This low carb keto delicious pumpkin muffins recipe with coconut flour and almond flour is super moist and EASY! You can also make these super keto pumpkin muffins paleo or nut-free if you’d like.
- 0.4 cup Wholesome Yum Coconut Flour
- 0.4 cup Wholesome Yum Blanched Almond Flour (or sunflower seed meal)0.4 cup Besti Allulose (or any sweetener of choice)
- 0.8 tbsp Gluten-free baking powder
- 0.8 tbsp Pumpkin pie spice
- 0.2 tsp Sea salt
- 3.2 large Eggs
- 0.6 cup Pumpkin puree
- 0.4 cup Ghee (measured solid, then melted; can sub butter or coconut oil)
- 0.8 tsp Vanilla extract
- Pumpkin seeds (for topping – optional)
Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.
In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps.
Stir in the the eggs, pumpkin puree, melted ghee, and vanilla, until completely incorporated.
Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) If desired, sprinkle pumpkin seeds on top and press gently.
Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
Serving size: 1 muffin
- Sunflower seed meal will work for a nut-free version. Nutrition info is based on almond flour.
- This recipe was updated on 09/28/2018 to make more moist muffins. The original version had 1/3 cup ghee and 1/2 cup pumpkin puree. Photos show the updated version.
- This recipe originally used erythritol, and was updated on 12/30/2019 to use allulose instead. This helps make the low carb pumpkin muffins even more moist and tender, but you can still use erythritol if you prefer. The sweetener amount was also reduced from 2/3 cup sweetener to 1/2 cup, based on reader feedback.
NUTRITION INFORMATION PER SERVING
Calories: 173 | Fat: 14g | Total Carbs: 7g | Net Carbs: 4g | Fiber: 3g | Sugar: 1g | Protein: 4g