These low carb pumpkin muffins are a cozy autumn treat that won’t derail your healthy habits. Soft and moist with a tender crumb, they’re spiced with warm cinnamon and nutmeg, offering a burst of fall flavor in every bite. You’ll love how the natural sweetness of pumpkin pairs perfectly with a hint of vanilla, making them irresistible yet guilt-free. Plus, they come together in just 10 minutes of prep—ideal for busy mornings or last-minute cravings.
Ready in under 30 minutes, these muffins bake to golden perfection with a lightly crisp top. They’re incredibly versatile, whether you enjoy them as a quick breakfast, a midday snack, or a dessert. With their rich, aromatic spices and satisfying texture, they prove that low carb doesn’t mean sacrificing flavor or indulgence. Treat yourself to a batch today—you deserve it!
Ingredient Essentials for Low Carb Pumpkin Muffins
- 2 cups super fine almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil, melted and cooled (substitute with any oil of choice)
- ¼ cup sugar-free maple flavored syrup
- 2 large eggs, room temperature
- ⅓ cup pumpkin puree
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon pumpkin spice (optional)
- ½ cup gluten-free sugar-free chocolate chips (or cocoa nibs)
Step-by-Step Baking Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk together almond flour, salt, and baking powder.
- Add coconut oil, sugar-free maple flavored syrup, eggs, pumpkin puree, and vanilla extract. Mix well until fully combined.
- (Optional) Stir in pumpkin spice for extra flavor.
- Fold in sugar-free chocolate chips (or cocoa nibs).
- Spoon the batter evenly into the prepared paper liners.
- Bake for 22-24 minutes, or until the center of the muffins is set (a toothpick inserted should come out clean).
- Remove from the oven and let cool for 5-10 minutes before serving.
Perfect Pairings: Toppings and Serving Suggestions
Elevate your Low Carb Pumpkin Muffins with a dollop of whipped cream or a drizzle of sugar-free caramel sauce. For a festive touch, sprinkle with cinnamon or chopped pecans. These muffins pair wonderfully with a cup of coffee or tea for a cozy morning treat!
Keep It Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To reheat, warm them in the microwave for 10-15 seconds or pop them in the oven at 300°F for 5 minutes.
Mix It Up: Recipe Variations to Try
Swap out the chocolate chips for chopped walnuts or dried cranberries for a different flavor profile. You can also use sweetener alternatives like monk fruit or stevia in place of the sugar-free syrup. For a nut-free option, try sunflower seed flour instead of almond flour.
Quick Tips for Effortless Baking
Use a cookie scoop to evenly distribute the batter into the liners—it’s a game-changer! For quicker prep, melt the coconut oil in the microwave in 10-second intervals. And don’t forget to room temperature your eggs for a smoother batter!
Low Carb Pumpkin Muffins
Ingredients
- 2 cups super fine almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup coconut oil melted and cooled (or oil of choice)
- 1/4 cup sugar-free maple flavored syrup
- 2 large eggs room temperature
- 1/3 cup pumpkin puree
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon pumpkin spice optional
- 1/2 cup gluten-free sugar-free chocolate chips (or cocoa nibs)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add in coconut oil, sugar-free maple flavored syrup, eggs, pumpkin, and vanilla extract and mix until well combined.
- If desired, add in pumpkin spice.
- Stir in the sugar-free chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.