muffins were the best you have ever made Carla. Thank you so much for sharing that the recipe worked with a mixer as opposed to a blender. That is fantastic! I am so glad you enjoyed them with your coffee! Perfect morning right?
These are delicious! The texture is lovely, and they are moist and flavorful. The only change I made was to use 1 tsp. of cinnamon, 1/2 tsp. ginger, and 1/2 tsp. nutmeg instead of the pumpkin pie spice (which I didn’t have on hand). I’m going to make another batch today; these are my new favorite muffins!
I am so happy that my pumpkin muffins are your new favorite muffin Carolyn. I am also amazed at how moist they are. I love your tweaks to the recipe. It’s great to improvise and use what you have on hand. I am so glad they turned out well for you.
Can this be made in a food processor or using a mixer?
Yes these absolutely can be made with a hand mixer or a food processor. I just prefer the blender. Happy cooking!
I made these muffins this morning and they were amazing. So easy to dump the ingredients in the blender while the oven was preheating. They looked beautiful too! My neighbor’s toddler loved them so much I sent him with 2 muffins for later and gave his mom the recipe.
So, so glad you liked these Amanda! I also love how easy they are to make. They are kinda pretty aren’t they. That is adorable that your neighbors toddler loved them. How nice of you to send him home with muffins for later! You probably made his little day!
I halved the recipe because we are short of eggs and I was trying for the first time. Since I am not keto and mostly just eating lower carb and paleo, I sprinkled a few good quality dairy-free chocolate chips on top and used coconut sugar. BUT it turns out I accidentally used 1/2 cup of sugar, not the 1/4 I should have for a half recipe. haha. But they were still delicious, and not too sweet! I just don’t recommend that if you are actually counting carbs!! I will be making these again for a treat, the chocolate was really good (about 5 choc chips on each was enough) if you can have a little extra something.
Update, the tween appeared and hoovered in 3 of them before I could say anything. I have trouble getting him to eat enough so …. at least he had 600 calories and 30g of fat as a small snack! :D
Yea!!! That’s such a mom win. Filling him up with good and healthy food.
Hahaha! Bet they were even more delicious with the added sugar! Good to know they still turn out. Love the idea of adding chocolate chips! Thanks for sharing!
These are so on the list for what I’m making for Sunday! I serve on the Worship team at my church, and I always make treats when I’m on the schedule It’s so exciting that it’s something that I can enjoy too!
These are fantastic! Followed to a T except substituted Swerve for sugar. Very moist, soft and pumpkin-y. Absolutely loved the simplicity of using a blender. Thank you! Will definitely make again.
I’m so glad you liked them Charis! I love your idea of using Swerve instead of sugar! Appreciate your compliments, and you taking the time to let me know you enjoyed my recipe. Means the world!
I just made the pumpkin muffins. I will be making these again!
Yea! I’m so glad you liked them!
Made these tonight so I can enjoy in the morning! Holy moly they are so good! I loved that there wasn’t an aftertaste with the monk fruit sweetener, it was perfect! So easy to make, thank you for this delicious recipe!!
I love that you made them the night before for a delicious breakfast Celestina. I am glad you enjoyed the monk fruit as a sweetener. Monk fruit is my all time favorite sweetener. Thanks so much for the feedback, it really means the world to me.