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Keto Pumpkin Spice Muffins - Warm, Cozy Flavor With Low Carbs

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (fine blanched works best)
  • Coconut flour (a small amount for structure)
  • Granulated erythritol or allulose (or your favorite keto sweetener)
  • Pumpkin purée (plain, not pumpkin pie filling)
  • Eggs
  • Unsweetened almond milk (or another low-carb milk)
  • Melted coconut oil (or melted butter)
  • Vanilla extract
  • Baking powder
  • Salt
  • Cinnamon
  • Ground ginger
  • Nutmeg
  • Cloves (or use a premade pumpkin pie spice blend)
  • Optional add-ins: sugar-free chocolate chips, chopped pecans or walnuts, chia seeds

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/2 to 3/4 cup keto sweetener (adjust to taste), 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.
  3. Whisk wet ingredients: In a separate bowl, whisk 1 cup pumpkin purée, 3 large eggs, 1/3 cup melted coconut oil or butter, 1/4 cup unsweetened almond milk, and 1 teaspoon vanilla extract until smooth.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined. If using add-ins, fold in 1/3 cup chopped nuts or sugar-free chocolate chips.
  5. Portion: Divide the batter evenly among the muffin cups. The batter will be thick; that’s normal.
  6. Bake: Bake for 18–22 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.
  8. Optional finish: Dust lightly with a keto-friendly powdered sweetener mixed with cinnamon for a “bakery” look.