When we need a quick, no-brainer breakfast (or snack), I always turn to these pumpkin almond flour muffins. It’s an easy, one-bowl keto muffin recipe that results in a delicious and filling muffin with just the right amount of sweet and pumpkin spice. I make these pumpkin almond flour muffins so often, in fact, that “pumpkin spice season” is actually a year-long thing in my house. So here’s my go-to and all-time favorite keto muffin recipe- it’s gluten-free, dairy-free and sugar-free but you’d never feel like you’re being deprived. They pass the kid taste test time and again, which is the ultimate taste test, amiright?!
how to make pumpkin almond flour muffins
This pumpkin almond flour muffin recipe is so easy, even my three-year-old daughter Posey can “help.” She loves baking and has been in the kitchen with me from the time she was a baby, intrigued by food and always eating. I sit her on the counter so she can measure and stir, which usually means flinging almond flour out of the bowl or stealing handfuls of chocolate chips or tasting the batter in its very early stages, like the oil-and-eggs stage (gross). Baking with a toddler is a true test of patience, by the way. For us, it’s sometimes short-lived. 🙂
ingredients for pumpkin almond flour muffins
Here are the ingredients we use to make this keto pumpkin recipe. It’s a short list and you might already have most of it on hand!
- pumpkin purée (not pumpkin pie filling)
- olive oil or coconut oil
- eggs (pasture-raised when possible)
- monkfruit/erythritol blend (keto-friendly sweetener)
- pumpkin pie spice (or a combination of cinnamon, nutmeg, ground ginger and ground clove)
- almond flour
- coconut flour
- baking soda
- stevia-sweetened chocolate chips (I love Lily’s semi-sweet baking chips)
- pepitas (optional, for topping)
These pumpkin almond flour muffins are super easy to whip up– it only takes a few steps:
- Combine the wet ingredients with the monk fruit sweetener and mix, then add the dry ingredients and mix.
- Fold in the chocolate chips (optional, but are they really?). Spoon into a muffin tin, top with pepitas (optional) and bake at 350°F for about 25-30 minutes (I usually bake them around 27 minutes).
Ta-da! So quick and easy, a keto muffin recipe made for the busiest weekday mornings.
pro tips for perfect pumpkin almond flour muffins
- If you’re not using paper baking cups, make sure your muffin tin is greased so the muffins don’t stick. I like to use coconut oil or ghee.
- Let the muffins cool in the tin for 5-10 minutes after baking. If you try to remove them when they’re hot, you risk them falling apart. Almond flour is more crumbly than a wheat flour so it’s important to cool these keto muffins before attempting to remove them from the pan.
- When removing the muffins (without paper baking cups), I run a butter knife around the edge of the muffin to loosen it and then I use a large spoon to lift it out.
These pumpkin almond flour muffins make the perfect fall keto pumpkin recipe! They’re delightful, and a healthy keto muffin recipe full of warm spices and cozy flavors.
Happy baking, friends!
p.s. If you make these, let me know what you think! Drop a comment below or rate the recipe. I also love to see what you’re making- tag me on Instagram (@stemandspoon)!
you might also love…
- This flavorful, comforting Thai red curry soup! An easy curry recipe for leftover chicken or turkey.
- This grain-free pumpkin granola because pumpkin spice season should be longer than a season.
- The most amazing keto blondies recipe ever. Tender and simply perfect slightly under-baked, these keto blondies are complete with chocolate chips and a sprinkle of sea salt.
- 1/3 cup olive oil (or coconut oil)
- 3/4 cup pumpkin purée (canned or homemade)
- 3 eggs (pasture-raised when possible)
- 1/2 cup monk fruit sweetener (like Lakanto’s)
- 2 teaspoons pumpkin pie spice*
- 1-1/2 cups almond flour (preferably blanched)
- 1/4 cup coconut flour
- 3/4 teaspoon baking soda
- 1/3 cup stevia-sweetened chocolate chips (like Lily’s semi-sweet baking chips)
- handful of pepitas (optional, for topping)
- Preheat oven to 350°F. Grease a muffin tin with coconut oil or ghee, or line with baking cups.
- In a medium bowl, combine the oil, eggs, pumpkin purée, monk fruit sweetener and pumpkin pie spice. Mix well.
- Add in the almond flour, coconut flour and baking soda and mix just until all the ingredients are combined.
- Fold in the sugar-free chocolate chips. Spoon the batter into the muffin tin, filling the cups about 3/4 full. Top with a few pepitas (optional).
- Bake for 25-30 minutes, or until the tops are slightly browned. Remove from the oven and let the muffins cool in the pan for about 10 minutes.*
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 47mgSodium: 100mgCarbohydrates: 10gNet Carbohydrates: 4gFiber: 6gSugar: 2gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.