These low carb pumpkin muffins are so easy to make. The batter does not contain any flour and can even be mixed in the blender. The muffins come out very moist and taste like pumpkin and pumpkin spices.
I love how easy these muffins are. I finished making the muffin batter even before my oven finished preheating. The muffins come out incredibly moist and pumpkiny and it’s hard to believe that the batter does not contain any flour.
Ingredient Tips and Substitutions
You can use canned or make your own. I used the canned ones for convenience. If making your own, make sure it’s thick and not too watery.
Almond butter can be substituted with other nut butters like peanut butter or cashew butter. The nut butter, when mixed with the eggs, helps to produce a cake-like structure for these muffins even though there is no flour.
The muffins are sweetened with erythritol. Other granular sweetener alternatives like Swerve or Lankanto Monkfruit (which are both erythritol blends) should also work. I don’t recommend reducing the erythritol. The muffins are not super sweet. Also, the sweetener contributes to the moisture in these muffins so if you don’t add enough sweetener, the muffins will not be as moist.
How to Make Keto Pumpkin Muffins
The muffin batter comes together in just a few minutes after you measure out your ingredients. You have two ways you can mix the batter:
- Add everything except the chocolate chips (if using) into a large bowl and whisk. Stir in the chocolate chips.
- Or add everything but the chocolate chips into a blender and blend until fully mixed. Then stir in the chocolate chips if using.
More Keto Pumpkin Recipes
Keto Pumpkin Muffins
- 1 cup creamy natural almond butter unsweetened
- 2/3 cup pumpkin puree
- 2 large eggs
- 2/3 cup erythritol granular
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 cup Lily's semisweet chocolate chips optional
- Preheat oven to 350°F. Line a muffin pan with liners (you will only need 10 out of the 12).
- Add all ingredients except chocolate chips. Whisk until smooth batter forms. (You can also mix in a blender.) Stir in chocolate chips. If desired, reserve some of the chocolate chips to be sprinkled on top of the batter.
- Using a large ice cream scoop, scoop batter into muffin pan, filling the liners about 3/4 full. Sprinkle remaining chocolate chips on top. Bake muffins for about 18-22 minutes. The top of the muffins should puff up and a toothpick inserted should only have a few crumbs clinging. Don't worry if the tops of the muffins sink slightly as they cool. Let muffins cool completely before removing from pan and eating.
- The tops of the muffins may deflate slightly, this is normal since the muffins don't have flour. The best way to check if muffins are done is by inserting a toothpick.
- I use natural creamy almond butter (the kind that needs to be stirred). While you can use almond butter processed with oils, it will be much thicker and harder to stir.
- You can substitute almond butter with other nut butters. I have not tested this with sunflower butter.
- The chocolate chips are completely optional. They taste great without them too.
- I use Lily's semi-sweet baking chips.* The muffins in the photos use Lily's dark chocolate chips, but I have since modified the recipe because the semi-sweet or milk chocolate chips pair better with the pumpkin batter (the dark chocolate is a little too bitter).
- 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).
- Nutrition estimate does not include chocolate chips. The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
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.