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Low Carb Keto Pumpkin Muffins 2026 05 17 175529 572x1024 1

Low Carb Keto Pumpkin Muffins

Delightful low-carb muffins filled with the warm flavors of pumpkin, cinnamon, and nutmeg, perfect for cozy fall afternoons.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 150 kcal

Ingredients
  

Wet Ingredients

  • 1 cup canned pumpkin puree Ensure it's pure pumpkin puree without added sugars.
  • 4 large eggs Room temperature eggs work best.
  • 1/4 cup almond milk (unsweetened) You can substitute with coconut milk.
  • 1/4 cup erythritol or your preferred low-carb sweetener Adjust quantity to taste.
  • 1 teaspoon vanilla extract For added flavor.

Dry Ingredients

  • 1 1/2 cups almond flour Make sure it's finely ground.
  • 1 teaspoon baking powder Ensure it's fresh for best results.
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • 1 teaspoon ground cinnamon Add more for extra flavor if desired.
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt A pinch can enhance sweetness.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
  • In a large bowl, whisk together the canned pumpkin puree, eggs, almond milk, erythritol, and vanilla extract until fully combined.
  • In a separate bowl, mix the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

Baking

  • Spoon the batter evenly into the prepared muffin tins, filling each cup about two-thirds full.
  • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use fresh ingredients like baking powder and spices. Add mix-ins like nuts or sugar-free chocolate chips for extra flavor. Store leftovers in an airtight container in the fridge for up to five days, or freeze for longer storage.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 5gProtein: 5gFat: 12gSaturated Fat: 1gSodium: 180mgFiber: 2gSugar: 1g
Keyword fall recipes, Healthy Muffins, keto, low carb, Pumpkin Muffins
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