These Keto Pumpkin Muffins are made with almond flour and are so moist and fluffy you won’t believe they’re low carb and healthy!
PIN Low Carb Keto Pumpkin Muffins
Well. Last year you guys basically broke the internet when I made you low carb sugar free keto blueberry muffins, so I figured it was time to give you another version.
Except PUMPKIN because no one can say no to healthy pumpkin muffins.
See also: we have never had a low carb pumpkin muffin recipe. Only pumpkin keto chocolate chip cookies and Low carb sugar free pumpkin pie.
All the pumpkin muffins have been pumpkin oatmeal muffins and paleo pumpkin muffins made with coconut sugar. Which are both great and all but not if you are watching your carbs.
Honestly, these might be my favorite version (and Mr. FFF’s!) and we are definitely not “low carb people” so, basically, YOU GOTTA TRY ‘EM.
So sweet. So spicy. So nutty and moist with all that good almond flour pizzaz and healthy fat. And, of course, so trendy because PUMPKIN.
Is Pumpkin low carb?
If you are on the search for keto-friendly, low carb foods that taste delish and are healthy for your body, look no further than PUMPKIN! It’s a great, lower-carb alternative to starchier foods like rice, potatoes and pasta. You can even bake it into treats, but they may not always be low carb. That’s why I created some tasty and keto friendly low carb pumpkin muffins for you today!
Keto Pumpkin Muffins Ingredients
If you know me at all, you know that if you want healthy and tasty muffin recipes, I’m your girl. I seriously LOVE coming up with new recipes to keep your muffin game strong, like my paleo lemon poppyseed muffins and my healthy oat bran muffins. THESE pumpkin keto muffins are going to knock your socks off too and become a new fave! Here’s what you’ll need to round up before we get started:
- Almond Flour
- Coconut Flour
- Pumpkin Pie Spice
- Baking Powder
- Baking Soda
- Swerve Sweetener
- Canned Pumpkin
- Coconut Oil
How to make Keto Pumpkin Muffins
Not only are these fluffy, low carb, flavorful muffins DELISH, they also aren’t super complicated to make. Making specialized foods for diet restrictions can sometime be tricky but that is NOT the case with these muffins! Here’s how to bake up a batch:
Preheat your oven until it’s hot and ready. Spray a muffin pan with cooking spray.
Whisk up the first 7 ingredients in a bowl until they are well combined and smooth. In a separate, larger bowl, whisk together the remaining ingredients, except for the pecans. Next, add the wet ingredients to the dry and and stir to combine well.
Using a cookie scoop, fill up the cavities with a bit of batter in each one.
Pop the muffin pan in your oven and let them bake until a toothpick inserted in the center comes out clean! Let them cool completely, then DEVOUR!
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
- 3 Cups Almond flour (300g)
- 4 Tbsp Coconut flour, packed (32g)
- 1 Tbsp Pumpkin pie spice
- 1 Tbsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Baking soda
- 1 tsp Salt
- 3/4 Cup Swerve sweetener
- 2/3 Cup Canned pumpkin
- 6 Tbsp Coconut oil, melted
- 3 Large Eggs, at room temperature
- 2 tsp Vanilla
- Optional pecans, for topping
- Preheat your oven to 350 degrees and spray a muffin pan with cooking spray.
- In a medium bowl, whisk all the ingredients up to the swerve (excluding the swerve)
- In a separate large bowl, whisk all the remaining ingredients (excluding the pecans if using)
- Add the dry ingredients into the wet ingredients and stir until well combined.
- Use an ice cream scoop (or a spoon) to fill your muffin cavities about 2/3 of the way full.
- Bake for 24-25 minutes, until a toothpick comes out clean inserted in the center.
- Let cool in the pan completely and then DEVOUR
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