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Keto Pumpkin Muffins

Tis’ the season to spice it up … with pumpkin! If pumpkin spice calls your name, add these muffins to your list! 

Looking for more pumpkin spice recipes? Check out my Keto Pumpkin Pie and Keto Pumpkin Spice Latte!

Keto Pumpkin Muffins

That cool crisp autumn breeze is in the air and with that comes Fall decor, Fall activities, and adventures, apple picking, pumpkin patches, apple cider donuts (for non-keto dieters), and pumpkin spice everything!

Yes, you heard me correctly … pumpkin spice everything. It is officially that time of year to make your favorite recipes, but with Pumpkin Spice!

Keto Pumpkin Muffins PINTEREST

Stick to your ketogenic diet while enjoying these incredible pumpkin spice muffins!
… And if that wasn’t enough to convince you, they can be made in just 30 minutes.

Keto Pumpkin Spice Muffin Ingredients

Keto Pumpkin Muffins ingredients

Flour: 2 cups of almond flour, ½ cup of coconut flour

Pumpkin: 2 tablespoons of pumpkin pie spice, ¾ cup of pumpkin puree

Monkfruit: ¾ cup of Lakanto Classic Monkfruit

Dairy: 2 large eggs, 4 tablespoons of melted butter

Baking Powder: 1 teaspoon of baking powder

Salt: ¼ teaspoon of sea salt

How To Make Keto Pumpkin Spice Muffins

Preheat. Start off by preheating your oven to 315 degrees F. While you’re doing that, line a 12-count muffin pan with cupcake liners.

Mix. In a large mixing bowl, whisk together the almond flour, coconut flour, Lakanto sweetener, pumpkin pie spice, baking powder, and salt.

Keto Pumpkin Muffins dry ingredients

Add. Add in the pumpkin puree, eggs, and melted butter and beat with an electric hand mixer on high until well combined. 

Keto Pumpkin Muffins dough

Transfer. Transfer the batter to the prepared muffin pan and press evenly to make it smooth on top.

Bake. Bake for 30 minutes, then remove them from the oven. Allow them to cool completely in the muffin pan. 

Keto Pumpkin Muffins FEATURE

Serve and enjoy!

Can I Substitute Canned Pumpkin For Pumpkin Puree?

You can certainly substitute canned pumpkin for pumpkin puree if that’s what you prefer or if that’s what you have on hand!

The ratios are the same as well. This recipe calls for ¾ cup of pumpkin puree, which means it would be ¾ cup of canned pumpkin if you go that route.

Do Pumpkin Muffins Need To Be Refrigerated? 

No, they do not. Actually, do not even put them in the refrigerator. 

The cool air and temperature from the fridge will cause the muffins to dry out rather than staying moist. 

Keto Pumpkin Muffins top view

How To Store Pumpkin Muffins?

There are multiple ways to keep your freshly baked muffins moist and fresh.

The first method is freezing them. This works well because you can keep them stored in the freezer for a while and whenever you want one, you can just pull it out and let it thaw! Place them in a single layer in an airtight container over a paper towel and then cover them with a paper towel as well. 

The next method is storing them in a lidded container. First, line the bottom of the container with a paper towel. After placing the muffins on top of the paper towel, cover the muffin tops with a paper towel as well. The paper towels will absorb the moisture which will make sure the tops of your muffins don’t get soggy and sticky. This method will keep your muffins moist and fresh for 2-3 days.

Another way to store them is to just leave them on the wire rack. This method is best when you’re baking them to be eaten the next day or morning. Just cover the muffins with a tea towel while they sit out. This is a great method to help keep your muffins fresh overnight!

Other Pumpkin Recipes To Spice Up Your Fall

Keto Pumpkin Muffins FEATURE

Keto Pumpkin Muffins

Yield: 12
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Spice up the Fall season with the perfect Keto Pumpkin Spice Muffins! Enjoy the season's favorite treat while sticking to your keto diet.

Ingredients

Instructions

  1. Preheat oven to 315 degrees F and line an 12-count muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, Lakanto sweetener, pumpkin pie spice, baking powder, and salt.
  3. Add the pumpkin puree, eggs, and melted butter and beat with an electric hand mixer on high until well combined.
  4. Transfer the batter to the prepared muffin pan and press evenly to make smooth on top.
  5. Bake for 30 minutes, then remove from oven and allow to cool completely in the muffin pan.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 136mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 6g

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Debi

Saturday 23rd of October 2021

Recipe calls for baking powder and baking soda, but baking soda is not on the ingredient list, and recipe says bake at 325, but the video says 315? I’m just slightly confused, help!!

Cathy Dean

Sunday 24th of October 2021

Thanks for letting me know Debi! I kept tweaking this recipe over the course of 3 weeks, and missed some of the edits, lol....I have removed the baking soda and changed the temperature to 315 ;)

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