These low carb pumpkin donut muffins are tender and moist and taste like old fashioned cake donuts in muffin form. They are an easy one-bowl recipe, no mixer needed. The muffins are ready in less than 30 minutes from start to finish.
I have been craving baked goods with Fall flavors recently, like these pumpkin donut muffins. I love how easy they are to whip up and their mini muffin form keeps me from consuming too many. These mini muffins are tender and light. The pumpkin puree keeps them extra moist.
Ingredients & Tips
- You can use canned or homemade pumpkin puree. If you are making your own pumpkin puree, make sure it is thick and not watery.
- These muffins work best with superfine almond flour, which creates a much lighter texture than regular almond flour. I have not tested this recipe with any other low carb flours.
- Nutmeg is the key to these muffins tasting like old fashioned cake donuts, so try not to leave it out.
- Erythritol can be substituted with Swerve.
- These are better as mini muffins rather than full-sized muffins. If you try to bake full-sized ones, they take a lot longer to cook through and the muffins start to overcook on top.
- Make sure to use mini muffin liners. The muffins have a very delicate crumb so they are hard to remove if you bake them directly into the mini muffin pan.
More Keto Pumpkin Desserts
- No Bake Keto Pumpkin Brownies
- Keto Pumpkin Snickerdoodle Muffins
- Keto Microwave Pumpkin Cheesecake
- Keto Pumpkin Bread
- Keto Pumpkin Bars
Keto Pumpkin Donut Muffins
- 1 cup superfine blanched almond flour
- 1/3 cup erythritol sweetener granular
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup unsalted butter melted
- 1/4 cup pumpkin puree
CINNAMON SUGAR COATING
- 2 tbsp erythritol sweetener granular
- 1/4 tsp ground cinnamon
- Preheat oven to 350°F. Line mini muffin pan with muffin liners.
- In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon and nutmeg until evenly combined.
- Add in eggs, vanilla, butter, pumpkin and whisk until a smooth batter forms.
- Add about 1 tbsp batter to each muffin mold (or whatever amount is needed to make them about 2/3 full). Bake for about 13-15 minutes. A toothpick inserted should come out mostly clean and if you apply pressure to the surface of the muffins they should bounce back.
- Let muffins cool in pan for a few minutes so they are not too hot to pick up. While waiting for them to cool, making your cinnamon sugar coating. In a small bowl, combine cinnamon sugar coating ingredients and whisk to evenly combine.
- While muffins are still warm and the tops are still moist, dip tops in cinnamon sugar coating. If your muffin tops are dry and not moist you can brush them with a little water before coating them in cinnamon sugar. The cinnamon sugar coating will not stick unless the tops of the muffins are moist.
- I recommend using mini muffin liners.* The muffins have a very delicate crumb, so they are very hard to remove if they are baked directly into the pan.
- Mini muffin pans can vary in size which can affect your baking time. I used this mini muffin pan*
- I used So Nourished Erythritol Sweetener Granular.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition does not include cinnamon sugar coating. The net carbs count excludes fiber and carbs from erythritol. There is less than 1 net carb per muffin which is why net carbs is not displayed in the nutrition estimate.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.