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Cozy Low Carb Keto Pumpkin Muffins

Easy and delicious low carb keto pumpkin muffins perfect for fall, capturing classic pumpkin spice goodness without sugar or guilt. Quick to mix up and bake.
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Prep Time 15 minutes
Cook Time 22 minutes
Servings 12 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!

Notes

Tips for Success: 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.