These keto pumpkin muffins are the perfect way to start your Autumn morning. A handful of simple ingredients are all that stand between you and a delicious low carb breakfast!
Muffins are one of my favorite grab-and-go breakfasts. I love how easy they are to make and how easy they are to store if you make them ahead of time.
Pumpkin is an awesome way to flavor a muffin, especially if you’re following a low carb diet. And if you’re a fan of all things pumpkin this recipe is a great option for you. It’s moist yet sturdy, with just the right amount of sweetness.
And the chocolate chips in these keto pumpkin muffins certainly don’t hurt! 🙂
More Keto Muffins
What ingredients do I need to make pumpkin muffins?
Almond Flour – I like to go with a superfine blanched almond flour (not almond meal). Blue Diamond is my preferred brand.
Brown Sweetener – Brown Swerve and Golden Lakanto are both excellent options. I think brown sweetener gives a greater depth of flavor, but regular erythritol could work too.
Pumpkin Pie Spice – You can make your own by mixing together cinnamon, ginger, cloves and nutmeg, but I usually like to go as simple as possible and buy the pre-made spice container.
Pumpkin Puree – Here’s where our pumpkin flavor comes from. You can either make it yourself by roasting, scooping, and pureeing a fresh pie pumpkin, or just by grabbing a can from the store.
Eggs – This recipe uses large eggs.
Cream Cheese – Cream cheese helps contribute to the moisture and structure of these muffins.
Baking Powder – This gives our keto pumpkin muffins their rise. Be sure to check the date on your baking powder…the fresher the better!
Sugar Free Chocolate Chips – These take the muffins to the next level. I used Lily’s Semisweet Chocolate Chips and they were perfect!
This recipe makes 12 pumpkin muffins. For one of them you’re looking at approximately:
Calories: 162.2 Calories
Total Carbs (including erythritol): 16.3g
Sugar Alcohols: 9g
Net Carbs: 3g
Remember, net carbs equal total carbs minus fiber minus sugar alcohols.
And here’s a breakdown based on the ingredients I used:
- 1 & 1/2 Cups Almond Flour
- 1/2 Cup Brown Swerve
- 1 & 1/2 Tbsp Pumpkin Pie Spice
- 2 Tsp Baking Powder
- 1/4 Tsp Salt
- 2 Tbsp Butter, Melted
- 2 oz Cream Cheese, softened
- 1/2 Cup Pumpkin Puree
- 1 Tsp Vanilla Extract
- 1/2 Cup Lily's Chocolate Chips
- 2 Large Eggs
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl stir together almond flour, swerve, pumpkin pie spice, baking powder, and salt.
- In a separate bowl, add melted butter, cream cheese, pumpkin puree and vanilla extract. Stir until smooth.
- Pour the wet mixture into the dry mixture and stir until few lumps remain.
- Fold the chocolate chips into the batter.
- Pour in eggs one at a time and stir until combined.
- Fill 12 muffin cups halfway with the batter. Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Allow muffins to cool completely before serving.
Serving Size:1 Muffin
Amount Per Serving: Calories: 162.2Total Fat: 13.9gCarbohydrates: 16.3gNet Carbohydrates: 3gFiber: 4.3gSugar Alcohols: 9gProtein: 4.9g