Keto Pumpkin Muffins
Keto Pumpkin Muffins Recipe + Video – moist protein packed pumpkin muffins made with almond flour and sweetened with monk fruit. The batter is made in the blender! Paleo, gluten free, grain free, dairy free, refined sugar free, soy free, clean eating, real food.
It is October 1st! Let’s put pumpkin in everything!
After a very hot summer, I am so ready for fall and cold crisp days. And most of all, for cozy, comforting fall meals and baked goods. My current favorite being this keto pumpkin muffins.
Keto Pumpkin Muffin Ingredients
These keto pumpkin muffins are made with almond flour and sweetened with monkfruit, which has 0 net carbs!
They are packed with protein thanks to the almond flour and the 6 eggs in the muffin batter. That’s half an egg per muffin! They’re spiced with pumpkin pie spice, and of course packed with an entire cup of pumpkin puree.
Keto Pumpkin Muffin Batter
I love making my muffin batters in my blender. The batter comes out silky smooth, and I can pour the batter right in to my muffin pan.
I’m still loving my silicone muffin pans, the muffins pop right out! No sticking! And I don’t have to use paper muffin liners and waste any of my delicious keto pumpkin muffin that got stuck to the muffin liner.
Keto Pumpkin Muffin Texture
The almond flour gives these muffins a delicious nutty bite, and a wonderful texture. My husband brought these keto pumpkin muffins to work and none of the guys could tell that these were keto! If it passes for them, you know these muffins are good.
To add even more nuttiness, I top the muffins with some shelled pumpkin seeds. This is optional, but I love the crunch it adds to the muffins.
I’ll be enjoying these keto pumpkin all October long for breakfast or for a quick protein packed snack.
My husband and kids love these muffins too!
Watch Pumpkin Muffin Recipe Video (57 seconds)
Keto Pumpkin Muffins
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
Print Recipe
Pin RecipeIngredients
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.
Notes
You can also make this in mixing bowls with a whisk, I prefer a blender because it blends everything so fast and perfectly.
These freeze beautifully! Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag. Will keep in the freezer for 6 months. Just remove and allow to thaw at room temperature.
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20 Comments on “Keto Pumpkin Muffins”
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I just made the pumpkin muffins. I will be making these again!
★★★★★
Yea! I’m so glad you liked them!
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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 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!
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!
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!
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.
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?
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!