Almond flour pumpkin muffins are a quick, no-brainer breakfast or snack! This is an easy, one-bowl recipe that results in a delicious, filling and hearty muffin with just the right amount of sweet and pumpkin spice.
They check all the boxes-- low carb, gluten free, keto-friendly and dairy free-- and you can easily make a few swaps if you're in need of Whole30 or paleo pumpkin muffins.
I make these pumpkin almond flour muffins so often, in fact, that "pumpkin spice season" is actually a year-long thing in my house.
Packed with pumpkin purée, warm spices and almond flour which gives them a tender crumb, these keto pumpkin muffins are such a treat.
They pass the kid taste test time and time and again, which is the ultimate taste test, right?!
why you'll love them
If you love pumpkin spice flavors, this is the simple muffin recipe for all your fall baking.
It has a taste and texture similar to my almond flour pumpkin bread and keto pumpkin chocolate chip cookies, but is just a touch less "dessert" and more suited for breakfast and snacks. It's similar to this gluten-free chocolate chip pumpkin muffins recipe, but uses low-carb almond flour instead of gluten-free flour to create a keto-friendly and low-glycemic muffin.
Fortunately, pumpkin is nutritious and low in carbs and sugar, which means there's no shortage of pumpkin recipes here! You can even check out my recipe roundup on this post, "Is Pumpkin Keto Friendly?".
Here's why this almond flour pumpkin muffin recipe works:
- They're hearty and healthy pumpkin muffins that are low in net carbs and free of added sugar!
- This is a quick and easy pumpkin muffin recipe that requires minimal ingredients and only one bowl.
- Packed with healthy fats, they make a filling snack or on-the-go breakfast.
Here are the ingredients you'll need to make these keto pumpkin muffins. It's a short list and you might already have most of it on hand!
- Canned pumpkin purée (not pumpkin pie filling). For the best balance of pumpkin in every bite! The pumpkin also gives this baked good an extra moist texture. Feel free to use homemade pumpkin puree if you have some.
- Olive oil or coconut oil. A healthy fat that keeps the muffins moist and tender.
- Large eggs. Pasture-raised eggs when possible. If you're using coconut oil, room temperature eggs are ideal since cold eggs can re-solidify the oil and make your muffin batter lumpy.
- Granulated monkfruit sweetener. I prefer using Golden Monkfruit Sweetener since it has a light caramel taste similar to brown sugar.
- Pumpkin pie spice (or a combination of cinnamon, nutmeg, ground ginger and ground clove). What's a pumpkin spice muffin without the spice!
- Almond flour. I prefer using super fine, blanched almond flour. Make sure you don't swap in almond meal since that will affect the end result.
- Coconut flour. A touch of coconut flour in the batter gives the muffins a studier crumb.
- Baking soda. Your leavening agent!
- Stevia-sweetened chocolate chips. I love Lily's semi-sweet baking chips or dark chocolate chips but feel free to use your chocolate chips of choice.
- Pepitas (optional, for topping). Pepitas, or pumpkin seeds, add a touch of crunch to the muffin tops.
- Pure vanilla extract. For a splash of sweet, vanilla flavor.
These pumpkin almond flour muffins are super easy to whip up-- it only takes a few steps. For a look at the printable recipe card, scroll to the bottom of the page.
Prep a standard size muffin pan with parchment paper muffin liners.
In a large bowl, 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).
When they're done baking, let them cool in the muffin pan for about 5-10 minutes then transfer them to a wire rack.
tips for the best results
- If you're not using paper baking cups, make sure to grease all of the muffin cups in the tin 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 all-purpose 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.
- Store cooled muffins in an airtight container at room temperature for up to five days.
- For an extra delicious treat, you can make a sugar-free cream cheese frosting to top the pumpkin muffins! I have a simple recipe in my Keto Pumpkin Roll post.
- If you prefer paleo pumpkin muffins, you can easily swap in the same amount of coconut sugar for the monk fruit sweetener.
you might also love
- A healthy pumpkin bread recipe that's low-carb and sugar-free! This delicious pumpkin loaf has a tender, moist texture and big pumpkin flavor in every bite.
- My keto chocolate chip cookies are rich, buttery and chocolatey. They check all the boxes for what every good chocolate chip cookie really needs! And for a pumpkin version, try these Keto Pumpkin Chocolate Chip cookies!
- Craving more muffin recipes? My gluten-free banana muffins with almond flour, keto cinnamon muffins and almond flour blueberry muffins never disappoint!
- 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.
- ⅓ cup olive oil (or melted coconut oil)
- ¾ cup pumpkin purée (canned or homemade)
- 3 eggs (pasture-raised when possible)
- ½ cup Golden monk fruit sweetener (like Lakanto)
- 2 teaspoons pumpkin pie spice*
- 1-½ cups blanched almond flour
- ¼ cup coconut flour
- ¾ teaspoon baking soda
- ⅓ 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 ¾ 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.