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!

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

A almond flour pumpkin muffin with a bite taken out of it with small pumpkins in the background

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

The steps to making keto pumpkin muffins
  1. 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). 
  2. In your blender, combine all the ingredients except the pumpkin seeds. Blend over medium speed until completely combined, scraping down the sides if needed.
  3. 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.
  4. Bake the muffins for 40 minutes, or until the tops are golden brown.
A tray of paleo pumpkin muffins with 1 muffin flipped up with a bite taken out of it

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!

a plate of paleo pumpkin muffins, 1 has a bite taken out of it

Recipe FAQs

Can I freeze these almond flour pumpkin muffins?

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.

Do I have to use a blender?

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

Moist, protein-packed, keto almond flour pumpkin muffins made with 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!
5 from 5 ratings

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.

Notes

Blender: I love making my muffin batters 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 in an airtight container at room temperature and eat within 4 days for optimal freshness.
Alternative Method: You can also make this in a large bowl with a whisk, I prefer a blender because it blends everything so fast and perfectly.
Freezer: 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.
Add-ins: Throw in dark chocolate chips or chopped nuts, and top with toasted pumpkin seeds for the ultimate almond flour pumpkin muffin!
Calories: 108, Total Carbs: 11.1g, Protein: 2g, Fat: 5.1g, Fiber: 0.7g, Net Carbs: 10g
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