These keto pumpkin muffins are fluffy and delicious. They're made with coconut flour and are super easy to make - the prep time is just 15 minutes, and they are ready in about an hour.
These delicious keto pumpkin muffins are made with a simple list of ingredients: coconut flour, eggs, pureed pumpkin, and spices. I like to have two for breakfast with my coffee. Just like keto pumpkin bread, it's a great low-carb breakfast that keeps me full for hours. They keep well in the fridge and freeze well, so I often make a double batch.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Pumpkin puree: Make sure you use pure pumpkin puree, not sweetened pumpkin pie filling.
- Unslated butter: You can replace the butter with melted ghee, coconut oil, or avocado oil.
- Sweetener: I use stevia. You can replace it with any granulated sweetener to equal ⅓ cup of sugar.
- Ground cinnamon: You can replace it with pumpkin pie spice. The flavor won't be as subtle - it will be more reminiscent of pumpkin pie.
- Coconut flour: Measure it by weight and not by volume. It's highly absorbent, so every extra gram makes a difference.
Variation: Pumpkin Cupcakes
You can turn these muffins into cupcakes by adding frosting made of cream cheese, pumpkin puree, stevia, cinnamon, and vanilla extract. Here's a photo of the ingredients needed for the frosting. The exact measurements are listed in the recipe card below.
Simply use a hand whisk to combine these ingredients until fluffy, then frost the cooled muffins. Here's a photo of the frosted muffins:
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Simply whisk together all the ingredients in one bowl, starting with the wet ingredients and then mixing in the dry.
Transfer the mixture to foil-lined, greased muffin cups.
Bake the muffins for about 25 minutes in a 350°F oven. Cool them completely before enjoying them. The photo below shows how wonderfully fluffy they are.
I made the recipe and they're delicious! Thank you so much. Watching the video (like you mentioned) helped me figure out the consistency. I ended up adding 1 tablespoon and 1 teaspoon extra coconut flour. I'll definitely be making them again. Thank you!
Shanna
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I made the recipe and they're delicious! Thank you so much. Watching the video (like you mentioned) helped me figure out the consistency. I ended up adding 1 tablespoon and 1 teaspoon extra coconut flour. I'll definitely be making them again. Thank you!Recipe Tips
- I prefer to use foil liners when baking with coconut flour. It's been my experience that coconut flour muffins tend to stick to paper liners and even to silicone ones. But if you use greased foil liners, they don't stick.
- It's important to cool these muffins completely before enjoying them. They are much better at room temperature. Their texture becomes fluffier.
Recipe FAQs
You can try, but it would be an experiment. Canned pumpkin puree is thick and creamy and has a predictably smooth texture. Homemade puree can be more watery and lumpy. If you'd like to try, drain the homemade puree well and run it through a food processor or high-speed blender to ensure it's as smooth and creamy as canned puree.
After mixing the ingredients, check your batter to make sure it looks like the one in the image below. If it's too thin, mix in a teaspoon of coconut flour. If it's too thick, add a tablespoon of water.
No. Coconut flour is a uniquely drying ingredient that requires extra eggs and liquids, and this recipe was specifically written with this in mind. Other flours won't work in this recipe.
Once completely cool, you can store these muffins in a sealed container in the fridge for up to five days. Remove them from the fridge an hour before you plan on eating them. Alternatively, warm them up in the microwave at 50% power for 10 seconds per muffin. These muffins also freeze well. Place them in freezer bags and freeze them for up to three months.
Recipe Card
Fluffy Keto Pumpkin Muffins
Video
Ingredients
- 1 tablespoon Avocado oil - for the muffin liners
- 4 large eggs
- ½ cup pure pumpkin puree
- 4 tablespoons unsalted butter - melted and slightly cooled
- 1 teaspoon stevia glycerite - equals about ⅓ cup of sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 6 tablespoons coconut flour - 44 grams
- 1 teaspoon baking powder - gluten-free if needed
Optional Frosting
- 8 ounces cream cheese - softened
- ¼ cup pure pumpkin puree
- 1 teaspoon stevia glycerite - equals about ⅓ cup of powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.
- In a medium bowl, whisk the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.
- Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.
- Using a 4-tablespoon scoop, pour the batter into the prepared muffin cups.
- Bake until the muffins are set and a toothpick inserted in their center comes out clean, 22-25 minutes.
- Transfer the muffins to a cooling rack and cool them completely before enjoying them. Their texture improves dramatically when they reach room temperature.
Optional: Frost the Muffins to Make Cupcakes
- To make the frosting, place the frosting ingredients (cream cheese, pumpkin puree, stevia, cinnamon, and vanilla) in a small bowl and whisk with a hand whisk until smooth and creamy, about 2 minutes.
- Transfer the frosting to a piping bag and pipe it on the cupcakes, or simply spread it on top of the cupcakes with a spatula.
Notes
- I prefer to use foil liners when baking with coconut flour. In my experience, coconut flour muffins tend to stick to paper liners and even silicone ones. But if you use greased foil liners, they don't stick.
- Once completely cool, you can store these muffins in a sealed container in the fridge for up to five days. Remove them from the fridge an hour before you plan on eating them. Alternatively, warm them up in the microwave at 50% power for 10 seconds per muffin.
- These muffins also freeze well. Place them in freezer bags and freeze them for up to three months.
- Nutrition for one frosted muffin: Calories: 290, Carbohydrates: 8 g, Protein: 8 g, Fat: 25 g, Saturated Fat: 14 g, Sodium: 329 mg, Fiber: 3 g, Sugar: 8 g.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Michelle says
These muffins were easy and delicious. Will definitely make them again!
Vered DeLeeuw says
Wonderful, Michelle! Thank you so much for the review.