Keto Pumpkin Muffins
These keto 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 keto 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.
Ingredients
- Natural almond butter
- Pumpkin puree
- Large eggs
- Erythritol granular
- Baking powder
- Pumpkin pie spice
- Lily’s semisweet chocolate chips (optional)
You don’t need any almond flour or coconut flour like other keto muffin recipes and it’s hard to believe that the batter does not contain any flour. They have a very similar texture to regular pumpkin muffins but they are low carb and keto-friendly.
Substitutions
- Pumpkin Puree: You can use canned or make your own. I used the canned ones for convenience but be sure to buy plain pumpkin puree and not pumpkin pie filling. If making your own, make sure it’s thick and not too watery.
- Almond Butter: 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.
- Erythritol Granular: 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.
- Pumpkin Pie Spice: You can buy a pumpkin spice blend or mix up some ground cinnamon, nutmeg, cloves, allspice, and ginger to make your own.
- Chocolate Chips: The sugar-free chocolate chips are optional, but I like the combination with the pumpkin. You can also swap them for chopped nuts if you prefer. Walnuts, pecans, or almonds would work well.
How to Make this Keto Pumpkin Muffins Recipe
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 mixing 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.
Once you’ve made the batter, divide it evenly in a muffin pan lined with paper liners. Spoon the batter into the muffin cups so they are 3/4 cup full. I like to sprinkle extra chocolate chips on top.
Bake the muffins for 18 to 22 minutes at 350°F or until a toothpick or cake tester comes out clean.
Storage Tips
You can keep these keto muffins at room temperature or store them in the refrigerator. You can also freeze them in an airtight container in the freezer for two months.
I love how easy these keto muffins are. I finished making the muffin batter even before my oven finished preheating. The muffins come out incredibly moist and the flavor is very pumpkin. They are great for breakfast or an easy snack.
More Keto Pumpkin Recipes
- Keto Pumpkin Snickerdoodle Muffins
- Flourless Pumpkin Brownies
- Keto Chocolate Pumpkin Bread
- Keto Pumpkin Bread
Keto Pumpkin Muffins
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
I made these with sunflower seed butter for Halloween. Baking sunflower seed butter with baking soda turns the muffins green on the next day. Since this recipe calls for baking powder I threw in some baking soda too, just in case, though I read later on the internet that baking powder will cause the same chemical reaction. The color green changes everyday, so try not to eat them all in the first couple of days. I left out the chocolate. Next time I will add walnuts. Thank you for your recipe!
Thanks for sharing your experience!
I love these muffins… I make them all the time. So easy. I sometimes use Almond Butter, and sometimes Cashew, or half and half ( Trader Joes when they have them). I use Lakanto MOnk Fruit sweetener, and have used both original and golden, depending on what I had. I did find with the casher butter I have to bake them 5 minutes longer. I let them cool, freeze them, and take out two at a time and they are great. Thank you.
Thanks so much for sharing your adjustments!
I made this recipe and these tasted really good! Unfortunately the erythritol is pretty hard on my digestive system. Would it be possible to substitute something like apple sauce for the erythritol?
you can try another sweetener. Applesauce would not work well as a substitute for a sweetener because it’s going to add a lot of moisture and it’s not sweet enough
Am I able to use regular butter?
no regular butter is not a substitute for a nut butter