These are the best gluten free Pumpkin Muffins ever! Made with real pumpkin and fall spices, this keto muffin recipe will have you ready for sweater weather.
Why this Recipe Works
If you’re as crazy for pumpkin as we are, you NEED this muffin recipe in your life.
- Tastes like pumpkin pie baked into moist muffins.
- Sweetened with monk fruit
- Keto, low carb and gluten free recipe!
Unlike some gluten free and keto pumpkin muffins I’ve tried, these stay soft and moist even a few days later. The almond flour makes a perfect swap for regular flour to give these muffins their structure.
You’ll love biting into a freshly baked muffin with your morning coffee–and knowing it has no added sugars or gluten!
For more keto treats, try our Keto Pecan Cheesecake Bars!
Pumpkin puree. Make sure to use pure pumpkin. Not pumpkin pie mix!
Pumpkin pie spice. This is a blend of cinnamon, nutmeg and other spices commonly used in the classic pie. I use this pumpkin spice recipe.
Almond flour. Not to be confused with almond meal. I love baking with Bob’s Red Mill Superfine Almond Flour.
Monk fruit sweetener. You’ll need the granulated version of this natural sugar substitute to make these pumpkin muffins.
Tips and Tricks
- Cinnamon sugar topping. Dust the tops of the baked muffins with a blend of 1/2 tsp. cinnamon and 2 teaspoons of granulated monkfruit.
- Chocolate drizzle. Melt a bar of sugar free dark chocolate to drizzle over the pumpkin muffins before serving for more indulgence.
- Pecan variation. Press a few crushed pecan pieces into the tops of muffins before baking for a nutty twist.
- Chilled muffins. These taste delicious served cold too. Just like pumpkin pie!
These pumpkin muffins are done baking when a toothpick inserted into the center comes out clean.
You can store these in a sealed container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 7 days. You can serve the muffins cold (my favorite) or let them come to room temperature if preferred.
To make mini muffins, divide the batter into a greased miniature muffin tin. Mini gluten free pumpkin muffins will need less cooking time, so keep an eye on them as they bake.
Pumpkin Pie Spice contains cinnamon, cloves, all spice, nutmeg and ginger. It’s used to spice pumpkin pies and all kinds of other pumpkin recipes, like this one!
Yes, these muffins are very low in net carbs! They’re suitable for most folks with a keto diet.
More Breakfast Recipes
- 3 large eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- ¼ cup unsalted butter, melted
- ½ cup granulated monk fruit sweetener
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 ½ cups almond flour
- Pre-heat oven to 350 degree F. Line a standard muffin pan with 12 muffin liners. Set aside.
- Beat the eggs in a large bowl, add pumpkin puree, vanilla extract, and melted butter; whisk to combine. Add sweetener, baking powder, ground cinnamon, pumpkin spice, and mix until combined.
- Add almond flour and stir until well combined.
- Divide the batter into 12 muffins liners. Bake for 25 minutes or until a toothpick comes out clean.
- Let cool completely before serving.
- Top these muffins with cinnamon sugar immediately after baking: mix ½ tsp of cinnamon with 2 Tablespoons of granulated monk fruit.
- Drizzle the muffins with some melted sugar free dark chocolate.
- Top the muffins with some crushed pecans before baking them.
- Store left-overs over the counter for up to 3 days (they will remain very moist) or in the fridge for up to 7 days in a container with a lid.
- These muffins taste incredible when served cold (like pumpkin pie)!
Serving Size:1 muffin
Amount Per Serving: Calories: 202Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 57mgSodium: 101mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 7g
Pumpkin lovers can’t get enough of these Keto Pumpkin Muffins! Low carb, sugar free and gluten free, this easy recipe brings amazing fall flavor to your kitchen.