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a keto pumpkin muffin with sour cream frosting
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5 from 26 votes

Keto Pumpkin Muffins with Coconut Flour

Keto pumpkin muffins taste of spice and all things nice! These fluffy muffins are a wonderful grab & go breakfast or sugar free sweet treat. Only 5 minutes prep and ready in 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: British
Servings: 7
Calories: 167kcal



  • Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan. 
  • 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. 
  • 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. 


2.7g net carbs per muffin (without hazelnuts). 3.1g net carbs including hazelnuts. Makes 7 muffins. 
Use 2 heaped tablespoons of muffin batter for each muffin. The muffins do not rise very much. Therefore, be sure to fill the batter to the top of the muffin cases. 
See the post how you can make your own cafe-style paper cups. 
Can't get hold of pumpkin puree? Instructions on how to make your own are in the post. 
Serve on its own or with either whipped cream or sour cream. 


Calories: 167kcal | Total Carbohydrates: 5.5g | Protein: 5.8g | Fat: 13.2g | Fiber: 2.8g | Sugar: 1.6g