These keto pumpkin muffins are fluffy and delicious. They're one of my favorite breakfasts this time of year. They're made with coconut flour and are super easy to make - 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. 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
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
Pumpkin puree: Make sure you use pure pumpkin puree, not sweetened pumpkin pie filling. In the photo below that I took at the grocery store, you want to reach out for the can on the left, NOT the one on the right.
Unslated butter: You can replace the butter with melted ghee, coconut oil, or avocado oil. Coconut oil is my favorite. I love the flavor it adds.
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.
Baking powder: Make sure it's fresh. If you need it to be gluten-free, verify that, too.
Variation: Pumpkin Cupcakes
You can turn these muffins into pumpkin 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
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these keto pumpkin muffins:
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. See how fluffy they are:
Expert 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.
- As mentioned above, you should cool these muffins completely before enjoying them. They are much better at room temperature. Their texture becomes fluffier.
Recipe FAQs
I use coconut flour in this recipe. Coconut flour is highly absorbent, so it takes some getting used to.
But baking with it is easy once you figure out the correct ratios. You simply need to add enough eggs and liquids to the batter to keep it from drying out.
No, unfortunately, you can't. These flours behave completely differently in baked goods and require different amounts of liquids and eggs.
I use stevia glycerite. I find that the glycerite formulation nearly eliminates the bitter aftertaste typical of other stevia products. You can replace the stevia with ⅓ cup of your favorite granulated sweetener.
Serving Suggestions
These muffins are excellent just as they are. As I said, I like to have them with my morning coffee for a filling keto breakfast.
The leftovers are just as good and can be enjoyed like the freshly baked muffins. But if you'd like, you can slice them and spread them with sweet butter or almond butter.
Storing Leftovers
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.
More Pumpkin Baked Goods
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Recipe Card
Keto Pumpkin Muffins, Tender and Fluffy
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.
D Anna says
This a fantastic recipe. I was getting tired of using almond flour as many recipes with it seem so heavy and I’m tiring of that taste. So with this one I’ve upped my spice content and added pinches of ginger, nutmeg, cloves and allspice with a bit of black pepper. Pumpkin spice essentially. Amounts are to my personal taste. I didn’t have this sweetener so I used a ‘flav drops’ in vanilla with a tablespoon or 2 of erythritol. Icing - just cream cheese with a couple drops of vanilla ‘flav drops.’
I'm making them today - my fourth time. They’re excellent, tasty and filling. Thx for sharing!!!
Vered DeLeeuw says
You're very welcome, Anna! Thank you for taking the time to write a detailed review.
Skylar says
The perfect keto pumpkin fix! And way easier than pumpkin pie.
Vered DeLeeuw says
Glad you liked them, Skylar! Thanks for the comment.
Christine Dattilio says
I think your sugar content is wrong on this - 6 grams per serving? That would not be keto.
Also, I'm disappointed this is the same exact recipe as the cupcakes, just not frosted, which I was going to do anyways. I wish you would have condensed this into one recipe ,just saying frosting optional and you could call it muffins/cupcakes.
Vered DeLeeuw says
Hi Christine,
Thank you for your feedback.
To address your concerns:
1. At 6 grams of carbs and 3 grams of fiber, these muffins can fit into a keto daily menu, depending on how many carbs one eats per day and whether one counts total carbs or net carbs.
2. I created two separate recipes because some people search for cupcakes while others search for muffins. I wanted to make it easy for people to find my recipes, depending on what they search for.
Shanna says
Thank you so very much for the info. I will absolutely try it and let you know how it goes.
Vered DeLeeuw says
Sounds good, Shanna!
Shanna says
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!
Vered DeLeeuw says
You're very welcome, Shanna! I'm so glad you enjoyed these muffins. Thank you for taking the time to leave a detailed comment.
Shanna says
Hi, can i use honey or maple syrup as a substitute?
Vered DeLeeuw says
Hi Shanna,
I only tested this recipe with stevia glycerite and with a granulated sweetener. Substituting a liquid sweetener for the stevia would require more coconut flour, but since this flour is highly absorbent, it's difficult to predict how much of it you would need to add.
If you'd like to give it a try, I suggest using 1/3 cup of honey and adding 1/2 tablespoon of coconut flour. Watch the video to see what the batter should look like and decide if you'd like to add another 1/2 tablespoon of coconut flour.
Karyn says
I would love to make these yummy muffins! I’m allergic to almonds and coconut. Can I use hazelnut flour in place of coconut? If yes, how much? Also, how much monk fruit do I use to equal stevia?
Vered DeLeeuw says
Hi Karyn,
I only tested this recipe with coconut flour. It's very difficult to make this type of conversion because coconut flour is very unique.
Marcia Dove says
Hi! So I Just checked my pumpkin and it's a pie mix, so I need to go shopping!! LOL!
Does it make a difference if you shop for your pumpkin puree at Aldi's? Thanks! Marcia Dove
Vered DeLeeuw says
Hi Marcia,
I love Aldi! Yes, you can get it there as long as it's pure pumpkin puree. Here's what I found on their website:
Baker's Corner 100% Pure Canned Pumpkin
This would be perfect in this recipe.
Catherine Asher says
These muffins were good. I did add additional Monk Fruit sugar instead of Stevia.
Vered DeLeeuw says
Glad you enjoyed these muffins, Catherine!
Cassie says
This was one of the best recipes I've tried! I added allspice ginger and nutmeg.
Could this be turned into a cake or bundt cake recipe?
Vered DeLeeuw says
I'm glad you enjoyed these muffins, Cassie! You can double the recipe and bake the batter in an 8-inch or 9-inch well-greased nonstick round cake pan or a standard loaf pan. Start checking for doneness after 30 minutes, but it could take up to 50 minutes, depending on your oven.
I don't recommend using a bundt cake pan, as those are more suitable for denser cakes.