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

Keto Pumpkin Muffin Recipe

Make these Keto Pumpkin Muffins with Coconut Flour and enjoy the classic fall flavors without the carbs! With only 5 main ingredients, these muffins are gluten-free, sugar-free, and dairy-free! They make a great treat for anyone following a Whole30, paleo, or low carb diet, as they are rich in healthy fats yet low in calories.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bread, Breakfast
Cuisine: American
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.
    4 large eggs, ½ cup pumpkin puree, ¼ cup coconut oil, 1 teaspoon vanilla extract
  • Mix the dry ingredients (coconut flour, sweetener, baking powder, and spices) in a smaller bowl.
    ½ cup coconut flour, ¼ cup Keto brown sugar substitute, 1 teaspoon baking powder, 2 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon
  • 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

Use the code PRIMALEDGEHEALTH in checkout for 20% off Lakanto's brown sugar substitute. See link in the ingredient list.

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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