These tender, warmly spiced Keto Pumpkin Spice Muffins deliver all the nostalgic comfort of your favorite fall treat, while staying gloriously low-carb and grain-free.

Serves: 12
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

• 2 cups (200g) blanched almond flour (not almond meal)
• ⅓ cup (60g) granulated keto sweetener (erythritol or monk fruit)
• 1½ tsp baking powder
• 1½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg + ⅛ tsp cloves)
• ¼ tsp salt
• ¾ cup (180g) canned pumpkin puree (unsweetened)
• 3 large eggs, room temperature
• ¼ cup (60ml) melted coconut oil or butter
• 1 tsp vanilla extract
• Optional: 5–10 drops liquid stevia
• Optional: ½ cup chopped pecans or sugar-free chocolate chips

Instructions

1. Prep Oven & Pan:
   • Preheat oven to 350°F (175°C).
   • Line a 12-cup muffin tin with parchment liners or grease generously with coconut oil.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together almond flour, keto sweetener, baking powder, pumpkin pie spice, and salt until no lumps remain.
3. Combine Wet Ingredients:
   • In a separate bowl, beat eggs, pumpkin puree, melted coconut oil, vanilla, and stevia (if using) until completely smooth.
4. Make Batter:
   • Pour wet ingredients into dry mixture. Stir until just combined (do not overmix).
   • Gently fold in nuts or chocolate chips if using.
5. Bake Muffins:
   • Divide batter evenly between muffin cups (¾ full).
   • Bake 20–25 minutes until golden and a toothpick inserted in center comes out clean.
   • Cool in pan for 10 minutes before transferring to a wire rack.