Low Carb Pumpkin Muffins

October 23, 2019Laura

I can’t believe it’s been almost an entire month since I shared a new recipe! I took a week off while my mom visited and am also working super hard on finishing up my upcoming e-cookbook. It’s been nearly impossible to work in blog recipes on top of everything else going on.  Things are starting to get a little less busy, so I found time to whip up some of these pumpkin muffins. I actually ended up making a couple of batches and decided to photograph them and share the recipe with you all. They turned out so tasty and are the perfect fall treat!

I love pumpkin everything, but my husband isn’t a huge fan of it in general. However, he really enjoyed these muffins! They have a nice pumpkin spice flavor, turned out moist and are delicious! I’ve been having a couple for breakfast each morning or as a dessert after dinner. They pair great with coffee, sugar free hot chocolate (a recipe going in my e-cookbook), or topped with butter/nut butter. They are also only 2.1 net carbs per muffin!

Here’ what you need for this recipe: superfine almond flour (I use the Kirkland brand from Costco), granular erythritol (I use the Swerve brand), pumpkin spice, baking powder, salt, pumpkin puree (not pumpkin pie filling), butter, unsweetened almond milk, a couple of extracts and eggs. The only thing I had to go to the grocery store for was the pumpkin puree and pumpkin spice. All of the other ingredients are staple pantry items for me. Just mix all of your ingredients together, put them in your muffin tin and wait for them to bake. It’s an easy recipe and your kitchen will smell so good!

I did want to mention the canned pumpkin puree. It’s located in the baking section with the pie fillings. Just be sure not to mix it up with pumpkin pie filling. Pumpkin puree is 100% pure pumpkin, while pumpkin pie filling contains sweeteners and spices. It’s used in dessert recipes, such as pumpkin pie. I usually get the organic pumpkin since I have found it’s a carb or two lower per serving. I used the Libby’s brand from Kroger, but just read your labels and find the one lowest in carbs. If you give these pumpkin muffins a try, I hope you enjoy them! Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you make this or any of my recipes, I would love it if you tagged me on Instagram so I can see your creations! If you want to get email notifications when I post a new recipe, you can subscribe to my blog at the bottom of this page.

I also have a Keto Blueberry Lemon Muffin recipe here on the blog. It’s a favorite in my household and has received a lot of positive feedback. You can find that recipe here. If you’re looking for some low carb soups and chilis, you can find my recipes here.

Print Recipe

Low Carb Pumpkin Muffins

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Serves: 10 Muffins (Serving Size: 1 Muffin)
  • Calories 158.3


  • 1.5 cups superfine almond flour
  • 1/3 cup granular erythritol
  • 1 Tbsp pumpkin spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup canned pumpkin puree
  • 3 Tbsp butter, melted & cooled
  • 2 Tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • 2 large eggs


  • 1)

    Preheat oven to 350 degrees. Grease 10 cups of a muffin tin or line with silicone liners. 

  • 2)

    In a medium mixing bowl, whisk together almond flour, erythritol, pumpkin spice, baking powder and salt. 

  • 3)

    Add in pumpkin puree, melted butter, almond milk, vanilla extract, maple extract and eggs. Stir until combined.

  • 4)

    Divide mixture evenly between muffin cups. 

  • 5)

    Bake for 25 minutes, or until a toothpick comes out clean when inserted into the middle. Tops should rise/spring back up when lightly pressed on. Allow to cool for a few minutes before removing from liners.

Nutrition (Per Serving)

Net Carbs2.1g
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