Keto Pumpkin Muffins

Indulge in the warm, cozy flavors of fall with these Keto Pumpkin Muffins—a guilt-free treat perfect for anyone following a low-carb lifestyle. Made with a blend of almond and coconut flours, these fluffy muffins are naturally gluten-free and packed with nutrient-rich pumpkin purée. Sweetened with erythritol for a sugar-free option, they’re spiced with comforting notes of pumpkin pie spice and cinnamon, making every bite a burst of autumnal goodness. With just 15 minutes of prep time, these easy-to-make muffins are a delicious breakfast, snack, or dessert option that pairs perfectly with your favorite hot beverage. Moist, flavorful, and keto-friendly, these muffins are a satisfying way to enjoy fall flavors without breaking your diet.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut flour
• 0.5 cup Pumpkin purée
• 0.5 cup Erythritol
• 2 teaspoons Baking powder
• 1 tablespoon Pumpkin pie spice
• 1 teaspoon Cinnamon
• 0.25 teaspoon Salt
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.25 cup Unsweetened almond milk
• 0.25 cup Coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt. Mix well to ensure there are no lumps.

Step 3

In another bowl, whisk together the eggs, pumpkin purée, vanilla extract, and unsweetened almond milk until fully combined.

Step 4

Melt the coconut oil in the microwave or on the stovetop, then let it cool slightly before adding it to the wet ingredients. Stir to combine.

Step 5

Pour the wet ingredients into the dry ingredients, mixing gently until the batter is smooth and well combined. Take care not to over-mix.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 7

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.

Nutrition Facts

Serving size	(685.0g)

Amount per serving	% Daily Value*
Calories	1690.6

Total Fat 145.5g	0%
Saturated Fat 58.4g	0%
Polyunsaturated Fat 1.1g
Cholesterol 558mg	0%
Sodium 1761.4mg	0%
Total Carbohydrate 182.1g	0%
Dietary Fiber 27.6g	0%
Total Sugars 11.6g
Protein 54.4g	0%

Vitamin D 145.0IU	0%
Calcium 601.3mg	0%
Iron 11.6mg	0%
Potassium 620.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 9.6%

Carbs: 32.3%