Moist keto pumpkin spice muffins bake almond flour, pumpkin puree, and warm pumpkin pie spice into tender, autumn-perfect treats. Six thick-batter muffins come out of a 300°F / 150°C oven ready for coffee or a healthy afternoon snack. No flour, no sugar, just cozy spice flavor in every bite.
Embrace the cozy flavors of autumn with these unbelievably moist and tender pumpkin spice muffins! Forget the carbs and sugar; this recipe uses almond flour and a touch of spice to create the perfect guilt-free treat. The aroma alone will have your kitchen smelling like a crisp fall day. Ready in under an hour, they’re the ideal companion for your morning coffee or a healthy afternoon snack.
Ingredients
• 2/3 cup / 150g (5.3 oz) pumpkin puree
• 1 ½ cups / 168g (5.9 oz) almond flour
• 1 tablespoon / 8g (0.28 oz) pumpkin pie spice mix
• 2/3 cup / 128g (4.5 oz) granular sugar substitute
• 4 large eggs
• 1 teaspoon / 4g (0.14 oz) baking powder
Instructions
1. Directions
2. Preheat your oven to 300°F / 150°C and line a 6-cup muffin pan with paper liners.
3. In a large mixing bowl, whisk together the almond flour, pumpkin pie spice mix, sugar substitute, and baking powder until well combined and free of lumps.
4. Add the pumpkin puree and large eggs to the dry . Using an electric mixer on medium speed, beat the mixture until the batter is completely smooth and creamy.
5. Divide the batter evenly among the 6 prepared muffin liners. The batter will be thick.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are firm to the touch.
7. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Nutritional Information
• Nutrition
• Calories: 168
• Carbohydrates: 9g
• Protein: 9g
• Total Fat: 13g
Pro Tips
• Ensure your eggs and pumpkin puree are at room temperature. This helps the combine more evenly, resulting in a smoother batter and a better final texture.
• Once the wet and dry are combined, mix only until smooth. Overmixing almond flour batter can lead to dense, heavy muffins.
• For an extra touch of flavor, consider adding ½ teaspoon of vanilla extract or a handful of sugar-free chocolate chips or chopped pecans to the batter.
FAQ
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically designed for almond flour to keep it low-carb and gluten-free. Substituting other flours like coconut or all-purpose flour would change the texture and require adjusting the wet ingredients, so it’s not recommended for best results.
Q: How do I store these pumpkin spice muffins
A: Store the cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Their high moisture content makes them ideal for refrigeration.
Q: Is it okay if my muffin batter is very thick
A: Yes, the batter for these muffins is supposed to be thick. Almond flour creates a denser, creamier batter than traditional flour, which results in the final moist and tender texture of the muffins.
Q: What can I add to this muffin recipe for more flavor
A: For an extra touch of flavor and texture, you can add a handful of sugar-free chocolate chips, chopped pecans, or walnuts. The recipe also suggests adding ½ teaspoon of vanilla extract to enhance the cozy spice flavors.
Pro Tips
- Bring the eggs and pumpkin puree to room temperature before mixing. Room-temperature ingredients combine into a smoother batter and give the muffins a better final texture.
- Mix the wet and dry ingredients only until the batter is smooth and creamy. Overmixing almond flour batter makes the muffins dense and heavy instead of tender.
- A thick batter is completely normal here: almond flour creates a denser, creamier batter than wheat flour, which is exactly what makes the finished muffins moist.
- Let the muffins cool in the pan for 10 minutes, then finish cooling on a wire rack. Store them in an airtight container once fully cooled.
- Fold in a handful of sugar-free chocolate chips, chopped pecans, or walnuts, or add 1/2 teaspoon of vanilla extract to deepen the cozy spice flavor.
Frequently Asked Questions
Can I use a different flour instead of almond flour?
Almond flour is what keeps these muffins low-carb and gluten-free. Coconut or all-purpose flour would change the texture and require reworking the wet ingredients, so it is not recommended.
How do I store keto pumpkin spice muffins?
Keep the cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Their high moisture content makes them great for refrigeration.
Is it okay that my muffin batter is very thick?
Yes, this batter is meant to be thick. The dense almond flour batter is what gives the muffins their moist, tender crumb once baked.
What can I add for more flavor?
A handful of sugar-free chocolate chips, chopped pecans, or walnuts adds texture, and 1/2 teaspoon of vanilla extract rounds out the pumpkin pie spice nicely.
Recipe card below.
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Moist Keto Pumpkin Spice Muffins
Ingredients
Method
- Directions
- Preheat your oven to 300°F / 150°C and line a 6-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together the almond flour, pumpkin pie spice mix, sugar substitute, and baking powder until well combined and free of lumps.
- Add the pumpkin puree and large eggs to the dry .
- Using an electric mixer on medium speed, beat the mixture until the batter is completely smooth and creamy.
- Divide the batter evenly among the 6 prepared muffin liners. The batter will be thick.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are firm to the touch.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
- Once the wet and dry are combined, mix only until smooth. Overmixing almond flour batter can lead to dense, heavy muffins.
