Introduction
Oh, friend! There’s just something magical about those crisp autumn days, isn’t there? The leaves changing, the air turning cool, and that undeniable urge to fill your home with the warm, spicy aroma of pumpkin baked goods. For the longest time, I thought going low carb or keto meant saying goodbye to those cozy moments. But guess what? You absolutely DON’T have to miss out! I whipped up these incredibly easy and absolutely delicious low carb keto pumpkin muffins, and let me tell you, they are pure sunshine in a wrapper. They capture all that classic pumpkin spice goodness without any of the sugar or guilt. Seriously, they are so simple, you can have them mixed up and in the oven in no time. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: From mixing bowl to oven in under 15 minutes – perfect for those sudden pumpkin cravings!
- Easy: No fancy equipment or complicated steps here. If you can stir, you can make these!
- Giftable: Bake a batch and share the low carb love with friends and family (if you can bear to part with them!).
- Crowd-Pleasing: Even folks not watching their carbs will devour these. They’re just that good!
Ingredients
Gather ’round, let’s talk ingredients! Nothing too wild here, just some keto pantry staples ready to work their magic.
- 1/2 cup Blanched Almond Flour: Gives a tender crumb. Make sure it’s blanched for the best texture!
- 1/2 cup Coconut Flour: Super absorbent and helps balance the texture with the almond flour. Don’t swap this 1:1 with almond flour!
- 1/2 cup Monk Fruit Allulose Blend: My favorite keto-friendly sweetener blend. It measures like sugar and doesn’t have a weird aftertaste.
- 1 tbsp Baking powder: Our leavening friend to help these muffins rise beautifully.
- 1 tbsp Pumpkin pie spice: This is where the magic happens! Gives us all those classic fall flavors.
- 1/4 tsp Sea salt: Just a pinch to balance all that sweetness and spice.
- 4 large Eggs: Bring everything together and add richness.
- 3/4 cup Pumpkin puree: Make sure it’s 100% pure pumpkin, NOT pumpkin pie filling!
- 1/2 cup Unsweetened almond milk: Keeps the batter moist without adding carbs.
- 1/2 cup Ghee (measured solid, then melted): Adds a lovely richness and moisture. You can easily swap this for melted butter or melted coconut oil if you prefer.
- 1 tsp Vanilla extract: Enhances all those warm flavors.
- 3 tbsp Pumpkin seeds (for topping – optional): Adds a nice crunch and pretty finish, but totally optional!
How to Make It
Alright, let’s get baking! It’s super straightforward, promise.
First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it really well. This just makes life easier later!
In a large bowl, whisk together your dry ingredients: the almond flour, coconut flour, sweetener blend, baking powder, pumpkin pie spice, and salt. Give it a good mix to make sure everything is evenly distributed.
In a separate medium bowl, whisk together your wet ingredients: the eggs, pumpkin puree, unsweetened almond milk, melted ghee (or butter/coconut oil), and vanilla extract. Whisk until everything is smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Now, gently fold everything together with a spatula or spoon just until combined. Be careful not to overmix! A few small lumps are totally fine.
Spoon the batter evenly into your prepared muffin cups, filling each one about two-thirds full. If you’re using the pumpkin seeds, sprinkle them generously over the top of each muffin.
Bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them towards the end of the baking time.
Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. I know it’s hard to wait, but it helps them set up properly!
Substitutions & Additions
Want to shake things up or need a swap? Here are some ideas:
- Sweetener: You can use other granular keto sweeteners like erythritol, xylitol (be careful with pets!), or a stevia blend. Adjust amount based on package instructions if not using a 1:1 blend.
- Fat: As mentioned, melted butter or coconut oil work perfectly in place of ghee.
- Milk: Heavy cream thinned slightly with water (about 2 parts cream to 1 part water) can be used for a richer muffin.
