Kick off your Fall baking with this Easy Recipe for Pumpkin Muffins! They make a healthy on-the-go breakfast or snack option and just so happen to be Keto friendly. So go on…indulge!
Keto friends (and non-keto friends alike!!!), do I have a muffin for you! Not only are these Pumpkin Muffins perfectly spiced, incredibly moist and utterly delicious, they’re festive and will give you ALLLLLL the Fall vibes you didn’t even know you needed. They have the perfect crunch thanks to the pumpkin seeds on top, a nice warm flavour courtesy of the homemade pumpkin spice and are sure to impress all your pumpkin loving friends, Keto or not! This easy recipe for Pumpkin Muffins is the perfect way to kick off all your Fall baking and one you’re going to want to keep making, year after year!
Are you the kind of person that dives deep into Fall the second the calendar strikes *dare I say it?!* September 1st?! Do you instantaneously just feel the need to infuse absolutely ANYTHING and EVERYTHING you can possibly get your hands on with pumpkin spice in the Fall?! Well, there’s no judgement here, my friend. Actually, I lied. The only small judgement is if you’re not making your own pumpkin spice at home because, duh. It’s cheaper, tastier and way better than store bought!!! AND makes it SO easy to have pumpkin spice everything at your fingertips whenever you want it. Including this easy recipe for pumpkin muffins. Even if that is in fact on September 1st 😉
Ok, so, I’m not going to lie. I didn’t quite nail these bad boys on the first try. Partly because I’ve never actually considered myself a baker (a Cheesecake Qween is different, ok?!!) and partly because we’re still kinda new to the Keto thing. About a month into it kinda new to be exact! I’ve also never really considered myself to be a dessert person (Cheesecake is different….OK??!) and so, when the BF and I devoured both the test batch and the *perfect* batch (aka these!), I just knew I had a winner. Man, these Keto Pumpkin Muffins are dang ADDICTING. Don’t say I didn’t warn ya! PRO TIP: If you’re counting your macros, HIDE THESE MUFFINS so you can control how much you eat (they’re ~4g Net Carbs per muffin). Seriously. I’m not lying when I say they’re DANG ADDICTING.
WHAT YOU’LL NEED TO MAKE THESE EASY KETO FRIENDLY PUMPKIN MUFFINS
With just 12 simple ingredients, most of which are baking staples you probably already have in the pantry, this easy recipe for pumpkin muffins can be made by anyone! It’s quick to come together, easy to follow and the combination of ingredients makes the house smell amazing as these muffins bake up in the oven.
- Pumpkin Purée: Not only does it provide pumpkin flavour but it makes these muffins undeniably moist and delicious! For time and convenience, I used the canned version you can (usually) find in the baking section of the grocery store. However, if you’re feeling adventurous, you can always try making your own at home. You need 3/4 cup for this recipe. Recipe Note: Make sure you’re reaching for pure pumpkin purée at the grocery store rather than canned pumpkin pie filling. They’re not the same thing and the muffins will end up unbalanced in spice and flavour if you use the latter.
- Pumpkin Spice: Where the warm, Fall flavours come from! Generally speaking, pumpkin spice is a mixture of ginger, cloves, allspice, nutmeg and cinnamon which are seriously the perfect combination for these easy pumpkin muffins. Of course, we make our own pumpkin spice easily at home. But, if you’re in a pinch, store bought works just as well.
- Pumpkin Seeds: Provides the perfect crunch and texture for these muffins. Honestly, they add such a good element to these muffins that I find myself craving one in every bite. Luckily, there’s plenty to go around! The pumpkin seeds lightly toast in the oven as the muffins bake maximizing the flavour and making them extra delicious!
- Baking Soda and Baking Powder: Baking staples that each play their own role in helping these muffins rise and become light and fluffy as opposed to hard and dense.
- Sweetener: For added sweetness, of course, and to balance out the flavours of the rest of the ingredients. I used erythritol but you can use whatever (Keto Friendly, if needed) sweetener you have on hand. Stevia and monk fruit are other good options. Recipe Note: If not following a Keto diet, feel free to use another form of sweetener instead. Whether that be regular sugar, coconut sugar, brown sugar, etc or maple syrup or honey.
- Ghee: A popular ingredient in Keto cooking and great for easily adding healthy fats to recipes. Adds richness, texture, moisture and flavour to these pumpkin muffins. You can use butter instead, if you prefer. PRO TIP: Melt then cool the ghee slightly before mixing it in with the batter. You can risk throwing off the rest of the ingredients (i.e. slightly cooking the eggs) if you add hot ghee or butter to the batter.
- Eggs: Adds flavour, structure and texture to the muffins.
- Heavy Cream: The Keto Diet’s best friend! Adding cream adds flavour, helps with the overall moistness of the muffins and adds a bit of extra fat cause, Keto.
- Vanilla Extract: A popular baking staple that enhances the overall flavour of the muffins.
- Almond Flour: Provides the perfect base and structure for these Keto Friendly pumpkin muffins. Coconut flour, or a mixture of the two, can be used instead, if prefered. Recipe Note: Since I’m fully on the Keto Diet at the time of writing this post, I haven’t tried this easy recipe for pumpkin muffins with non-keto flours such as whole wheat or all purpose. If you get to it before I do, let me know how they turn out in the comments down below!
- Salt: Amplifies the flavours of the rest of the ingredients. A little goes a long way in baking!
HOW TO MAKE EASILY THESE KETO PUMPKIN MUFFINS AT HOME (KEY TIPS)
- Unless doubling this easy recipe for pumpkin muffins, try and use a 6 cup muffin tin for best results. However, if you only have a 12 cup, be sure to fill the empty cups half full with water before putting it in the oven, to ensure even baking.
