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These keto pumpkin spice muffins are everything you might expect from a sweet keto snack: they’re super easy and quick to make, sugar-free and of course super low in carbs with only 2.6g net carbs per muffin!

They’re the perfect addition during fall as they are super comforting – especially if paired with a hot cup of tea and a cozy blanket!
 

Easy Keto Pumpkin Spice Muffins without Sugar Bloc Pic 1
 

Easy Keto Pumpkin Spice Muffins without Sugar Bloc Pic 2
 

OTHER KETO TREATS AND SWEETS:

  • Pecan Pie Keto Fat Bombs
  • Keto Strawberry Mousse
  • Keto Snowball Cookies
  • Keto Cinnamon Roll Mug Cake
  • Keto Peanut Butter Bars
  • Keto Vanilla Ice Cream
  • KETO PUMPKIN SPICE MUFFINS INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • pumpkin purée
  • soft butter
  • brown erythritol
    Why erythritol?
    In my opinion, erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • defatted almond flour
    The right almond flour can make or break a recipe, especially when it comes to baking.
    That’s why I highly recommend using defatted almond flour.
    It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.

    Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
    It has more fat and can cause recipe failures because of this, like melted cookies.

    Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour I’ve ever come across (and I’ve tried a lot).

  • coconut flour
  • eggs
  • baking powder
    look for a gluten-free version without corn starch for paleo-friendly option or make your own one
  • pumpkin spice
    If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
     
    1 TL cinnamon
    ½ TL ginger (ground)
    ½ TL allspice (ground)
    ¼ TL cloves (ground)
    ¼ TL nutmeg (ground)
  • vanilla extract
    You can also use a vanilla bean in exchange.
    1 tsp = 1/2 bean
  • Easy Keto Pumpkin Spice Muffins without Sugar Bloc Pic 3
     

    Easy Keto Pumpkin Spice Muffins without Sugar Bloc Pic 4
     

     

    HOW TO MAKE THE KETO PUMPKIN SPICE MUFFINS:

     

    Easy Keto Pumpkin Spice Muffins without Sugar Mobile Featured Image

    Yields6 Servings
    Prep Time10 minsCook Time20 minsTotal Time30 mins

    Ingredients:
      cup pumpkin purée (3.2 oz/90g)
      cup soft butter (2.6 oz/75g)
      cup brown erythritol (2.6 oz/75g)
     ½ cup defatted almond flour (2.3 oz/65g)
     ¼ cup coconut flour (1.1 oz/30g)
     2 eggs
     ½ tsp pumpkin spice

    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the soft butter, erythritol and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
     

    3

    Add the remaining ingredients for the muffin batter to the bowl and mix with a spatula until no chunks of flour are left.
     

    4

    Add 6 paper or silicone muffin liners into a muffin pan.
     

    5

    Distribute the muffin batter evenly among the muffin liners.
     

    6

    Bake for approx. 20-25 minutes in your preheated oven.

    ☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.

    Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

    ☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
    If not, you should leave them in the oven for a few more minutes.
     

    Storage:
    7

    Store the low carb pumpkin spice muffins in an air-tight container at room temperature and consume within 3 days.

    You can freeze these muffins!
    To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.

    Let them thaw overnight at room temperature once you want to eat them.

    Nutrition Facts

    Serving Size 1 muffin

    Servings 6


    Amount Per Serving
    Calories 182
    % Daily Value *
    Total Fat 14.0g22%
    Total Carbohydrate 2.6g1%
    Protein 9.7g20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
      cup pumpkin purée (3.2 oz/90g)
      cup soft butter (2.6 oz/75g)
      cup brown erythritol (2.6 oz/75g)
     ½ cup defatted almond flour (2.3 oz/65g)
     ¼ cup coconut flour (1.1 oz/30g)
     2 eggs
     ½ tsp pumpkin spice

    Directions

    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the soft butter, erythritol and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
     

    3

    Add the remaining ingredients for the muffin batter to the bowl and mix with a spatula until no chunks of flour are left.
     

    4

    Add 6 paper or silicone muffin liners into a muffin pan.
     

    5

    Distribute the muffin batter evenly among the muffin liners.
     

    6

    Bake for approx. 20-25 minutes in your preheated oven.

    ☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.

    Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

    ☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
    If not, you should leave them in the oven for a few more minutes.
     

    Storage:
    7

    Store the low carb pumpkin spice muffins in an air-tight container at room temperature and consume within 3 days.

    You can freeze these muffins!
    To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.

    Let them thaw overnight at room temperature once you want to eat them.

    Keto Pumpkin Spice Muffins

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    MORE KETO TREATS AND SWEETS:

  • Keto Vanilla Milkshake
  • Coffee Keto Fat Bombs
  • Keto Mascarpone Mousse
  • Keto Coconut Bars
  • Keto Pecan Pie Mug Cake
  • Keto Peanut Butter Cookies
  •  

     
    Keto Pumpkin Spice Muffins Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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