- Additions: Feel free to fold in 1/4 cup of chopped pecans or walnuts, or maybe even some sugar-free chocolate chips (Lily’s are great!). A pinch of ground ginger or cloves can amp up the spice factor even more.
Tips for Success
A few little pointers to make sure your muffins turn out perfect every time:
- Measure your flours correctly: Spoon the flour into your measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this can pack it down and result in too much flour.
- Don’t overmix: Overmixing gluten-free flours can still lead to a tougher texture. Mix just until the dry ingredients are incorporated into the wet.
- Use room temperature eggs: Room temperature eggs mix more evenly into the batter. If you forget, you can quickly warm them by placing them in a bowl of warm water for 5-10 minutes.
- Check for doneness: Ovens can vary, so start checking around 22 minutes. The muffins should be golden brown and spring back when gently pressed.
How to Store It
Once completely cooled, you can store these muffins:
- At Room Temperature: In an airtight container for 1-2 days.
- In the Refrigerator: In an airtight container for up to 5 days.
- In the Freezer: Wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in the microwave.
FAQs
Got questions? I’ve got answers!
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No! Pumpkin pie filling has added sugar and spices and is much thinner. You need 100% pure pumpkin puree for this recipe.
Q: How many net carbs are in one muffin?
A: This will depend slightly on the specific brands of ingredients you use (especially the sweetener and flours). Using standard values, each muffin is typically around 3-4 net carbs. Always calculate with your specific ingredients for the most accurate count!
Q: My muffins didn’t rise much, what happened?
A: Make sure your baking powder isn’t expired! Also, ensure your oven is preheated properly and avoid overmixing the batter.
Cozy Low Carb Keto Pumpkin Muffins
Equipment
- 12-cup muffin tin Line with paper liners or grease
- Large bowl
- Medium bowl
- Whisk
- Spatula or spoon
- Wire rack For cooling
- toothpick For checking doneness
Ingredients
Muffin Ingredients
- 0.5 cup Blanched Almond Flour Make sure it's blanched for the best texture!
- 0.5 cup Coconut Flour Super absorbent and helps balance the texture with the almond flour. Don't swap this 1:1 with almond flour!
- 0.5 cup Monk Fruit Allulose Blend My favorite keto-friendly sweetener blend. It measures like sugar and doesn't have a weird aftertaste.
- 1 tbsp Baking powder Our leavening friend to help these muffins rise beautifully.
- 1 tbsp Pumpkin pie spice This is where the magic happens! Gives us all those classic fall flavors.
- 0.25 tsp Sea salt Just a pinch to balance all that sweetness and spice.
- 4 large Eggs Bring everything together and add richness.
- 0.75 cup Pumpkin puree Make sure it's 100% pure pumpkin, NOT pumpkin pie filling!
- 0.5 cup Unsweetened almond milk Keeps the batter moist without adding carbs.
- 0.5 cup Ghee measured solid, then melted. You can easily swap this for melted butter or melted coconut oil if you prefer.
- 1 tsp Vanilla extract Enhances all those warm flavors.
- 3 tbsp Pumpkin seeds (for topping - optional): Adds a nice crunch and pretty finish, but totally optional!
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it really well.
- In a large bowl, whisk together your dry ingredients: the almond flour, coconut flour, sweetener blend, baking powder, pumpkin pie spice, and salt. Give it a good mix to make sure everything is evenly distributed.
- In a separate medium bowl, whisk together your wet ingredients: the eggs, pumpkin puree, unsweetened almond milk, melted ghee (or butter/coconut oil), and vanilla extract. Whisk until everything is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Now, gently fold everything together with a spatula or spoon just until combined. Be careful not to overmix! A few small lumps are totally fine.
- Spoon the batter evenly into your prepared muffin cups, filling each one about two-thirds full.
- If you're using the pumpkin seeds, sprinkle them generously over the top of each muffin.
- Bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them towards the end of the baking time.
- Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. I know it's hard to wait, but it helps them set up properly!