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A batch of golden-brown pumpkin muffins on a wire rack.
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4.66 from 82 votes

Keto Pumpkin Muffins (Gluten-Free, Dairy-Free, Sugar-Free, Low Carb)

You can't do pumpkin season without these keto pumpkin muffins! They're moist, fluffy, and packed with your favorite fall flavors, plus they’re ready in 35 minutes. With low-carb ingredients and no refined sugar, these muffins are perfect for anyone watching carbs, avoiding gluten, or just trying to feel better about what they eat.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: keto pumpkin muffins
Servings: 6 muffins
Calories: 178kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350 °F. Line a 6-cup muffin pan with liners and lightly grease or spray them with cooking oil.
  • Combine the wet ingredients (eggs, pumpkin puree, coconut oil, and vanilla extract) in a medium mixing bowl.
  • Mix the dry ingredients (coconut flour, sweetener, baking powder, and spices) in a smaller bowl.
  • Slowly combine the dry ingredients with the wet ones. Stir until thoroughly mixed.
  • Use a ¼ cup measuring cup (the same one you used for the oil or sweetener is fine) and generously scoop a rounded cupful of batter. Pour the batter into each of the 6 muffin cups. Top off the muffins with any remaining batter.
  • Bake for 25 minutes until a toothpick inserted in the center comes out clean. Remove the muffins from the pan and cool on a wire cooling rack to cool completely.

Notes

  • Give the batter 5 to 10 minutes to thicken before pouring into the muffin tin to avoid soggy centers and improve the crumb.
  • Overmixing can make the muffins dense instead of light and fluffy, so mix ingredients just until combined.
  • Adjust the amount of pumpkin pie spice to your preference. You can also add other spices for a deeper flavor.
  • Add mix-ins like chopped pecans, sugar-free chocolate chips, or a swirl of cream cheese frosting.
  • Serve warm or cold. Ask family and friends how they like it so you can prep accordingly.
Serve: Pair with coffee or tea, serve with a side of Greek yogurt or a hard-boiled egg, or add to a brunch spread with a casserole or an egg bake.
Store: Keep leftovers in an airtight container in the refrigerator for up to a week, or in the freezer for up to 1 month. Eat them cold or reheat them in the broiler or toaster oven.

Nutrition

Serving: 1muffin | Calories: 178kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Sodium: 70mg | Fiber: 4g | Net Carbohydrates: 5g
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