- Generously grease the muffin tin before filling it with batter. The last thing you want is pumpkin muffins that are stuck to the pan after coming out of the oven! Do yourself a favour and GENEROUSLY coat both the bottom and sides of the muffin cups with either oil, ghee or butter before you do anything else! The muffins should easily slide out of the tin after baking with absolutely zero issues. EXTRA TIP: After cooling the muffins slightly in the pan, I find the easiest way to get them out to finish cooling is to turn them out directly on a wire rack. Yes, this means turning the pan completely upside down (carefully, of course). If you greased it correctly, they’ll seamlessly fall right out!
- Careful not to overmix the batter. While we definitely want the ingredients to be well incorporated, over mixing the batter will make these muffins turn out heavy and dense. That’s why it’s important to initially mix the dry ingredients separate from the wet ingredients. That way, a minimum amount of mixing is required once the two are combined. EXTRA TIP: Start by using a hand blender then switch to a rubber spatula in the final stirs if you notice some of the batter isn’t fully incorporated.
- Use some sort of measurement to evenly disperse the batter amongst the muffin cups. This recipe makes 6 muffins. If you evenly divide the batter amongst the 6 cups, you’ll have the perfect size muffins. An evenly distributed batter = identical muffins in shape and size after they bake. EXTRA TIP: A standard (3 tbsp) ice cream scoop works great for this! Two even scoops per muffin is what worked perfectly for me here.
- Smooth out the tops of the batter in the muffin cups before baking. I like using the back of a spoon to do this. It will help them take their proper muffin shape and bake up evenly in the oven.
- Gently press the pumpkin seeds into the tops of the muffins before baking. This will help them stick and bake into the muffins providing that perfect crunch in every bite!
- Allow the muffins to cool before digging in! Tempting, I know, but worth the wait, trust me! These pumpkin muffins are super moist (that’s what makes them so delicious!) so they may seem a bit “soggy” in the centers when they first come out of the oven. Cooling them on a wire rack before eating or serving will firm them up a bit and complete the cooking process.
FREQUENTLY ASKED QUESTIONS
No! No muffins liners are required here! Just be sure to GENEROUSLY grease the muffin cups on both the sides and bottom with oil, butter or ghee before filling with any batter! They should slide right out after baking (after cooling for a few minutes in the pan, first).
Any leftover muffins can be stored in an airtight container and kept on the counter for up to one week. Store them in the fridge if you want to prolong the shelf life by a few extra days. However, as previously stated, they’re highly addicting and you might wanna keep them out of sight, out of mind if you’re trying to restrict yourself to one muffin a day! Alternatively, you can freeze these pumpkin muffins for up to 3 months for a quick and easy Fall breakfast or snack!
While I don’t normally post nutritional information for my recipes, I understand how important this particular question is for those following a strict Keto Diet. Therefore, these pumpkin muffins have been calculated to be about 4g net carbs per muffin.
To be honest, I have yet to try it but something tells me that sure, why not! Instead of evenly distributing the batter over 6 muffin cups, pour it into a well-greased loaf pan instead. It’ll probably need 50-60 minutes to bake before it’s completely done. PRO TIP: If you notice the top and edges starting to brown too soon, loosely cover it with aluminum foil and continue baking.
Yes, that’s right. You won’t use an entire can of pumpkin purée for this recipe as it only calls for 3/4 cup. You can double the recipe for double the muffins as it only yields 6 to begin with. Or you can really get your Fall on and try making other delicious pumpkin flavoured things! Try these pumpkin spiced cookies, this savoury and creamy pumpkin soup or this delicious (and Keto!) pumpkin mousse.
- 1.5 cups Almond Flour
- 3/4 cup Pure Pumpkin Purée (NOT pumpkin pie filling)
- 1/2 cup Sweetener of Choice (I used Erythritol)
- 1/4 cup Heavy Cream
- 1/4 cup Ghee or Butter, melted then slightly cooled
- 1 tbsp Pumpkin Spice
- 3 Eggs
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 3 tbsp Pumpkin Seeds
- Preheat the oven to 350° and generously grease a 6 cup muffin tin with oil, butter or ghee. Set aside until ready to use.
- In a large bowl, add the dry ingredients (except the pumpkin seeds) and whisk until well combined. That is the almond flour, sweetener, pumpkin spice, baking soda, baking powder and salt.
- In a separate bowl, add the wet ingredients and mix until well combined. That is the pumpkin purée, heavy cream, ghee, eggs and vanilla extract.
- Add the wet ingredients into the dry ingredients and blend until combined (I find that using a hand held blender here gives the best results). Do not overmix.
- Evenly distribute the batter into the greased muffin cups (I like using a standard 3 tbsp ice cream scoop to do this at 2 scoops per cup).
- Flatten out the tops of the batter with the back of a spoon.
- Evenly distribute the pumpkin seeds amongst the 6 cups and gently press them into the batter slightly using your fingers.
- Bake for 22-25 minutes or until the edges are browning and the centers mostly set* (see notes). Cool in the pan for 5-10 minutes.
- Transfer to a wire rack to finish cooling before serving or digging in (carefully turn the pan upside down and the muffins should slide right out). Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 131mgSodium: 445mgCarbohydrates: 13gFiber: 5gSugar: 4gProtein: 10g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE THESE MUFFINS? TRY MY HEALTHY RECIPE FOR PUMPKIN CHOCOLATE CHIP MUFFINS NEXT!
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