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Keto Pumpkin Muffins

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4.86 from 326 votes
By Carine - - 9 Comments

These easy keto pumpkin muffins are the most amazing moist, pumpkin spice muffins with only 3.3g of net carbs per serving! Plus, these are gluten-free paleo pumpkin muffins!

Calling all the pumpkin spices lovers with this new keto diet recipe!

How to make pumpkin muffins keto-friendly?

The original pumpkin muffin recipe is not suitable for a keto diet. In fact, most pumpkin muffins from the store contain sugar, white whole-wheat flour, and both are high in carbs.

So let me share with you how to make delicious keto low-carb pumpkin muffins that are moist, flavorsome, and low in carbs.

Keto friendly pumpkin muffins

Dry ingredients

To make healthy pumpkin muffins low in carbs, you need to use wholesome gluten-free flours and sugar-free sweeteners, also known as sugar alcohols. Following is what you need to make this keto pumpkin muffins recipe:

  • Almond flour – that’s the main flour used in this recipe. Almond flour pumpkin muffins stay moist and soft like the original recipe. That’s why I use this flour as the main ingredient in this keto muffin recipe.
  • Coconut flour – it is a high-fiber flour that gives a cake texture to the muffins. You need a combination of both almond and coconut flours to achieve the best muffin crumb.
  • Erythritol – it’s a safe keto-friendly sweetener with zero carbs and zero calories. You can also use others sugar alcohols like xylitol.
  • Pumpkin spices – if you can’t find the ready-made pumpkin spices in your store, jump to the recipe note section of the recipe card to see the mix of dried spices you need to achieve the same flavor.
  • Baking powder – if you are intolerant to gluten and you want to ensure that this recipe makes 100% gluten-free pumpkin muffins, choose a gluten-free baking powder.
  • Salt

Measure the dry ingredients precisely

The trick to making the best pumpkin muffins with keto flours is to measure the flours precisely. In fact, keto flours are high in fiber, and if you add a little too much of them, the muffins will be too dense, dry, and not as good. I recommend the scoop and level method to fill your cups and to always use US standard cups in my recipes.

How to make keto pumpkin muffins

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Simply whisk all the dry ingredients together in a large bowl to avoid lumps.

Liquid ingredients

The liquid ingredients must be at room temperature for this recipe. This is an easy pumpkin muffin recipe, but if you want to succeed, the temperature of ingredients matters.

In fact, cold eggs or almond milk lumps melted coconut oil or too hot coconut oil will cook your eggs! So prepare the ingredients 1 hour before starting to ensure they are all at the same temperature. All you need in this recipe are pretty simple:

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  • Canned pumpkin puree – pumpkin is a keto-friendly vegetable, and therefore, you can use pumpkin puree in keto recipes. However, always make sure you are using 100% canned pumpkin puree without added sugar or additives. Don’t use pumpkin pie filling in this recipe. It’s very different. Also, homemade pumpkin puree can work if made with steamed or roasted pumpkin, not boiled! Learn how to make your own pumpkin puree.
  • Melted coconut oil – or melted butter. If you use coconut oil, make sure you measure the oil melted and use it lukewarm, not piping hot, or it will cook your eggs.
  • Eggs – use large eggs at room temperature. If your eggs are cold, place them in a warm batter bath to bring them to room temperature quickly.
  • Unsweetened almond milk
  • Vanilla extract

How to bake your muffins?

This recipe fills a 12-muffin-cup tin. Since they are moist pumpkin muffins, it’s easier if you line the muffin pan with paper liners. It will be much easier to release each muffin.

Bake the muffins in the center rack of a preheated oven at 350F (180C). I recommend baking the muffins for 20 minutes, then insert a skewer in the center of one muffin, and if the center comes out clean, they are ready to remove from the oven.

Otherwise, keep baking for an extra 10 minutes. In general, it takes between 20 – 30 minutes max to bake the 12 muffin tin.

Keto Pumpkin muffins recipe

How to decorate muffins?

You can add many keto-friendly toppings on top of your prepared muffins. Cool the muffins down before adding any toppings. The best keto toppings are:

  • Keto icing – see recipe card for the recipe. It uses a combo of heavy cream, powdered erythritol, and vanilla.
  • Cream cheese
  • Nuts – add some crunched candied pecan on top of the previous icing.
  • Nut peanut – a dollop of almond butter or peanut butter taste amazing with these pumpkin spice muffins.

almond flour pumpkin muffins

Create different flavors!

You can add so many keto-friendly ingredients to this recipe to turn this easy keto pumpkin spice muffins recipe into an even better one! If you want to make:

  • Keto pumpkin chocolate chip muffins – add 1/2 cup of sugar-free chocolate chips into the prepared batter.
  • Keto pumpkin cream cheese muffins – fill each muffin cup with the batter following my recipe below. Then, use a toothpick to swirl a tablespoon of sweet cream cheese in the center of each muffin. To make the cream cheese swirl batter, beat 1 cup of soft cream cheese with 1/2 teaspoon vanilla extract and 2-4 tablespoons of powdered erythritol and spread a tablespoon on top of each muffin.

low carb pumpkin muffins

The addition of sugar-free chocolate chips will raise the net carbs per serving more than a cream cheese swirl. It’s up to you to choose what you prefer and what matches your daily macro the best!

