The Best Keto Pumpkin Muffins

Try this recipe for easy keto pumpkin muffins. The muffins are soft and moist and loaded with pumpkin flavor. The gluten-free muffins take 10 minutes to make and each one has only 7g net carbohydrates.

Equipment Needed

• 12-cup muffin tin
• cupcake liners
• wire whisk
• measuring cups
• measuring spoons
• rubber spatula
• 2 mixing bowls
• 4 oz. scooper
• cooling rack

Ingredients

• finely ground almond flour
• xylitol (you can sub stevia or monk fruit in the same amount)
• 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 (you can sub avocado oil)
• vanilla extract
• apple cider vinegar

See the recipe card below for quantities.

What is Xylitol?

Whether you're on a low-carb diet for health reasons or a keto diet to lose weight, there are several ways to sweeten your food other than using sugar. 

I like to use xylitol. Xylitol can be made from corn or birch trees. As I've learned from Doug Kaufmann, most of our corn supply is tainted with mycotoxins which is mold you cannot see or taste and causes illness.

You can get xylitol made with corn in your local grocery store.  It might also be imported from China.

However, birch tree xylitol can be purchased on Amazon. The brand I prefer is made by Anthony's.

Precaution: Xylitol cannot be fed to dogs and can be poisonous. It can also have a mild laxative effect, so only eat 1 muffin at a time, 😊

How to Make Low-Carb Pumpkin Muffins

Preheat oven to 350 degrees Fahrenheit with a rack set in the center of the oven. Line a 12-cup muffin pan with paper cupcake liners.

Whisk almond flour in a large mixing bowl to remove any lumps it may have.

Add xylitol or other sweetener, salt, and baking soda to almond flour. Whisk to combine.

In a separate medium bowl, whisk eggs. You can use an electric mixer, but pumpkin is pretty easy to mix by hand.

COCONUT OIL: Make sure your coconut oil is liquid. I use organic coconut oil for this recipe, not MCT oil. If the coconut oil is solid, measure out the 3 tablespoons and heat for 15 seconds in your microwave until it's liquid.

Add 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 pumpkin muffin batter into the muffin cups.

Bake for 22 minutes.

Remove from the oven and place the pan on a cooling rack. 

How to Store Pumpkin Muffins

Store muffins in an airtight container in the refrigerator or freezer.

You can freeze the muffins for up to 2 months in a freezer-safe container or plastic freezer bag.

Takeaway

These low-carb pumpkin muffins have 7g net carb per serving (1 muffin). You can eat them on the Kaufmann phase one diet, low-carb, or keto diets. They are also gluten and dairy-free.

I've found that one almond flour muffin eliminates sugar cravings for the whole day.

The muffins taste so good, you'll never know they're gluten-free!

Pumpkin muffins can be served as a dessert to your keto friends and relatives at Thanksgiving and holiday parties.

Try these low-sugar Thanksgiving dishes:

FAQ

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