These Low-Carb Keto Pumpkin Muffins are made with almond flour and are so moist and fluffy, you won’t believe they’re healthy!
When the weather gets cooler, our baked goods get cozier. And one of the winter season’s most iconic flavors—pumpkin—is the star here in yet another delicious, low-carb, and keto-friendly muffin recipe!
Made with almond flour and juuust the right amount of warming spices, these muffins are light, fluffy, and full of pumpkin flavor, but without all the carbs. We’ve added a touch of cinnamon and a sprinkle of pumpkin pie spice to give these muffins the perfect balance of sweet and spicy that hits the spot so perfectly this time of year. And, they’re super easy to whip up—anyone can make these, even if you’re not a superstar baker. So gather your ingredients, preheat the oven, and let’s get baking.
Are These Low-Carb Keto Pumpkin Muffins With Almond Flour Healthy?
These muffins are pretty healthy overall, especially if you compare them to traditional recipes or anything you’d buy at the store. Because they’re made with almond and coconut flours, they’re high in fiber and low in carbs, which helps keep blood sugar levels stable and is perfect for those following a keto or low-carb diet. The almond flour and coconut oil also provide some healthy fats, and pumpkin adds a healthy dose of vitamin A, antioxidants, and a subtle natural sweetness. Swerve, a zero-calorie, keto-friendly sweetener, also helps keep the sugar content low.
For The Love Of Pumpkin Pie Spice
Let’s be honest: Pumpkin pie spice is the heart of fall baking. This warming blend of cinnamon, nutmeg, ginger, and cloves can transform even the simplest ingredients into something nostalgic and cozy. These keto pumpkin muffins feature pumpkin spice at center stage, infusing every mouthful with that spicy-and-sweet flavor we can’t help but crave this time of year.
In this recipe, pumpkin pie spice balances out the natural sweetness of the pumpkin, enhances the nutty notes of the almond flour, and pairs perfectly with the vanilla. Even without sugar, pumpkin pie spice makes each muffin feel like a little indulgence that offers a taste of fall in every bite!
How To Make Ahead And Store
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm them in the microwave.
Serving Suggestions
If you wanted to make a whole batch of different keto-friendly muffins, then why not bake these Low-Carb, Keto Blueberry Muffins to go alongside your pumpkin muffins? And if you’re really in the mood for pumpkin, try these Pumpkin Keto Chocolate Chip Cookies and this Low-Carb, Sugar-Free Pumpkin Pie.
Recipe
Ingredients
- 3 cups almond flour, (300 grams)
- 4 tablespoons coconut flour, packed (32 grams)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup Swerve sweetener
- 2/3 cup canned pumpkin
- 6 tablespoons coconut oil, melted
- 3 large eggs, at room temperature
- 2 teaspoons vanilla
- Optional pecans, for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a muffin pan with cooking spray.
- In a medium bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.
- In a separate large bowl, whisk together the Swerve sweetener, canned pumpkin, coconut oil, eggs and vanilla.
- Add the dry ingredients into the wet ingredients and stir until well combined.
- Use an ice cream scoop (or a spoon) to fill your muffin cavities about 2/3 of the way full. Optionally top with pecans.
- Bake for 24-25 minutes, until a toothpick inserted into the center comes out clean.
- Let cool in the pan completely and then enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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