Delicious keto pumpkin muffins are made with just a few simple ingredients. They are fluffy, tasty, and very filling!
These muffins are so fluffy and delicious. They are made with a simple list of ingredients. Coconut flour, eggs, 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!
The ingredients needed to make these muffins
You’ll only need a few ingredients to make these tasty keto pumpkin muffins (the exact measurements are listed in the recipe card below):
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 flour substitute is extremely absorbent, so every extra gram can make a difference.
Baking powder: It’s a good idea to make sure it’s fresh.
How to make keto pumpkin muffins
It’s so easy! Scroll down to the recipe card for the 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.
What flour to 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.
How to sweeten keto pumpkin muffins
I use stevia glycerite in these muffins to keep them keto and low carb. I like stevia glycerite because it nearly eliminates the bitter aftertaste typical to other stevia products.
If you absolutely can’t stand stevia, you can try replacing it with 1/3 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.
Use foil liners when baking these muffins
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.
How to store these muffins
Once completely cool, store these keto pumpkin muffins in a sealed container in the fridge for up to a week. 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.
More tasty pumpkin breakfast recipes
If you’re looking for more awesome pumpkin breakfast recipes, try these fluffy paleo pumpkin pancakes. They are delicious!
And this keto pumpkin cake (made with almond flour) is wholesome enough to serve for breakfast, at least on occasion.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Keto Pumpkin Muffins
- 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)
- Preheat 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.