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Keto Pumpkin Spice Muffins

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

These Keto Pumpkin Spice Muffins are moist, fluffy, and perfectly spiced with warm fall flavors. Made with almond flour, coconut flour, and real pumpkin puree, they’re a low carb, sugar-free treat that fits perfectly into your keto meals plan. Whether you need a quick breakfast, snack, or dessert, these keto quick meals are easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients:
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp ground golden flaxseed
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
Wet Ingredients:
  • 2 large eggs
  • 4 –6 tbsp allulose or Swerve see notes
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree unsweetened
  • 1/8 cup avocado oil or melted coconut oil

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • Silicone spatula
  • Muffin tin (6- or 12-cup)
  • Muffin liners (or non-stick spray + dusting of coconut flour)
  • Oven

Method
 

Preheat oven:
  1. Set oven to 350°F (175°C). Line a muffin tin with 6–7 liners, or spray with non-stick oil and lightly dust with coconut flour.
Mix dry ingredients:
  1. In a medium bowl, whisk almond flour, coconut flour, flaxseed, baking powder, baking soda, pumpkin pie spice, and cinnamon.
Beat wet ingredients:
  1. In another bowl, whisk eggs and sweetener until fluffy. Add vanilla extract, pumpkin puree, and avocado oil. Mix well.
Combine:
  1. Slowly add the dry mixture into the wet mixture. Stir with a spatula until a smooth batter forms.
Bake:
  1. Divide batter evenly into muffin liners (6 for larger muffins, 7 for smaller). Bake for 15 minutes. If tops are browning too quickly, cover loosely with foil and bake another 3–5 minutes, or until a toothpick comes out clean.
Cool:
  1. Remove from oven and let muffins cool completely before serving.
Optional Topping:
  1. For extra indulgence, top with keto-friendly whipped cream or sugar-free cream cheese frosting.

Notes

  • Sweetener: Allulose and Swerve are the best keto-friendly sweeteners for baking. You can adjust sweetness to taste.
  • Pumpkin Puree: Make sure to use unsweetened pumpkin puree, not pumpkin pie filling.
  • Storage: Store muffins in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months.
  • Serving Tip: Warm them slightly in the microwave before eating and top with keto whipped cream for a fall-inspired treat.
  • Meal Prep: These muffins make the perfect grab-and-go keto quick meal for breakfast or snacks.

Nutritional Information (per muffin, without frosting)

  • Calories: 135 kcal
  • Fat: 11g
  • Carbs: 5g
  • Fiber: 3g
  • Net Carbs: 2g
  • Protein: 5g