Keto Pumpkin Muffins
These Keto Pumpkin Muffins are packed with pumpkin spice flavor and topped with a pecan crumble topping! At just 5 net carbs, this is a low carb treat you will enjoy all fall long!
Mr. Maebell and I have always had a bit of a tradition. Fall is our favorite season and on the first cool, crisp weekend we make pumpkin muffins for breakfast and then start a big pot of chili to simmer all day. We usually open the windows and embrace the change in seasons.
Although it is still close to 90 degrees here, I have been working on a great low carb pumpkin muffin for a few weeks and I believe I’ve finally nailed it. I hope you enjoy this low carb, keto friendly Pumpkin Muffin as much as we do!
These almond flour pumpkin muffins are packed with pumpkin spice, super moist, and have just the texture you would expect! If you’re looking for more fun fall desserts, check out this list of 20+ Easy Fall Desserts!
But the very best part is the cinnamon pecan crumble on top! The crumble uses butter, almond flour, cinnamon, pecans and brown sugar swerve. This adds a touch of crunch and the perfect amount of sweetness. This is a great afternoon pick me up when those hunger pains start calling or perfect for breakfast with a warm cup of coffee.
Ingredients in Keto Pumpkin Muffins
To make this keto muffin recipe, you’ll need the following:
- Almond flour and Coconut flour: you will need both for this recipe.
- Brown sugar Swerve sweetener or Brown Sugar Monkfruit
- Baking powder and salt
- Pumpkin pie spice and Cinnamon
- Pumpkin puree
- Eggs
- Unsweetened almond milk
- Crushed pecans
- Butter
How to Make Keto Pumpkin Muffins
- Combine the keto muffin ingredients in a large bowl.
- Divide the muffin batter between 12 greased muffins cups.
- Make the pecan crumble topping, then sprinkle over the muffins.
- Bake until done.
How Many Carbs Are in These Keto Muffins?
Hold on to your hats my friends, you won’t believe how low in carbs these amazing muffins are. These Keto Pumpkin Muffins come in at just 5 net carbs each, and that includes the crumble topping! The total number of carbs based on my nutrition calculator is 7.4 grams with 2.4 grams of fiber.
For comparison, the Pumpkin Muffin from Starbucks has 52 net carbs each. This is a huge difference from traditional baked goods!
Can I Use a Gluten-Free Flour Blend?
No, I recommend using the blend of almond flour and coconut flour listed in the recipe card below rather than an all-purpose gluten free flour blend.
Tips for Making Keto Muffins
- These almond flour pumpkin muffins freeze incredibly well and can be reheated in the oven or microwave for a quick grab and go snack.
- Make sure to buy pure pumpkin puree and not canned pumpkin pie filling, which is loaded with sugar and spices.
- If you don’t have pecans on hand, the crumble topping can also be made with walnuts.
More Keto Breakfast Recipes:
- Keto Chocolate Chip Muffins
- Keto Ham and Cheese Egg Muffins
- Gluten-Free Biscuits
- Strawberry Pancakes with Cream Cheese Glaze
- Keto Breakfast Hot Pockets
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Get the Recipe: Keto Pumpkin Muffins
Ingredients
Pumpkin Spice Muffins
- 2 cups almond flour
- 1/2 cup Brown Sugar Swerve or Monkfruit Sweetener
- 2 tablespoons coconut flour
- 1 tablespoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pure pumpkin puree
- 4 large eggs
- 1/2 cup unsweetened almond milk
Pecan Crumb Topping
- 1/3 cup almond flour
- 1/4 cup Brown Sugar Swerve or Monkfruit
- 2 tablespoons coconut flour
- 3 tablespoons crushed pecans
- 1 teaspoon cinnamon
- 3 tablespoons butter, cold
Instructions
- Preheat the oven to 325 degrees F.
- In a medium size mixing bowl, combine all of the pumpkin muffin ingredients until well combined.
- Spray a muffin tin or line with paper liners.
- Spoon the pumpkin mixture into the muffin tin until 3/4 full, set aside.
