As soon as the first leaf turns golden, my kitchen officially enters pumpkin spice season! These Keto Pumpkin Muffins are the ultimate autumn indulgence, without any of the sugar or carbs. They’re incredibly moist, bursting with the warm flavors of cinnamon and ginger, and studded with tart cranberries and crunchy pecans. Perfect for a quick breakfast or a cozy afternoon snack with a cup of coffee, this recipe delivers all the fall feels you’re craving in one delicious, low-carb package.
Ingredients
• 1 1/2 cups (168g) Almond flour
• 1/2 cup (56g) Coconut flour
• 1/2 cup (96g) Granulated erythritol
• 3 tsp Baking powder
• 1 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Salt
• 1 cup (245g) Canned pumpkin puree (not pie filling)
• 2 Large eggs, room temperature
• 1/2 cup (113g) Coconut oil, melted
• 1/2 cup (60g) Sugar-free dried cranberries
• 1/2 cup (55g) Chopped pecans
Instructions
1. Preparation Method
2. Preheat your oven to 400°F (200°C). Line a 12-count muffin tin with paper liners or grease it thoroughly.2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, ginger, and salt until no lumps remain.3. In a separate medium bowl, mix the pumpkin puree, eggs, and melted coconut oil until smooth.4. Pour the wet into the bowl of dry and stir until just combined. Be careful not to overmix. Gently fold in the sugar-free cranberries and chopped pecans.5. Divide the thick batter evenly among the 12 prepared muffin cups.6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.7. Allow the muffins to cool in the tin for at least 15 minutes before transferring them to a wire rack. They are fragile while warm, so cooling completely is essential to prevent crumbling.
Nutritional Information
• This recipe yields 12 muffins.
• Facts per Serving
• Calories: 237
• Net Carbs: 5 g
• Total Fats: 21 g
• Protein: 5 g
Pro Tips
• for Perfect Muffins
• Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will throw off the recipe’s flavor and carb count.
• Room temperature eggs and pumpkin puree will incorporate much more smoothly into the batter, resulting in a more uniform texture.
• Do not overmix the batter once you combine the wet and dry . Mix only until they are just incorporated to ensure a tender, fluffy muffin.
• Let the muffins cool completely before handling. Gluten-free baked goods, especially those with coconut flour, are very delicate when hot and need time to set up.
FAQ
Q: Why are my keto pumpkin muffins crumbly
A: Keto muffins made with almond and coconut flour are naturally more delicate. To prevent crumbling, it is essential to let them cool completely before handling, as mentioned in the pro tips. This allows their structure to set properly. Also, be careful not to overmix the batter.
Q: Can I make these muffins without pecans or cranberries
A: Absolutely. The pecans and sugar-free cranberries are optional add-ins. You can omit them entirely or substitute them with other low-carb options like pumpkin seeds or sugar-free chocolate chips to customize your muffins.
Q: What is the difference between pumpkin puree and pumpkin pie filling
A: This recipe requires 100% pure pumpkin puree, which is just cooked pumpkin. Pumpkin pie filling is pre-sweetened and contains added spices, which will add unwanted sugar and carbs, altering the recipe’s nutritional value and flavor.
Q: How should I store these keto pumpkin muffins
A: Store the completely cooled muffins in an airtight container. They will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for longer storage.
