Craving more keto pumpkin recipes? Try my keto pumpkin bread, keto pumpkin pie, and keto pumpkin bars next. Confession- Pumpkin is NOT a seasonal food in my household, and a big reason for that are my keto pumpkin muffins. I reckon my family enjoy these muffins more than any other baked good because they are easy, use pantry staple ingredients, and are actually good-for-you!
Why I love this recipe
6 Ingredients! Seriously, count them yourself! I dare you to find an easier muffin recipe than this. NO flour. Not only are there minimal ingredients, but none of them are flour. NADA. No coconut flour and no almond flour are needed. Extra moist. Unlike other pumpkin muffins, these ones are super moist and almost fudgy in the middle. One bowl! No fancy kitchen gadgets or multiple mixing bowls are needed- Just one.
Ingredients needed
Pumpkin puree. 100% unsweetened pumpkin puree (not pumpkin pie filling). Skip the canned variety and make my homemade pumpkin puree. Almond butter. Smooth and creamy almond butter with no added sugar. Again, you can also use peanut butter or cashew butter of the smooth variety. Keto maple syrup. Keeps the muffins super moist and also helps sweeten them. Do yourself a favor and make my homemade keto maple syrup. It’s SO much cheaper than anything store-bought and tastes amazing. Eggs. Room temperature. You may think 4 eggs are a bit much, but trust me, they help with the stability, seeing as we skip the flour. Baking soda. Gives a little stability to the muffins. Pumpkin pie spice. For those lovely warming fall spices. Keto chocolate chips. Optional, but any good muffin needs some sugar free chocolate chips folded through them.
How to make keto pumpkin muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Um, these are just pure divinity, and so easy to make! I’ve got a lot of health issues that severely limit my energies and finding really good, low-carb recipes I can actually do is a gift. Thank you for this fantastic recipe. Gobsmacked.” – Elyse
Arman’s recipe tips
Do not overbake the muffins as they continue cooking as they are cooling down. Avoid overmixing the batter, as it can affect the overall texture of the muffins. A common result of overmixing is that the baked muffins will sink in the middle as they cool down. Don’t fret, though, as they will still be delicious! If you don’t follow a strict low carb diet, standard maple syrup or honey will work. Feel free to switch out the chocolate chips for pumpkin seeds or a simple dusting of keto powdered sugar.
Storage instructions
To store: Muffins should always be stored in the refrigerator, covered. They will keep well for up to 1 week. To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
More low carb muffins to try
Keto muffins Keto lemon blueberry muffins Keto chocolate muffins Keto banana muffins Coconut flour muffins Almond flour muffins
Originally published September 2021, updated and republished June 2024
