These fluffy and moist keto pumpkin muffins are made with coconut flour. The recipe is so easy and only takes 30 minutes from start to finish. A wonderful breakfast or afternoon treat.
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Why you'll love this recipe
- Delicious muffin texture. Coconut flour pumpkin muffins have a crunchy top and are delightfully moist and fluffy on the inside.
- So tasty. They taste of all the wonderful flavours autumn has to offer - warm spices, the earthy sweetness of pumpkin and roasted hazelnuts.
- Versatile and kid approved. You can enjoy them for breakfast or pack into school lunches. They are filling!
- Freezer friendly. These muffins keep well in the fridge and you can also freeze them.
- Keto and gluten-free. Satisfying and just 2.7g net carbs per muffin, the recipe is gluten-free and suitable for anyone following a keto diet.
Ingredients
You only need 7 simple ingredients to make keto pumpkin muffins:
- Pumpkin puree. I used canned pumpkin puree. Make sure that it is unsweetened and not pumpkin pie filling.
- Eggs. Should be large and room temperature.
- Coconut flour. I love baking with it because it is nutrient-dense, high in fiber, low in carbs and cheaper than almond flour. The subtle sweetness of coconut flour works really well in this recipe. If possible, measure it in grams. Coconut flour absorbs a lot of moisture, so every additional gram will change the outcome. Using kitchen scales here will guarantee best results.
- Butter. Should be melted and cooled.
- Granulated sweetener. I used an erythritol monk fruit sweetener blend. You can also use erythritol blends with stevia, or another sugar substitute of your choice such as xylitol or allulose.
- Spices. I added pumpkin pie spice mix and ground cinnamon.
- Baking powder. Always check that it is fresh to get a good rise.
- Hazelnuts. Totally optional. Toasted chopped nuts add a nice crunch to the muffins.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1. Blend the pumpkin puree and eggs until fluffy and smooth. Use a food processor or a large mixing bowl and an electric mixer.
Step 2. Add all other ingredients apart from the hazelnuts and mix until you have a smooth batter.
Step 3. Add the optional nuts, keeping a little for the topping.
Step 4. Spoon into a prepared muffin tin. Flatten the tops and scatter over the remaining hazelnuts.
Step 5. Bake in the preheated oven until golden or until a knife inserted comes out clean without any batter sticking.
Top tip
Let me show you how to make cafe-style paper liners for muffins!
Simply cut 5 inch squares of baking paper and press them into the muffin pan. They look pretty and are so cheap to make.
Variations
Below are suggestions how you can change up the recipe to suit your diet and preferences.
Use a different flour. You can replace the coconut flour with 1 ½ cups of almond flour. Or, try 1 cup of sunflower seed flour and top it up with ½ cup of sesame seed flour.
Dairy-free. Use coconut oil in place of the butter.
Nuts and seeds. Substitute the hazelnuts with pecans, walnuts or pumpkin seeds.
Check the sweetness. Always taste the batter and adjust the sweetness to taste! If needed, add 4-8 drops of liquid stevia. You can get caramel or cinnamon flavours! Or, use up to 2 additional tablespoons of erythritol or your sweetener of choice.
More flavor. Option to add vanilla extract or a pinch of salt.
FAQ
In the UK, you can buy it at supermarkets such as Waitrose and via Ocado or Amazon.
Of course! Here is a simple recipe: Cut the pumpkin in half, scoop out the seeds and lay the halves flesh-side down on a baking sheet lined with parchment paper. Roast at 200 C / 400 F for 30-45 minutes (time will depend on the pumpkin size). Let cool, then scoop out the flesh and puree.
1 Tbs ground allspice
1 Tbs cinnamon
1 Tbs nutmeg
2 teaspoon mace
1 teaspoon cloves
1 teaspoon coriander
1 teaspoon ginger
Put in a jar, shake and use for cookies, cakes and autumn bakes.
Serving suggestion
These keto muffins taste great with sour cream. You could also add whipping cream or whipped coconut cream.
Want to pull out all the stops? Try these Pumpkin Cheesecake Muffins. It's the same base recipe plus a sugar free cream cheese frosting.
Storage
Refrigerator: Store them in the fridge for up to 5 days. Let them come to room temperature before serving or heat them in the microwave for 10 seconds.
Freezer: You can also freeze keto pumpkin muffins for up to 3 months. Simply defrost on the counter or in the microwave.
More recipes like this
Take a look at this selection of keto pumpkin recipes from my website:
Tried this recipe? Give it a star rating below!
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Recipe
Keto Pumpkin Muffins with Coconut Flour
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ¾ cup pumpkin puree 180g
- 4 eggs large, room temperature
- ½ cup plus 1 tbsp coconut flour 75g
- â…“ cup butter unsalted, melted, 80g
- ¼ cup granulated sweetener 50g
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- â…“ cup chopped, roasted hazelnuts optional, 40g
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan.Â
- In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth.
- Add the all other ingredients except the hazelnuts and blend until smooth.Â
- Last, add the hazelnuts, if using, and blend briefly. The hazelnuts are optional and not essential for the recipe, but add a lovely crunch.
- Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture. Then scoop into a muffin pan lined with paper cups and sprinkle with hazelnuts.
- Bake around 25 minutes or until lightly browned on top and a knife inserted comes out clean.
