These keto pumpkin muffins are wonderfully fluffy and so delicious! They're made with coconut flour and are super easy to make - it's the perfect recipe to make with your kids!
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
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.
Expert tip: use foil liners
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
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.
No, unfortunately, you can't. These two keto 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 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.
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Recipe card
Fluffy Keto Pumpkin Muffins
INGREDIENTS
- Avocado oil for liners
- 4 large eggs
- ½ cup pure pumpkin puree
- 4 tablespoon unsalted butter melted and slightly cooled
- 1 teaspoon stevia glycerite (equals about ⅓ cup sugar)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 6 tablespoons coconut flour (44 grams)
- 1 teaspoon baking powder (gluten-free if needed)
INSTRUCTIONS
- Preheat your oven to 350 degrees 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 together 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 ice cream scoop, pour the batter into the prepared muffin cups.
- Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes
- Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.
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NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 