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prep time

15 min
cook time

30 min
ready time

45 min

Keto Pumpkin Spice Muffins

13 ratings

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

Quantity

Serving Size

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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

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.

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Comments 26

BlithesomeKale872144 22 days 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.

0
MarvellousRadish844567 a month 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!

0
DeliveranceRichards 8 months ago

So good! Used dark chocolate chips instead. Took a lot longer than 25 mins for me to bake them though.

2
OutstandingKale344628 9 months ago

Tastes like spiced pumpkin eggs

0
SarahG1130 a year 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.

0
Nikkigaff a year ago

Love these so much I could eat them every day! I added more pumpkin spice because I love a lot of flavor.

2
SuperMacadamia317667 a year ago

Love love love!! So moist and yummy!

0
janicelewis007 a year ago

Please say this is not 18.5 carbs???

3
- Jodee Harding a year ago
  
  It's 3.6 net carbs
  
  0
- frommetovuu a year 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.
  
  6
NativeChica a year ago

Delicious! Does NOT taste like a diet muffin :)

1
- frommetovuu a year ago
  
  I’m so glad you like them!
  
  0
BlithesomeArugula969903 2 years ago

So Good! Nothing about these muffins says keto. My new go to for my fall pumpkin fix.

3
- frommetovuu a year ago
  
  Thank you! ☺️
  
  0
Msjournalist 2 years ago

How are these keto with 18.5 carbs?

3
- lowcarbdieter4c4b 2 years ago
  
  Subtract fiber and sugar alcohols
  
  9
AwesomeRadish618611 2 years ago

One of the best keto muffins I have ever made and eaten. So moist and good.

2
- GorgeousCauliflower327977 a year ago
  
  They are 3.6 carbs after fiber and sugar alcohol.
  
  0
Joy 3 years ago

Very moist and flavorful...well, I added another tsp. of pumpkin spice and nutmeg n cinnamon to taste. Mmmm

6
RousingKale825763 3 years ago

These are delicious!

1
NanaKaren 3 years ago

I am deadly allergic to monk fruit what should I substitute please

0
- Joy 3 years ago
  
  I used Swerve and it worked just fine.
  
  0
- FortuitousKale691947 3 years ago
  
  Erythritol, Xylitol or stevia should work.
  
  0
aboss 3 years ago

Could this be made with coconut flour instead? How would I adjust the recipe?

1
- frommetovuu a year ago
  
  Yes, you could use about 3 tbsp coconut flour in substitute for the almond flour.
  
  0
AwesomeArugula370694 3 years ago

Excellent! Thank you

0