A Brief History of Pumpkin Muffins
Pumpkin-based baked goods have been cherished since colonial America, when pumpkin was used in place of flour and sugar in rustic breads and puddings. Over time, muffins became a breakfast favorite, and pumpkin versions grew popular for their natural sweetness and moisture. The keto-friendly twist is a modern innovation, developed to suit low-carb and sugar-free lifestyles while keeping the comforting taste of fall intact. Today, these muffins combine timeless pumpkin flavor with healthy keto baking techniques.
Keto Pumpkin Chocolate Chip Muffins – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10–12 muffins 1x
Description
These Keto Pumpkin Chocolate Chip Muffins are moist, fluffy, and packed with cozy fall flavor—all with just 4 net carbs per serving! Made with almond flour, pumpkin purée, and sugar-free chocolate chips, they’re a guilt-free indulgence perfect for autumn mornings or holiday treats. Each bite delivers warm spice, melty chocolate, and that irresistible bakery-style texture—without the carbs or gluten. Whether you’re following a keto plan or just craving a healthy treat, these muffins will quickly become your seasonal favorite. 🍁✨
Ingredients
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1 ½ cups almond flour
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¼ cup coconut flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp pumpkin pie spice
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¾ cup pumpkin purée
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⅓ cup melted butter or coconut oil
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⅓ cup erythritol or monk fruit sweetener
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2 large eggs
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1 tsp vanilla extract
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½ cup sugar-free chocolate chips
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and spices.
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In another bowl, mix pumpkin purée, melted butter, sweetener, eggs, and vanilla until smooth.
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Combine the wet and dry ingredients until just blended.
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Fold in chocolate chips.
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Divide batter evenly into muffin cups and smooth the tops.
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Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Use allulose for a softer, more moist texture.
Add chopped pecans or walnuts for crunch.
Store in the fridge up to 1 week or freeze for 3 months.
Frequently Asked Questions
1. Can I use coconut flour only instead of almond flour?
Not recommended—coconut flour absorbs much more liquid. Stick to the almond-coconut flour blend for the best texture.
2. What sweetener works best for this recipe?
Erythritol, monk fruit, or a blend of both works perfectly. Avoid liquid sweeteners as they may change the consistency.
3. How can I make these dairy-free?
Swap butter for melted coconut oil and ensure your chocolate chips are dairy-free. The flavor stays rich and satisfying!
