These are the best Keto pumpkin muffins you’ll ever make. They are moist and fluffy and OMG the chocolate chips ????.
October is finally here which means all my favorite things! Sweater weather, trees changing colors, my anniversary, first born’s birthday anddddd PUMPKIN!! For all you pumpkin lovers out there it’s now ok to go crazy on all things pumpkin.
Even though I am not obsessed with it, Autumn is not complete without it! The smell of pumpkin brings a sense of nostalgia to me. Just thinking about it makes me giddy.
To welcome Fall, I wanted to make a pumpkin dessert and keto pumpkin muffins sounded good. I made a couple of batches of these keto pumpkin muffins because I wasn’t too crazy about how the first ones turned out. They were still delicious but, they were dark, almost burnt. I also didn’t like how thick the batter was for muffins.
I made a couple of tweaks and was pleased with the second batch. Hence the name, Make You Want to Kiss Someone Pumpkin Muffins because that is exactly what I wanted to do after I tried them.
A few things to note:
Switching from baking soda to baking powder made the muffins lighter and look more like pumpkin muffins.
If you want them to taste more cake-like add 3 tbsp of coconut flour instead of the 1 tbsp that is in the recipe.
These do not rise, that is just the nature of gluten-free baked goods. The recipe makes 12, so you can fill eight instead for larger muffins.
I added 1/4 cup of almond milk to make the batter moister.
You can use any sweetener you would like, I like using Lakanto Sweetener (use code eatbefitexplore for 20% off) because it tastes the best to me.
Adding chocolate chips or pepitas is your choice. Personally, any time I can get chocolate into anything, I do it! I used Lily’s Baking Chips.
Watch the baking time the first time you are making these. Everyone’s oven is different, and when I made these in my mom’s oven in Cleveland, I almost burned them because her oven is stronger than mine. I would say that after 20 minutes of baking start stalking them. 20-25 minutes should be enough time.
Remember, they do not rise very much so don’t keep them in the oven thinking that they will, or they will burn.
Store muffins in an airtight container in the refrigerator. I made the mistake of leaving them out, and they got moldy. Lesson learned.
Hope you enjoy these! Tag me in your posts!Print
Super moist and delicious muffins. The spices and pumpkin will make your entire house smell like Fall.
- 2 cups Almond Flour
- 1 tbsp Coconut Flour
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Cardamom
- 1/2 tsp Cloves
- 1/4 tsp Salt
- 3/4 cup Pumpkin Puree
- 1/2 cup Lakanto Sweetener (use code eatbefitexplore for 20% off)
- 2 Eggs at room temperature
- 2 tbsp Coconut Oil, melted
- 1/4 cup Almond Milk
- 1 tsp Vanilla Extract
- Preheat the oven to 350.
- Line a muffin pan with baking cups or spray with non-stick spray.
- Mix together the almond flour, coconut flour, baking powder, spices and salt in a bowl.
- Place the wet ingredients in a bowl and mix with a hand mixer or stand mixer on high until well combined.
- Slowly add the dry ingredients until smooth.
- Fold in the chocolate chips and seeds if you are using them.
- Pour the batter into muffin tin. Recipe is for 12 but if you want them bigger fill only 8.
- Bake for 20-25 min or until toothpick comes out clean.
Makes 12 muffins
- Serving Size: 1
- Calories: 77
- Sugar: 1g
- Sodium: 76mg
- Fat: 6g
- Carbohydrates: 10
- Fiber: 4
- Protein: 2g
Keywords: pumpkin muffins, keto muffins, keto, low-carb muffin, keto dessert, keto baked good, vegetarian, gluten free, pumpkin dessert
Happy October Friends!
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