Notes
Nutrition
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jenny
Excellent recipe and freezes well. I've added sugar free chocolate chips as well as toasted pecan pieces. Since 3/4 cup of pumpkin is half of a can, I double the recipe which uses a full can of the pumpkin.
jeannie
Love this recipe!! I was going to find a pumpkin muffins made with coconut flour and this one is perfect! I did substitute walnuts for the hazelnuts but yum!!
Thank you for sharing your recipe!!
Katrin Nürnberger
So happy you liked the muffins.
Attila
I made this a week ago for Halloween and enjoyed them very much. Never would've thought putting soured cream on sweet muffins but they really go well together.
Thank you for the recipe 🙂
Tim
I used homemade pumpkin puree per above, salted butter and walnuts. Delicious, light and fluffy.
Arena
These pumpkin muffins are awesome. I had them without the nuts.
Fm
Hi , I'm not a fan of pumpkin puree, could I use apple puree?
Thanks
Katrin Nürnberger
Yes, I think that would work.
Ellin
I just baked them and they are soooooo delicious!
My first time using coconut flour instead of flour.
I replaced oil with applesauce and omitted nuts in order to cut the calories down so I baked for about 40 mins.
These are so delicious! This will be my forever pumpkin muffins recipe!
Katrin Nürnberger
That's so good to hear! Glad you like the muffins!
Maria carla Gil
Hello! Can I replace pumpkin width butternut squash ?
Katrin Nürnberger
Yes, that should work!
Samantha
Thank you for another amazing recipe!!! I made mine into mini loaves to share with friends. Set the muffin count to 18 to use a whole 15oz can of pumpkin and it made 5 mini loaves I had a moment of hesitation since this was the first time I was making these and essentially tripling the recipe but none of your recipes have led me astray so I went for it and I'm glad I did! I dont have the strongest taste buds so I added 1 extra teaspoon of cinnamon and 1 teaspoon of cloves and they are so delicious!
Courtney
By far the best coconut flour recipe I have tried so far. Shared them with a couple friends and plan on making another batch as soon as possible. Thank you!
Katrin Nürnberger
So glad you like the muffins!
Sue
Hi Katrin...my store is out of pumpkin and has been. So last night I bought a large can of yams in sweetened syrup to use for the pumpkin. (I should have just bought fresh sweet potatoes.). Anyway, can I substitute the pumpkin with the canned yams?
Katrin Nürnberger
I think in terms of texture that would work. Of course, you'd be adding a lot of carbs, so maybe try eating these as a dessert after a meal that includes fibre, protein and fat. This way, you're avoiding a massive blood sugar spike.
Katrin Nürnberger
If you measured everything correctly, then the only difference could have been that your eggs were much larger than mine. Glad they turned out well!
Katrin Nürnberger
I have tried different brands and don't find they differ. It depends on the recipe. These pumpkin muffins are supposed to be moist, due to the pumpkin. Other coconut recipes, such as my coconut flour mug cake, or these coconut flour muffins, are very fluffy.
Colleen McGrath
Fabulous.... light, fluffy,tasty, and very filling.....they tick all the boxes and are so simple to make.Another 5 star success, thank you Katrin.
Katrin Nürnberger
Glad you enjoyed them! 🙂
Linda
I prefer not to use an artificial sweetener. Can these be made with coconut sugar?
Katrin Nürnberger
Of course, that would work just as well.
Janet Huyton
I actually made this last night as a 'cake' and added some grated carrots and broken walnuts, it went down very nicely by my husband with some Greek Yoghurt, thanks.
Katrin Nürnberger
What a great idea to add the grated carrots! It sounds delicious.
Teresa
Wow, Katrin! These are so delicious! Thank you for all of your hard work in providing these recipes and great product links! You truly saved me from being frustrated that I couldn't find gluten-free and sugar-free goodies that didn't taste terrible.
Katrin Nürnberger
It's my pleasure! Glad you're enjoyed the muffins 🙂
Sue
Katrina...I'm loving these muffin recipes! Can I whip the egg whites first in the pumpkin recipe like I did in the blueberry recipe?
Katrin Nürnberger
Yes, of course. That way you'd probably make them even fluffier.
Carolyn Stoker
I made these with almond flour and toasted walnuts. Delicious
Katrin Nürnberger
Glad they hit the spot!! Toasted walnuts..... yum.
Katrin
Hi Roger, here in the UK mixed spice is similar to the pumpkin spice mix in the US. Here's a typical recipe:
1 Tbs ground allspice
1 Tbs cinnamon
1 Tbs nutmeg
2 tsp mace
1 tsp cloves
1 tsp coriander
1 tsp ginger.
The most important ones are cinnamon, nutmeg and ginger - basically, that autumn/Christmas flavour combo.
Lori Hungate
I'm anxious to make these after having great success with your almond flour bread. I don't like anything coconut, can I substitute almond flour? If so, how much? I'm so excited to have found you and to try your recipes. Thank you so much for all your work to provide recipes for us gluten and grain free people.
Katrin
Yes, you could try doubling the amount stated for coconut flour. I have not tried making the muffins with almond flour, but that's the amount I would go with (almond flour is less absorbent than coconut flour so that's why you'll need more). See if you end up with a good consistency and take it from there. Hopefully it'll be a success!
Birgitt
I just made these Sun evening and they vanished Mon morning in the office - a big hit with everyone! THANKS
Katrin
Perfect!! Great they went down well with everyone 🙂
Alice
Delicious! We'll make this again over Christmas...I'm doing small batches of things to try out and this made the cut no iroblem. Big thumbs up woe!