Keto Pumpkin Muffins {Coconut Flour}

Name: Fluffy Keto Pumpkin Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Ingredients: Avocado oil (for liners); 4 large eggs; 1/2 cup pure pumpkin puree; 4 tablespoon unsalted butter (melted and slightly cooled); 1 teaspoon stevia glycerite ((equals about 1/3 cup sugar)); 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; 6 tablespoons coconut flour ((44 grams)); 1 teaspoon baking powder ((gluten-free if needed))

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These keto pumpkin muffins are wonderfully fluffy and so delicious! They're one of my favorite breakfasts.

They're made with coconut flour and are super easy to make - it's the perfect recipe to make with your kids!

Four keto pumpkin muffins, one of them half-eaten.

These muffins are so fluffy and delicious. They are made with a simple list of ingredients: coconut flour, eggs, pureed pumpkin, and spices.

I like to have two of these muffins for breakfast with my coffee ☕. It's a great keto breakfast that keeps me full for several hours. They keep well in the fridge and they also freeze well, so I often make a double batch to ensure I have tasty leftovers.

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Ingredients
Instructions
Expert tip
Frequently asked questions
Variations and substitutions
Storing leftovers
Related recipes
Recipe Card

Ingredients

You'll only need a few ingredients to make these keto pumpkin muffins. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Eggs: I use large eggs in most of my recipes, this one included.

Pumpkin puree: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling.

Unsalted butter: I love baking with creamy European butter, but any unsalted butter will do.

Sweetener: I use stevia. You can probably replace it with a granulated sweetener, although I haven't actually tried that.

Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

Ground cinnamon: Make sure it's fresh. We use quite a bit of it here.

Coconut flour: Try to measure it by weight and not by volume. This excellent flour substitute is extremely absorbent, so every extra gram can make a difference.

Baking powder: It's always a good idea to make sure it's fresh.

Instructions

Making these keto pumpkin muffins is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Simply whisk together all the ingredients in one bowl, adding the coconut flour and baking powder last.

Transfer the mixture to foil-lined muffin cups and bake the muffins for about 25 minutes at 350°F.

Cool the muffins completely before enjoying them. They truly are better at room temperature.

A photo collage showing the steps for making low-carb pumpkin muffins.

Expert tip

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 liners. But if you use greased foil liners, they don't stick.

Frequently asked questions

What flour should I use?

I use coconut flour in this recipe. Coconut flour is extremely 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.

Can I sub almond flour for coconut flour?

No, unfortunately, you can't. These two keto flours behave completely differently in baked goods and require different amounts of liquids and eggs.

What's the best sweetener to use in this recipe?

I use stevia glycerite. I find that the glycerite formulation nearly eliminates the bitter aftertaste typical to other stevia products.

You can try replacing the stevia with ⅓ cup of your favorite granulated sweetener.

If you do, check the batter. You might need to add a little water if it's too dry. Please keep in mind that I only tested this recipe with stevia, so using any other sweetener is an experiment.

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

You can replace the butter with melted ghee or with avocado oil.
Replace the cinnamon with pumpkin pie spice.
Turn them into pumpkin cupcakes by adding frosting.

Storing leftovers

Once completely cool, store these muffins in a sealed container in the fridge for up to 5 days. Remove them from the fridge an hour before you plan on eating them.

Alternatively, warm them up just a little in the microwave on 50% power, 10 seconds per muffin.

These muffins also freeze well. Place them in freezer bags and freeze them for up to three months.

Low-carb pumpkin muffins, three in the background and one in front half-eaten.

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