Keto Pumpkin Muffins

Name: Keto Pumpkin Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1 tablespoon Avocado oil (for the muffin liners); 4 large eggs; 1/2 cup pure pumpkin puree; 4 tablespoons 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 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.

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

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

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

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Ingredients
Variations
Keto Pumpkin Muffins Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Pumpkin Baked Goods
Recipe Card

Ingredients

You'll only need a few ingredients to make these 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, 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.

A can of pure pumpkin puree next to a can of pumpkin pie filling.

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

Sweetener: I use stevia. You can replace it with any granulated sweetener to equal ⅓ cup of sugar.

Vanilla extract: Use the real thing - pure vanilla extract.

Ground cinnamon: Make sure it's fresh. We use quite a bit of it here, so freshness is important.

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.

Variations

You can replace the butter with melted ghee, coconut oil, or avocado oil. Coconut oil is my favorite. I love the flavor it adds.
Replace the cinnamon with pumpkin pie spice. The flavor won't be as subtle - it will be more reminiscent of pumpkin pie.
Turn these muffins into pumpkin cupcakes by adding frosting.

Keto Pumpkin Muffins Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

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.

Dividing the mixture between 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:

A hand holding a keto pumpkin muffin with a bite.

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

What flour should I use in keto muffins?

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.

Can I substitute almond flour for coconut flour?

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

What's the best sweetener to use in keto baking?

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.