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4.9 from 84 votes

Keto Pumpkin Muffins, Tender and Fluffy

These delicious keto pumpkin muffins are made with just a few simple ingredients. They are fluffy, tasty, and filling!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
1 hr
Servings: 6 muffins
Calories: 156 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 tablespoon avocado oil for the muffin liners
  • 4 large eggs
  • ½ cup pure pumpkin puree
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon stevia glycerite equals about ⅓ cup of sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 6 tablespoons coconut flour 44 grams
  • 1 teaspoon baking powder gluten-free if needed
Optional Frosting
  • 8 ounces cream cheese softened
  • ¼ cup pure pumpkin puree
  • 1 teaspoon stevia glycerite equals about ⅓ cup of powdered sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.
  2. In a medium bowl, whisk the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.
  3. Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.
  4. Using a 4-tablespoon scoop, pour the batter into the prepared muffin cups.
  5. Bake until the muffins are set and a toothpick inserted in their center comes out clean, 22-25 minutes.
  6. Transfer the muffins to a cooling rack and cool them completely before enjoying them. Their texture improves dramatically when they reach room temperature.
Optional: Frost the Muffins to Make Cupcakes
  1. To make the frosting, place the frosting ingredients (cream cheese, pumpkin puree, stevia, cinnamon, and vanilla) in a small bowl and whisk with a hand whisk until smooth and creamy, about 2 minutes.
  2. Transfer the frosting to a piping bag and pipe it on the cupcakes, or simply spread it on top of the cupcakes with a spatula.

Notes

  • I prefer to use foil liners when baking with coconut flour. In my experience, coconut flour muffins tend to stick to paper liners and even silicone ones. But if you use greased foil liners, they don't stick.
  • Once completely cool, you can store these muffins in a sealed container in the fridge for up to five days. Remove them from the fridge an hour before you plan on eating them. Alternatively, warm them up in the microwave at 50% power for 10 seconds per muffin.
  • These muffins also freeze well. Place them in freezer bags and freeze them for up to three months.
  • Nutrition for one frosted muffin: Calories: 290, Carbohydrates: 8 g, Protein: 8 g, Fat: 25 g, Saturated Fat: 14 g, Sodium: 329 mg, Fiber: 3 g, Sugar: 8 g.

Nutrition Information

Serving 1muffin Calories 156kcal (8%) Carbohydrates 6g (2%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 7g (35%) Sodium 193mg (8%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 6muffins

Amount Per Serving

Calories 156

% Daily Value*

Serving 1muffin
Calories 156kcal 8%
Carbohydrates 6g 2%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 7g 35%
Sodium 193mg 8%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.