Keto Pumpkin Muffins - Chocolate Chips!

These keto pumpkin muffins are the perfect way to start your Autumn morning. A handful of simple ingredients are all that stand between you and a delicious low carb breakfast!

Muffins are one of my favorite grab-and-go breakfasts. I love how easy they are to make and how easy they are to store if you make them ahead of time.

Pumpkin is an awesome way to flavor a muffin, especially if you're following a low carb diet.  And if you're a fan of all things pumpkin this recipe is a great option for you. It's moist yet sturdy, with just the right amount of sweetness.

And the chocolate chips in these keto pumpkin muffins certainly don't hurt! 🙂

More Keto Muffins

Keto Double Chocolate Chip Muffins

Keto Chai Muffins

What ingredients do I need to make pumpkin muffins?

Almond Flour - I like to go with a superfine blanched almond flour (not almond meal). Blue Diamond is my preferred brand.

Brown Sweetener - Brown Swerve and Golden Lakanto are both excellent options. I think brown sweetener gives a greater depth of flavor, but regular erythritol could work too.

Pumpkin Pie Spice - You can make your own by mixing together cinnamon, ginger, cloves and nutmeg, but I usually like to go as simple as possible and buy the pre-made spice container.

Vanilla Extract

Pumpkin Puree - Here's where our pumpkin flavor comes from. You can either make it yourself by roasting, scooping, and pureeing a fresh pie pumpkin, or just by grabbing a can from the store.

Eggs - This recipe uses large eggs.

Cream Cheese - Cream cheese helps contribute to the moisture and structure of these muffins.

Baking Powder - This gives our keto pumpkin muffins their rise. Be sure to check the date on your baking powder...the fresher the better!

Sugar Free Chocolate Chips - These take the muffins to the next level. I used Lily's Semisweet Chocolate Chips and they were perfect!

Nutrition Info

This recipe makes 12 pumpkin muffins. For one of them you're looking at approximately:

Calories: 162.2 Calories
Total Carbs (including erythritol): 16.3g
Fiber: 4.3g
Sugar Alcohols: 9g
Net Carbs: 3g
Protein: 4.9g
Fat: 13.9g

Remember, net carbs equal total carbs minus fiber minus sugar alcohols.

And here's a breakdown based on the ingredients I used:

Continue to Content

Yield: 12 Muffins

Keto Pumpkin Muffins

Print

These keto pumpkin muffins are the perfect way to start your Autumn morning. A handful of simple ingredients are all that stand between you and a delicious low carb breakfast!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 ½ Cups Almond Flour
• ½ Cup Brown Swerve
• 1 ½ Tablespoons Pumpkin Pie Spice
• 2 Teaspoons Baking Powder
• ¼ Teaspoon Salt
• 2 Tablespoons Butter, Melted
• 2 ounces Cream Cheese, softened
• ½ Cup Pumpkin Puree
• 1 Teaspoon Vanilla Extract
• ½ Cup Lily's Chocolate Chips
• 2 Large Eggs

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl stir together almond flour, swerve, pumpkin pie spice, baking powder, and salt.
3. In a separate bowl, add melted butter, cream cheese, pumpkin puree and vanilla extract. Stir until smooth.
4. Pour the wet mixture into the dry mixture and stir until few lumps remain.
5. Fold the chocolate chips into the batter.
6. Pour in eggs one at a time and stir until combined.
7. Fill 12 muffin cups halfway with the batter. Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
8. Allow muffins to cool completely before serving.

Nutrition Information:

Serving Size:

1 Muffin
Amount Per Serving:Calories: 162.2Total Fat: 13.9gCarbohydrates: 16.3gNet Carbohydrates: 3gFiber: 4.3gSugar Alcohols: 9gProtein: 4.9g