Keto Pumpkin Muffins Recipe – Easy Sugar Free Pumpkin Muffins

Pumpkin season has a way of inspiring bakers to pull out their mixing bowls and warm spices. These keto pumpkin muffins bring comfort without the sugar crash, and they’re simple enough to make on a busy weekday morning. You’ll learn how to prepare light, fluffy muffins that satisfy cravings while keeping carbs in check. By the end of this, you’ll feel confident baking a batch that tastes every bit as indulgent as classic muffins, yet fits a low-carb lifestyle.

Ingredients That Build Flavor and Texture

Almond flour and coconut flour work together to give these muffins structure while keeping them soft. I’ve tested them with only almond flour, but I found the texture more dense than I prefer. The touch of coconut flour lightens the crumb, and the balance makes each bite tender. Erythritol keeps the sweetness without raising blood sugar, though you can use another keto-friendly sweetener if you like.

Pumpkin puree adds moisture and that unmistakable fall flavor. Make sure you use unsweetened puree, not pumpkin pie filling, which comes with added sugars. Eggs provide lift, while melted butter adds richness. If you prefer a dairy-free version, coconut oil works well here too. Vanilla and pumpkin pie spice round out the warmth of these sugar free pumpkin muffins, while a splash of almond milk keeps the batter easy to mix.

If you want another pumpkin recipe to try later, my pumpkin butter adds a smooth, spiced spread you can enjoy alongside these muffins.

Step-by-Step Mixing Made Simple

Start by whisking the almond flour, coconut flour, erythritol, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl. The goal is even distribution so you don’t end up with pockets of spice. In another bowl, whisk together pumpkin puree, eggs, melted butter, vanilla extract, and almond milk until smooth. Pour the wet mixture into the dry, stirring until the batter comes together. It should be thick but still scoopable.

I often remind readers that the batter doesn’t need overmixing. Too much stirring creates a tougher crumb, and we want these low calorie pumpkin muffins to stay soft. Divide the batter evenly among a 12-cup muffin pan lined with paper liners. Each should be about three-quarters full. Bake at 350°F until a toothpick comes out clean, usually around 20 minutes.

If no-bake desserts interest you, you may enjoy this keto chocolate mousse for a quick and creamy option.

A Personal Comparison: Butter or Coconut Oil

In my notes, I’ve tested both melted butter and coconut oil. Butter gives a richer flavor and slightly more golden tops, while coconut oil makes the muffins lighter and keeps them dairy-free. If you want a traditional taste close to classic muffins, I suggest butter. If you prefer a lighter version or follow a dairy-free plan, coconut oil is a fine choice. Both options work, so it depends on your preference.

Adding mix-ins like sugar-free chocolate chips or chopped pecans will make them even more satisfying. I’ve found the chocolate chips give a nice contrast to the warm pumpkin spice, while pecans add a gentle crunch.

For another seasonal treat that uses similar flavors, try my pumpkin fluff. It’s airy, creamy, and takes just minutes to prepare.

Serving and Storing Tips

These keto pumpkin muffins taste best once they’ve cooled slightly, allowing the flavors to settle. I often enjoy one with my morning coffee, and they also pack well for an afternoon snack. Serve them plain, or add a light smear of cream cheese for extra richness.

Store leftovers in an airtight container at room temperature for up to three days. If you’d like them to last longer, keep them in the refrigerator for up to a week. For freezer storage, wrap each muffin in plastic and place them in a freezer-safe bag. They thaw well at room temperature or with a short microwave reheat.

If cookies are more your style, these keto peanut butter cookies give another way to keep your dessert table low-carb.

Join the Conversation

I’d love to hear how these keto pumpkin muffins turn out for you. Save this recipe to your Pinterest board so you can make them again when pumpkin season calls. Share in the comments if you made any changes or paired them with a favorite spread. Your ideas often inspire others to try new twists on classic recipes.