These keto Pumpkin Muffins are fluffy and moist with a delicious walnut crumble on top.
>> Also see our Keto Pumpkin Pancakes recipe.
You don’t have to skip the joys of fall (read: delicious pumpkin desserts) just because you’re on a keto diet. There are plenty of ways to enjoy fall flavors with a low carb count, like these wonderful keto pumpkin muffins.
Made with both almond flour and coconut flour, these muffins have a fluffy and moist interior, with a sweet and spicy flavor. The walnut crumble on top is just the extra crunch they need.
If you’re not going to eat these right away, be sure to store them in the refrigerator. The pumpkin will begin to ferment if left out.
What Flour to Use
There are many different ways you can make keto muffins, but this recipe uses a mix of almond flour and coconut flour. Both of these flours are needed to get the right consistency and texture, so I don’t recommend substituting with any other flour.
The recipe won’t work the same way with other flours, or other ratios of these flours.
How Many Carbs Are In These?
Each keto pumpkin muffin contains 4 net grams of carbs. That’s total carbs minus fiber and sugar alcohols. We have intentionally kept the size of the recipe to just 6 muffins so they are a treat and you don’t have a bunch of muffins sitting around begging to be eaten.
If you’re making these for a crowd, or for a family breakfast and you need more than 6, just double the recipe.
What Kind of Sugar Substitute to Use
I use allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I get allulose directly through Wholesome Yum. I think you’ll really like it, especially if you also don’t like the cooling effect.
Learn more about low-carb sweeteners and conversion here.
Is Pumpkin Keto Friendly?
You’re probably also wondering if pumpkin is actually okay on a keto diet, and the answer to that is yes, in moderation. These muffins use very little pumpkin puree per muffin, so there’s no problem with the pumpkin. Just be sure to buy pure pumpkin puree with no added sugar.
How to Make Keto Pumpkin Muffins
Add all the muffin ingredients to a mixing bowl. Stir well to combine. Scoop the filling into each muffin liner, filling it just to the top of the liner.
Next, mix together the topping ingredients. Spread it evenly on the tops of each muffin.
Bake for approximately 20 minutes. Muffins are done when a toothpick inserted comes out clean.
I recommend eating these within a few days. And don’t leave them out on the counter for more than a day. They should be stored in the refrigerator if not eaten right away.
You can freeze these muffins after they’ve baked and cooled. They reheat well in the microwave.
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Keto Pumpkin Muffins
- 1 cup almond flour
- 1/4 cup brown sugar substitute
- 1 tbsp coconut flour
- 1/2 tbsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup pumpkin puree canned or fresh
- 2 large eggs
- 1/4 cup unsweetened almond milk
- Preheat the oven to 350 degrees F. Add muffin liners to 6 slots in a muffin tin.
- Add all the muffin ingredients to a mixing bowl. Stir well to combine. Fill to the top of the muffin liners.
- Mix together the topping ingredients. Spread evenly on the tops of each muffin.
- Bake for approximately 20 minutes. Muffins are done when a toothpick inserted comes out clean.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Read More About a Low-Carb Lifestyle
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