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.
Pumpkin all year?
I really enjoy pumpkin baked goods. I tend to crave them more in the fall but for the right pumpkin treat, I can eat it any day of the year. Which is funny because I don’t care for pumpkin pie. But pumpkin muffins, breads, and cakes are one of my go tos. 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.
If you need a nut-free muffin check out my Coconut Flour Muffins!
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.
Notes on Keto Pumpkin Muffins Ingredients:
pumpkin puree – canned or homemade work but the canned varieties tend to have a stronger pumpkin flavor
butter flavored coconut oil – I prefer this so my muffins don’t taste like coconut
sweetener – I use my blend of xylitol, erythritol, and stevia
cinnamon – or sub in pumpkin spice
molasses – 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.