Try this easy recipe for keto pumpkin muffins! 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 come together in only 10 minutes.
Gluten-Free and Low-Carb Pumpkin Muffins
Enjoy a fall breakfast favorite with these gluten-free, dairy-free pumpkin muffins.
Packed with classic pumpkin spice flavor and completely sugar-free, they're the perfect guilt-free treat.
Made with almond flour, these muffins are a delicious blend of autumn spices and wholesome pumpkin, making them ideal for anyone cutting carbs.
Note: If you prefer using regular sugar, simply substitute an equal amount of sugar for the allulose or xylitol in the recipe.
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.
Equipment Needed
- 12-cup muffin tin
- cupcake liners
- wire whisk
- measuring cups
- measuring spoons
- rubber spatula
- 2 mixing bowls
- 4 oz. scooper
- cooling rack
How to Make Pumpkin Muffins
- Preheat oven to 350°F (175°C) with a rack set in the center of the oven.
- Line a 12-cup muffin tin with paper cupcake liners.
- Whisk almond flour in a large bowl to remove any lumps it may have.
- Add xylitol or sweetener, salt, and baking soda, cinnamon, and pumpkin pie spice to almond flour. Whisk to combine.
- In a separate bowl, beat eggs. 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 batter into the muffin cups.
- Bake for 22 minutes.
- Remove from the oven and place the pan on a cooling rack.
Storage and Freezing
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 xylitol muffins have just 3.1g of net carbs per serving (1 muffin), making them ideal for diets including low-carb and keto. Plus, they’re gluten-free and dairy-free.
Not only are these muffins a tasty treat, but their flavor is so good, you’d never guess they’re gluten-free!
Serve these pumpkin muffins as a delicious dessert for your keto friends and family during Thanksgiving and holiday gatherings.
Looking for more low-carb options? Check out our recipe for Gluten-Free Key Lime Mini Cheesecakes—another guilt-free dessert!
FAQ
Each muffin has 177 calories.
Yes, xylitol tastes just like sugar. It doesn't have an aftertaste. It can be used in all your baked goods as a 1:1 substitute for sugar.
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 it may have.
- Add sweetener, salt, baking soda, cinnamon, and pumpkin pie spice to almond flour. Whisk to combine.
- In a separate bowl, beat eggs. 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 batter into the muffin cups.
- Bake for 22 minutes.
- Remove pan from the oven and place the pan on a cooling rack.
Jody says
Making this right now! Thanks