These quick and easy Low Carb Pumpkin Spice Muffins are tender and bursting with pumpkin goodness. These keto-friendly muffins make a delicious breakfast or snack those on keto, low-carb, gluten-free, Atkins, grain-free, and Paleo diets.
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The recipe for Low-Carb Pumpkin Spice Muffins
These muffins may be perfect for fall, but are delicious any time of the year. They boast loads of pumpkin spice flavor with a hint of vanilla. A sprinkle of pecans in the batter adds some nutty flavor and a bit of crunch.
I love serving these muffins hot from the oven with butter. However, they are just as good if you make them ahead of time. Reheat or not–it’s your choice.
These muffins are super-easy to make. A wonderful side benefit is that baking them makes your whole kitchen smell like fall.
I love anything pumpkin spice. This recipe was inspired by my mother’s pumpkin bread that she frequently made in the fall.
While I loved her pumpkin bread, I think I like muffins better. Muffins make it easier to control portion size. In addition, if you decide to freeze them, you can easily defrost them one muffin at a time. Therefore, I decided a pumpkin muffin recipe was in order.
I used my recipe for blueberry muffins as a basic recipe and altered it to create this muffin recipe.
Can these keto-friendly muffins be frozen?
Yes! These pumpkin muffins freeze well. If I know I won’t be using all of the muffins in three days or less, I simply put them in an air-tight, freezer-safe container and put them in the freezer.
Having low-carb muffins in the freezer can be a wonderful way to prevent snacking off plan. You can take them out, one at a time, if you like.
I generally reheat them in the oven because I like mine with a dollop of melting butter on top. If you prefer, you can simply defrost them at room temperature for about 20 minutes.
How to make keto muffins
These keto-friendly muffins are easy to make. First, you need to preheat the oven and prepare the pan.
Next, you mix the dry ingredients together. In a separate bowl, you mix the wet ingredients together. Once the wet ingredients are whisked, you stir the mixture into the dry ingredients.
Finally, you stir in the nuts. Voila, muffin batter!
Now, all you have to do is spoon the batter into the prepared muffin tin and bake them. Not hard at all!
Is pumpkin keto-friendly?
Pumpkin may taste a bit sweet, but it can be part of a keto diet. A half cup of pumpkin puree has 10 grams of total carbs, but 5.9 grams of them are fiber. This means that there are only about 4 net carbs in a half cup of pureed pumpkin. Most people can fit some amount of pumpkin in their diet, even if they eat keto.
This recipe uses a half cup of puree for the entire recipe. Therefore, the amount of net grams carbohydrate the pumpkin adds to each serving is very small indeed.
These low-carb pumpkin muffins make a wonderful breakfast or snack for those who need to keep their carbohydrate intake low. Even those who don’t eat low-carb will enjoy them.
If you love eating pumpkin spice foods for breakfast, you might wan to check out our pumpkin spice waffles, this keto pumpkin dutch baby from Beauty and the Foodie or this keto pumpkin cheesecake shake from Butter Together.
Quick tip: If you decide to substitute a different sweetener in this recipe, be sure to read the note at the bottom of the recipe. These muffins are only slightly sweet, so if you don’t make this adjustment, the sweetness level may be very off.
Low-Carb Pumpkin Spice Muffins Recipe (Keto-Friendly)
- 2 1/2 cups super fine almond flour
- 1/3 cup granulated stevia/erythritol blend (Pyure Blend)*
- 1 teaspoon grain-free baking powder
- 2 teaspoons pumpkin spice
- 1/2 teaspoon sea salt
- 4 pasture-raised eggs
- 1/4 cup avocado oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (canned is fine)
- 1/2 cup pecans chopped
- Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
In a medium bowl, whisk together almond flour, granulated sweetener, baking powder, pumpkin spice and salt until completely combined.
In a separate bowl, whisk together the eggs, Whisk in the avocado oil, almond milk, and vanilla. Add the pumpkin puree and combine well.
Pour egg mixture into the dry ingredients and stir together.
Stir in pecans.
Spoon batter into the prepared muffin pan, filling each cavity about 3/4 of the way full.
- Bake for 25-30 minutes or until the tops spring back when lightly touched.
Serving size: 1 muffin
Per serving: 4 grams net carbs
*If substituting a different sweetener, be sure to adjust the quantity to account for a different sweetness level. The blend that I use is twice as sweet as sugar.