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prep time
15 min
cook time
30 min
ready time
45 min
Keto Pumpkin Spice Muffins
Keto Pumpkin Spice Muffins are easy to make at home using good-for-you ingredients like pumpkin puree, almond flour, and stevia-sweetened white chocolate chips. The muffins are indulgent without being too rich. They would pair perfectly with a hot cup of coffee for a quick low carb snack or breakfast. The muffin batter is really simple to make, and you can mix the ingredients in a single bowl with a spoon or whisk. Feel free to swap the white chocolate chips for other flavors too.
What kind of pumpkin should I use?
Canned pumpkin is the easiest puree to use because it is ready to go from the can.
What is the best sweetener for this?
We like to use powdered erythritol, but a powdered erythritol/monk fruit blend would work well and taste like real sugar.
Is this recipe Paleo?
No, this recipe is not Paleo due to the addition of baking powder and baking soda.
Serving suggestions
To make the ultimate breakfast pairing, serve these Keto Pumpkin Spice Muffins with our Keto Pumpkin Spice Butter Coffee:
https://www.carbmanager.com/recipe-detail/ug:1eb69b41-1f4f-8b06-bac0-4064f5da20d3/keto-pumpkin-spice-butter-coffee
Net Carbs
3.6 g
Fiber
2.8 g
Total Carbs
18.5 g
Protein
5.1 g
Fats
9.7 g
126 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
3 large
Pumpkin
15 oz
Almond butter
0.5 cup
Vanilla extract
1 tsp
Almond flour
0.5 cup
Monk Fruit Erythritol Blend
0.75 cup
Baking powder
1 tsp
Baking soda
1 tsp
Pumpkin Pie Spice
1 tsp
White Chocolate Style Baking Chips
0.5 cup
Recipe Steps
steps 5
45 min
Step 1
Preheat the oven to 350 F. Combine the liquid ingredients together, including the eggs, canned pumpkin, almond butter (or you can use mixed nut butter), and vanilla extract. You can use a whisk or spoon to incorporate the ingredients.Step 2
Next, add almond flour, powdered sweetener, baking soda, baking powder, and pumpkin pie spice. You can use a spoon or a whisk to incorporate the ingredients. The batter will be thick.Step 3
Next, add half of the white chocolate chips and fold them in with a spoon or spatula. You will use the other half of the chocolate chips to top the muffins before going into the oven. This part is optional but it will give a nice appearance to the final muffins.Step 4
Line a 12-count muffin tin with cupcake liners and evenly divide the batter into each liner. Top each with a few chocolate chips from the remaining chocolate chips. Bake for 22-25 minutes or until fully baked through.Step 5
Allow the muffins to cool slightly before removing them from the pan. These muffins will store at room temperature for up to three days. After that, store them in the freezer, where they will stay just as moist and delicious.
Comments
AwesomeKale587210 2 months ago
These were delicious!!! So amazing. I froze these and ate them over a couple weeks on keto. I followed the recipe but don't really like white chocolate so I did Lily's semi sweet and they were such a treat. Will be making again soon!
FabulousArugula283818 5 months ago
Used brown sugar stevia/Erytritol mix and lily's chocolate chips. Sublime!
BlithesomeKale872144 9 months ago
I wonder if u can remove the yokes, wip up the egg whites, and have them taste less eggy and fluff them up more.
MarvellousRadish844567 9 months ago
Made these last evening- very good- reduced sugar substitute and didn’t add white chocolate chips- but added 1/2 cup of blueberries. Baking took quite some time at 350 but will make again and bake a bit higher temp. Otherwise, very tasty and whole house loves them!
DeliveranceRichards a year ago
So good! Used dark chocolate chips instead. Took a lot longer than 25 mins for me to bake them though.
OutstandingKale344628 a year ago
Tastes like spiced pumpkin eggs
SarahG1130 2 years ago
This was amazing. My husband is not keto and tends to turn his nose up at most of these recipes but even he agreed these were tasty.
Nikkigaff 2 years ago
Love these so much I could eat them every day! I added more pumpkin spice because I love a lot of flavor.
SuperMacadamia317667 2 years ago
Love love love!! So moist and yummy!
janicelewis007 2 years ago
Please say this is not 18.5 carbs???
Jodee Harding 2 years ago
It's 3.6 net carbs
frommetovuu 2 years ago
They are 4 g net carbs! 18.5 g is total carbs including all fiber and sugar alcohols but since those are not digested they are subtracted from the total amount leaving 4 g.
NativeChica 2 years ago
Delicious! Does NOT taste like a diet muffin :)
frommetovuu 2 years ago
I’m so glad you like them!
BlithesomeArugula969903 2 years ago
So Good! Nothing about these muffins says keto. My new go to for my fall pumpkin fix.
frommetovuu 2 years ago
Thank you! ☺️
Msjournalist 2 years ago
How are these keto with 18.5 carbs?
lowcarbdieter4c4b 2 years ago
Subtract fiber and sugar alcohols
AwesomeRadish618611 2 years ago
One of the best keto muffins I have ever made and eaten. So moist and good.
GorgeousCauliflower327977 2 years ago
They are 3.6 carbs after fiber and sugar alcohol.
Joy 3 years ago
Very moist and flavorful...well, I added another tsp. of pumpkin spice and nutmeg n cinnamon to taste. Mmmm
RousingKale825763 3 years ago
These are delicious!
NanaKaren 3 years ago
I am deadly allergic to monk fruit what should I substitute please
Joy 3 years ago
I used Swerve and it worked just fine.
FortuitousKale691947 3 years ago
Erythritol, Xylitol or stevia should work.
aboss 3 years ago
Could this be made with coconut flour instead? How would I adjust the recipe?
frommetovuu 2 years ago
Yes, you could use about 3 tbsp coconut flour in substitute for the almond flour.
AwesomeArugula370694 3 years ago
Excellent! Thank you