- In a small bowl, combine the pecan crumb topping and mash with a fork until the butter is incorporated and it resembeles course crumbs.
- Sprinkle the topping on the muffins.
- Bake 20-22 minutes, or until a toothpick comes out clean.
I am so excited that the net carbs are low and I can still have that crumb topping! Woohoo!
What a delicious recipe and perfect for fall! Looking forward to enjoying this all season long!
Oh wow, never would have guessed these are keto, so good!
These Keto Pumpkin Muffins are mouth watering!
They were delicious!! Only problem. They went too fast!!
Hey Brenda, I am so glad you enjoyed these! We have enjoyed them all fall!
Made these today and they won’t set. Have been in the oven for 30 minutes and still aren’t done. Help!
Hi Sheran, We have made these the last three weekends so I know the cooking time is correct. If your altitude is different than mine or your oven isn’t calibrated that could be the culprit I would just go off the toothpick test and remove when it comes out clean.
Do you subtract the sugar alcohol on your net carb count or just the fiber? Generally you can subtract fiber and sugar alcohol.
Marlo, great question I do have a disclaimer under the recipe that helps with that. Since there are sugars that cannot be removed and sugar alcohols that can people find this really confusing so to avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs – fiber = net carbs. I hope this helps! 🙂
These look fantastic! I am wondering when you list 1 cup pumpkin as an ingredient, did you used canned pumpkin?
Hi Catherine, yes canned pumpkin
Are these muffins to be stored at room temperature or refrigerated?
Hi Laurel, I stored these at room temp. I hope you enjoy!
I also needed to cook mine a REALLY long time…probably over 40 minutes. Not sure why, but they’re delicious!
Hi there I’m using truvia brown sugar…is that ok? I couldn’t find swerve brown sugar.
Hi Brittany, I’ve never used that brand but it should be fine! I hope you enjoy!
My muffins turned out just right. Thank you for the recipe!
These were very good. I just crumbled pecans, raw sugar and cinnamon on top. It took 30 min to cook. Maybe next time I’ll increase temp to 350.
Yes a question..New to all your recipes and keto..Is there a brand of almond flour that you recommend when first starting out.. Also a brand of Almond milk to start with and use that most people like..Sorry this is all new.. I know a basic question for sure.. Answers appreciated..Thank you so much..
Hi Lois, happy to have you following along! I enjoy the Pillsbury, Anthony, and Bob’s Red Mill brands of almond flour. Just make sure you purchase almond flour, not almond meal, as the almond meal is not fine like flour and will have different results. As for the Almond milk I use Silk or Bluediamond unsweetened almond milk. I hope this helps!
Oh, wow! I came across this recipe as it was the top of the search results for ‘keto pumpkin muffin’ and it is wonderful! I’ve forced myself to finish some scary-awful excuses for dessert since trying to go low carb, but this was actually *good*. The only changes I made were to use 2 tbsp of sucralose in addition to the Lakanto brown sugar monkfruit because I like stuff sweet. I also had to make it in an IKEA silicone cake pan (about 8″ round by 4″ deep) because I, for some reason, had gotten rid of my muffin tin and then forgotten what I did. I also skipped the topping because it seemed like a bad idea on a cake.
I had to cook it for an hour at 325F until the knife came out clean, but it is moist and cakey and full of pumpkin spice goodness. Thank you so much for this recipe.
Can I use heavy whipping cream instead of unsweetened almond milk?
Hi Mary, I have only made these as written but I imagine that would work.
I love this recipe. I make these muffins often.
I didn’t include the topping to cut calories, but I have to say, these are the best low carb muffins I have tried, and the best gluten free too. They were actually fluffy! I had to sub 1/2 cup of gluten free flour because I didn’t have quiet enough almond flour, and they still came out. I also forgot the coconut flour. I did add 1/2 tsp of vanilla extract too. I also added a 1/2 tsp of corn starch in place of xanthan gum to help bind the gluten free recipe. They came out very good-a flexible and delish recipe.
These are my absolute favorite. No one would guess they were sugar and flour free!