Home | Recipes | Keto Pumpkin Chocolate Chip Muffins

Keto Pumpkin Chocolate Chip Muffins

By Ashley McCrary

Published Sep 18, 2020 Updated Jul 11, 2023

5 from 1 vote

DFDairy FreeMFMacro FriendlyKKetoPPaleoGFGluten Free

Jump to RecipePinSave to FavoritesPrint

Oh my gosh! These Keto Pumpkin Chocolate Chip Muffins are out of this world delicious. The best part, they are flourless and require minimal ingredients. These are perfect for a pick-me-up snack or even a great dessert. This past week I have been packing them in Eloise’s lunch box and she said it’s her favorite part of lunch.

Ingredients needed for these Keto Pumpkin Chocolate Chip Muffins:

• Almond butter for Paleo or sub Peanut Butter
• Pumpkin puree
• Eggs
• Monk Fruit Sweetener for Keto or Coconut Sugar for Paleo
• Dark chocolate chips (Hu for Paleo or Lily’s for Keto)
• Baking powder
• Pumpkin pie seasoning
• Nutmeg
• Cinnamon
• Pinch of salt

How to make:

1. Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
2. In a medium bowl, whisk together the all the dry ingredients except for the chocolate chips.
3. In a large bowl, whisk together the wet ingredients.
4. Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
5. Use a handheld or stand mixer and mix on medium to high speed until all and combine all the ingredients are combined. 
6. Fold in the chocolate chips with the spatula. 
7. Spoon the batter evenly into the paper liners. Fill about 3/4 of each liner with batter.
8. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes or until a toothpick comes out clean. 
9. Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
10. If leftovers, store in an airtight container. Will last up to 1 week

How to store these Keto Pumpkin Chocolate Chip muffins:

• Last up to 4 days: Cool the muffins completely before storing. 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. Muffins will last up to four days stored this way.

• Freezer Storage: 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 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.Pint

How many NET carbs are in each muffin?

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.

In conclusion, if you are looking for the perfect sweet treat that won’t wreck your diet, be sure to give these Keto Pumpkin Chocolate Chip Muffins a try. They are the perfect snack or dessert. You can even throw them in your kids lunchbox for a healthy dessert.

Shop My Post:

SaveSaved Pin Print

Keto Pumpkin Chocolate Chip Muffins

By: Ashley McCrary

5 from 1 vote

Flourless Keto Pumpkin Chocolate Chip Muffins that require minimal ingredients and only has 4 NET CARBS per muffin. These are the perfect sweet treat or dessert that won't wreck your diet. Paleo, Keto and Gluten Free. 

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 12 muffins

Ingredients  

1x2x3x

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

• All ovens run different. I recommend putting them on the bottom rack just so the tops don’t burn. 
• Sub peanut butter for almond butter if desired. They will not be considered Paleo then.
• Sub coconut sugar for Monk Fruit if not following strict keto.
• I love Lily's chocolate chips for Keto. 
• For Paleo, use Hu dark chocolate.
• Nutrition is calculated using Lily's Chocolate Chips, almond butter and monk fruit sweetener. 

Nutrition

Serving: 1muffin | Calories: 147kcal | Carbohydrates: 6g | Protein: 6g | Fat: 11g | Cholesterol: 31mg | Sodium: 104mg | Fiber: 2g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @myusername or tag #myhashtag!

Be sure to pin these Keto Pumpkin Chocolate Chip Muffins to your Pinterest Boards

Here are more healthy treat recipes to try!

• Flourless Chocolate Almond Butter Bread
• Keto Double Chocolate Muffins
• Keto Pumpkin Bread