How to store your muffins?

These keto low-carb pumpkin muffins contain pumpkin puree and eggs. It means that they store longer in the fridge. I recommend storing the muffins in a sealed container in the fridge for up to 7 days.

Otherwise, you can freeze the muffins and thaw them on the countertop at room temperature the day before eating.

How to make pumpkin spices?

If you can’t find ready-made pumpkin spices in the store, make your own at home. The recipe below is for 3 teaspoons of pumpkin spices. Use this recipe to swap the 3 teaspoons of pumpkin spices recommended in the recipe.

  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon all spices

low carb Keto pumpkin muffins

More keto pumpkin recipes

If you love keto pumpkin recipes, have a look at my other keto-friendly pumpkin recipes below!

Have you made these keto-friendly pumpkin muffins? Share a picture of your creation with me on Instagram! I love to connect with you and see my recipes from your kitchen!

XOXO Carine

Recipe Card

Keto Pumpkin Muffins

keto pumpkin spice muffins
3.3gNet Carbs
4.86 from 326 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Net Carbs 3.3g
Fat 18.2g
Protein 5.7g
Calories 202.2kcal
Author: Carine Claudepierre
12 muffins
A moist keto low-carb pumpkin muffin recipe with delicious fall flavors.

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Net Carbs
4.86 from 326 votes
Review Print


Liquid ingredients

  • 4 large Eggs at room temperature
  • ¼ cup Unsweetened almond milk at room temperature
  • cup Pumpkin puree canned, not pumpkin pie filling!
  • ½ cup Coconut Oil or melted butter, at room temperature not burning hot
  • 1 teaspoon Vanilla Extract

Dry ingredients

Icing - optional

  • 1 cup Powdered Erythritol
  • 2 tablespoons Heavy Cream or coconut cream if dairy free
  • ¼ teaspoon Vanilla Extract
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  • Before, you start, make sure the eggs, melted coconut oil, and almond milk are at room temperature.
  • Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cups. Set aside.
  • In a large mixing bowl, beat eggs with unsweetened almond milk, canned pumpkin puree, melted coconut oil, and vanilla. Set aside.
  • In another large mixing bowl, whisk almond flour, coconut flour, erythritol, pumpkin spices, salt, and baking powder
  • Pour the dry ingredients into the wet ingredients and stir with a spatula to combine. The batter will be thick and dense, not liquid as regular pumpkin muffins and that's what you want.
  • Scoop the batter with a spoon and fill the 12-muffin paper cups evenly. The batter is thick and rough, to achieve a lovely smooth on top of the muffins I recommend you wet your fingers and pat the top of each muffin to pack and smoothen the batter into the muffin case.
  • Bake for 20-30 minutes on the center rack of the oven or until a skewer inserted in the center of the muffins comes out clean
  • Cool down for 10 minutes in the pan, then transfer each muffin onto a cooling rack for 2 hours.


  • Store the muffins in a sealed box for 2 days in the pantry or for 1 week in the fridge.
  • Freeze in a sealed airtight container and thaw the day before on the countertop
The nutrition panel is without frosting. Frosting adds only 0.1 g net carbs per muffins.
Pumpkin spices: replace the 3 teaspoons of pumpkin spices with homemade pumpkin spices, simply combine:1 1/2 teaspoon ground cinnamon + 1/2 teaspoon ground nutmeg + 1/2 teaspoon ground ginger + 1/2 teaspoon all spices.
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Nutrition Facts
Keto Pumpkin Muffins
Amount Per Serving (1 muffin)
Calories 202.2 Calories from Fat 164
% Daily Value*
Fat 18.2g28%
Saturated Fat 9.4g59%
Cholesterol 62mg21%
Sodium 192.6mg8%
Potassium 51mg1%
Carbohydrates 6.4g2%
Fiber 3.1g13%
Sugar 1.3g1%
Protein 5.7g11%
Vitamin A 2208.3IU44%
Vitamin C 0.6mg1%
Calcium 107.3mg11%
Iron 1.2mg7%
Net Carbs 3.3g
* Percent Daily Values are based on a 2000 calorie diet.

Keto pumpkin muffins

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Recipe Rating

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    9 thoughts on Keto Pumpkin Muffins
  1. Does it matter if I use unsweetened vanilla almond milk vs just unsweetened “plain” almond milk?

  2. 5 stars
    Everyone in my family loves these muffins. I left them to cool and when I got home, my husband and kids had eaten almost all of them! Really great texture and flavour.

  3. do you think I can sub the eggs with either flax egg or egg replacr. Trying to veganize this. Thanks

    • No sorry it won’t work because the flours are keto and so low in carbs (no starch) that it won’t hold as a muffin. XOXO Carine


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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