My Easy Keto Pumpkin Muffins are just that. Easy. The prep time for these is about 5 minutes. They are a great breakfast or snack at any time of the year.
Easy Keto Pumpkin Muffins – Low Carb, Gluten-Free Grain-Free, Dairy-Free, Sugar Free, THM S
I really enjoy pumpkin baked goods. Which is funny because I don’t care for pumpkin pie. But pumpkin muffins, breads, and cakes are one of my go tos in the fall. I have several other pumpkin recipes you should check out.
My favorite type of recipe is when you just put everything in the bowl, stir, and bake. This recipe is that easy.
How to Make Keto Pumpkin Muffins
Simply stir together, pumpkin puree, eggs, butter flavored coconut oil, almond flour, coconut flour, sweetener, cinnamon, baking powder, and (optional, but recommended) molasses.
Can I use butter instead of butter flavored coconut oil?
Yes, you can use regular butter. Or regular coconut oil. With the regular coconut oil, you will have a faint coconut flavor in your muffins.
Keto Pumpkin Muffins Ingredients:
butter flavored coconut oil
*** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe makes 12 muffins. That is less than .5 grams of carbs from the molasses. If you prefer you can just omit it.
More Keto Pumpkin Recipes:
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- Preheat oven to 350.
- Stir together all the ingredients. Put into a muffin tin lined with paper liners.
- Bake for 35-40 minutes or until firm to the touch and golden around the edges.
Originally Published November 21, 2017. Revised and Republished September 9, 2019.