Keto Thanksgiving Pumpkin Muffins

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    22 min

  • ready time

    ready time

    37 min

Keto Thanksgiving Pumpkin Muffins

These deliciously sweet pumpkin muffins make a great Keto Thanksgiving dessert recipe. Our low carb pumpkin muffins are prepared with a base of low carb flours and sweet puréed pumpkin, blended with warming spices. These easy Keto muffins make a great breakfast option over the holidays or a sweet dessert treat.

Is Pumpkin Keto?

Pumpkin can be enjoyed in moderation as part of a healthy and balanced Keto diet. It is slightly higher in carbs than other low carb vegetables, so only a little is needed. This recipe uses just a quarter cup of pumpkin, enough to provide flavor and also help bind the muffins and add moisture.

Serving Suggestions?

These moist and dense Keto muffins are perfectly delicious on their own served warm from the oven or cooled. However, if you wanted, you could add frosting to the muffins to create an extra indulgent low carb dessert. A spiced Keto buttercream would work perfectly, or a sweet, whipped coconut cream. Please be sure to adjust your macros accordingly to account for any changes or additions made to the recipe.

  • Net Carbs

    3.8 g

  • Fiber

    4.9 g

  • Total Carbs

    14.8 g

  • Protein

    6.6 g

  • Fats

    18 g

220 cals

Keto Thanksgiving Pumpkin Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Lemon Juice, Fresh

    Lemon Juice, Fresh

    2 teaspoon

  • Almond Milk

    Almond Milk

    2 tablespoon

  • Raw Egg

    Raw Egg

    2 medium

  • Cinnamon, Ground

    Cinnamon, Ground

    2 teaspoon

  • Almonds, Raw

    Almonds, Raw

    1-¾ cup, ground

  • Ginger, Ground

    Ginger, Ground

    1 teaspoon

  • Baking Soda

    Baking Soda

    1 teaspoon

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Nutmeg Ground

    Nutmeg Ground

    ¼ tsp

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ¼ cup

  • Breakfast Butter Melted by Country Buffet

    Breakfast Butter Melted by Country Buffet

    ¼ cup

  • Organic Pumpkin Puree by Pacific

    Organic Pumpkin Puree by Pacific

    ¼ cup

  • Coconut Flour

    Coconut Flour

    ⅓ cup

Recipe Steps

steps 6

37 min

  • Step 1

    Preheat the oven to 350 Fahrenheit and select a muffin tray. Add the ground almonds, coconut flour, baking soda, cinnamon, ginger, nutmeg, and erythritol to a large mixing bowl. Stir together well to combine. You may use an alternative low carb sweetener if desired, adjusting quantities to taste. Please feel free to adjust spices also to preference.
    Step 1
  • Step 2

    Add the lemon juice, almond milk, melted butter, pumpkin purée, and vanilla extract to the bowl with the dry ingredients. Beat together well to combine. The mixture will be thick and dry.
    Step 2
  • Step 3

    Crack the eggs into a separate bowl. Whisk together well to combine. Beat the eggs for a minute or two until light and frothy.
    Step 3
  • Step 4

    Add the beaten eggs to the pumpkin and flour mixture. Beat everything together until smooth and well combined. You should have a thick cake batter.
    Step 4
  • Step 5

    Arrange 8 muffin cases in a muffin/cupcake tray. Divide the muffin batter equally between the 8 cupcake cases. You may use more cupcake cases if you want smaller muffins, adjusting your macros to reflect this.
    Step 5
  • Step 6

    Transfer the tray to the oven and bake for 20-22 minutes or until cooked through and golden brown all over. Set the muffins aside to cool and firm before serving. Optionally top with a low carb frosting.
    Step 6

Comments 1

  • SplendidRadish617600

    SplendidRadish617600 2 years ago

    A nice taste and texture, but not a very strong pumpkin flavor. It has a hint of pumpkin.