Try this easy keto pumpkin muffin recipe! Made with almond flour and allulose, these soft and moist muffins are packed with rich pumpkin flavor. Gluten-free and with just 3g net carbs, they require only 10 minutes of prep and bake in 22 minutes.
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Gluten-Free and Low-Carb Pumpkin Muffins
These gluten-free, dairy-free pumpkin muffins make a delicious fall breakfast or snack. Made with almond flour, pumpkin, and warm autumn spices, they're soft, moist, and contain no added sugar when prepared with allulose or xylitol.
Note: You can substitute an equal amount of regular granulated sugar for the allulose, but the muffins will be sweeter and no longer keto or low-carb. The nutrition information is based on muffins prepared with allulose.
Ingredients
- finely ground almond flour
- granulated allulose or xylitol sweetener
- sea salt
- baking soda
- ground cinnamon
- canned pumpkin puree at room temperature
- pumpkin pie spice (in the spice aisle at the grocery store)
- large eggs
- coconut oil or avocado oil
- vanilla extract
- apple cider vinegar
See the recipe card below for quantities.
How to Make Almond Flour Pumpkin Muffins
- Preheat the oven to 350°F (175°C) and set a rack in the center.
- Line a 12-cup muffin tin with paper cupcake liners.
- Whisk the almond flour in a large bowl to remove any lumps.
- Add the sweetener, salt, baking soda, cinnamon, and pumpkin pie spice. Whisk to combine.
- In a separate bowl, beat the eggs. Add the remaining wet ingredients and mix well.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined, with no dry flour visible.
- Scoop the batter into the muffin cups.
- Bake for 22 minutes.
- Remove from the oven and let cool on a wire rack.
Storage and Freezing
Store the muffins in an airtight container in the refrigerator for up to 3 days. For longer storage, place them in a freezer-safe container or resealable freezer bag and freeze for up to 2 months.
Thaw overnight in the refrigerator or at room temperature before serving.
Pumpkin Muffins FAQ
Each muffin has approximately 178 calories.
Xylitol tastes similar to regular sugar and can be substituted 1:1 in this recipe. Keep xylitol and foods made with it away from dogs, as even small amounts can be extremely dangerous.
Store the muffins in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a freezer-safe container or bag for up to 2 months.
Yes, you can substitute an equal amount of granulated sugar, but the muffins will be sweeter and will no longer be keto or low-carb.
Keto Pumpkin Muffins
Equipment
- 12-cup muffin tin
- Cupcake liners
- Wire whisk
- Rubber spatula
- 2 Mixing Bowls
- 2-oz. scooper
- Cooling rack
- Measuring cup
- Measuring Spoons
Ingredients
DRY INGREDIENTS
- 1 cup finely ground almond flour
- ⅓ cup allulose or xylitol
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
WET INGREDIENTS
- 3 eggs
- ½ cup canned pumpkin (unsweetened)
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350°F and place a rack in the center. Line a 12-cup muffin tin with paper liners.
- Whisk almond flour in a large bowl to remove any lumps.
- Add the sweetener, salt, baking soda, cinnamon, and pumpkin pie spice. Whisk to combine.
- In a separate bowl, beat the eggs. Add the remaining wet ingredients and mix well.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just barely combined, and no more dry flour is visible.
- Scoop the batter into the muffin cups.
- Bake for 22 minutes.
- Remove the pan from the oven and place it on a cooling rack.
Jody says
Making this right now! Thanks