Flourless Keto Pumpkin Muffins with Chocolate Chips
Published Sep 18, 2020 Updated Oct 01, 2023
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Moist, delicious, and flourless Keto Pumpkin Muffins that are full of ooey gooey chocolate chips, warm pumpkin spice flavor, and almond butter! These easy keto muffins are just 4 net carbs per serving!
What Makes This Recipe Great
Oh my gosh, you guys! These Keto Pumpkin Muffins are out-of-this-world delicious! The best part, they are flourless and require minimal ingredients. Yep, no flour at all! No almond flour, no coconut flour, nothing! Just simple ingredients you might already have on hand, a muffin tin, and an oven! That’s all you need!
These are perfect for a pick-me-up snack or even a great dessert. Plus, there’s more protein than your average muffin, only 4 net carbs, and just the ultimate sweet treat. This past week, I have been packing them in Eloise’s lunch box, and she said it’s her favorite part of lunch. That alone is a big win for this mama!
Table of Contents
Ingredient Notes
- Almond butter: You can also substitute peanut butter. For nut-free, try sunflower butter.
- Pumpkin puree: Use a can of plain pumpkin puree. Be sure you don’t get pumpkin pie filling, which is not low-carb or keto.
- Eggs
- Sweetener: Use monk Fruit sweetener for keto or coconut sugar for Paleo pumpkin muffins.
- Dark chocolate chips: Hu for Paleo or Lily’s for Keto.
- Baking powder
- Pumpkin pie spice
- Ground nutmeg
- Ground cinnamon
- Pinch of salt
Step-by-Step Instructions
- Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
- In a medium bowl, whisk together all the dry ingredients except for the chocolate chips.
- In a large mixing bowl, whisk together the wet ingredients.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
- Use a handheld or stand mixer and mix on medium to high speed until all and combine all the ingredients are combined.
- Fold in the chocolate chips with the spatula.
- Spoon the batter evenly into the paper liners. Fill about 3/4 of each liner with batter.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes, or until a toothpick comes out clean.
- Remove the muffins from the oven, then transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
- If leftovers, store them in an airtight container. They will last up to 1 week.
Mac’s Pro Tips
Expert Tips
- These keto pumpkin muffins are flourless and use gluten-free ingredients, meaning you don’t have to worry about any gluten sensitivities!
- If you prefer nuts over chocolate chips (or like both!), feel free to add chopped pecans or walnuts to this recipe.
- Pumpkin pie spice is a spice blend made of cinnamon, nutmeg, ground cloves, allspice, and ground ginger. You can find this in most grocery stores in the spice aisle, or make your own!
- Make sure to choose dairy-free chocolate chips if you are completely dairy-free. Otherwise, there’s no dairy in this recipe.
Storage Tips
- Leftovers: Cool the muffins completely before storing them. Line an airtight container with paper towels and place the muffins on top in a single layer. Seal with an airtight lid. If the paper towels become damp, replace them every few days. These Keto pumpkin muffins will last up to four days stored this way.
- Freezer: The easiest method is to use zip-lock bags and place muffins in a single layer inside the bag. You may also wish to wrap the muffins in foil first before placing them in the bag. Make sure you get as much air out of the bag as possible, and to reduce the chance of freezer burn, place that sealed bag inside another bag and seal that one, too. Freeze for up to 3 months. Thaw at room temperature and serve!
Recipe FAQs
To find the NET CARBS of these muffins, simply take the total number of carbs and subtract it from the total fiber. Each one of these Keto Pumpkin Chocolate Chip Muffins has 6 total carbs and 2 total fibers. 6-2=4. This is how the number comes to 4 NET CARBS per muffin.
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Flourless Keto Pumpkin Muffins with Chocolate Chips
Ingredients
Wet Ingredients
- 1 cup almond butter*
- 1 cup pumpkin puree
- 2 large eggs
Dry Ingredients
- 1/2 cup granulated Monk Fruit Sweetener*
- 1/2 cup dark chocolate chips*
- 1 1/4 tsp baking powder
- 1/2 tsp pumpkin pie seasoning
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
- In a medium bowl, whisk together the all the dry ingredients except for the chocolate chips.
- In a large bowl, whisk together the wet ingredients.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
- Use a handheld or stand mixer and mix on medium to high speed until all and combine all the ingredients are combined.
- Fold in the chocolate chips with the spatula.
- Spoon the batter evenly into the paper liners. Fill about 3/4 of each liner with batter.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 20 minutes or until a toothpick comes out clean.
- Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
- If leftovers, store in an airtight container. Will last 4 days.
Notes
Expert Tips
- These keto pumpkin muffins are flourless and use gluten-free ingredients, meaning you don’t have to worry about any gluten sensitivities!
- If you prefer nuts over chocolate chips (or like both!), feel free to add chopped pecans or walnuts to this recipe.
- Pumpkin pie spice is a spice blend made of cinnamon, nutmeg, ground cloves, allspice, and ground ginger. You can find this in most grocery stores in the spice aisle, or make your own!
- Make sure to choose dairy-free chocolate chips if you are completely dairy-free. Otherwise, there’s no dairy in this recipe.
Storage Tips
- Leftovers: Cool the muffins completely before storing them. Line an airtight container with paper towels and place the muffins on top in a single layer. Seal with an airtight lid. If the paper towels become damp, replace them every few days. These Keto pumpkin muffins will last up to four days stored this way.
- Freezer: The easiest method is to use zip-lock bags and place muffins in a single layer inside the bag. You may also wish to wrap the muffins in foil first before placing them in the bag. Make sure you get as much air out of the bag as possible, and to reduce the chance of freezer burn, place that sealed bag inside another bag and seal that one, too. Freeze for up to 3 months. Thaw at room temperature and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used maple syrup so a little wetter. Added a scoop of protein powder to compensate. They were delicious. The whole family enjoyed them and they were healthy!
That’s wonderful! Your version sounds delicious, so glad it worked out!