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Last updated on April 6th, 2019 at 01:57 pm
These easy low carb pumpkin muffins are made with almond butter and require no flour whatsoever. They are also completely dairy free and sugar free, sweetened with some stevia powder. These flourless pumpkin muffins and keto and paleo friendly!
Easy Flourless Pumpkin Muffins to make
I go through a lot of recipe testing in my kitchen and almond flour is one of the most common low carb flours I use. Because of that, I have to buy a few kilograms of bags of it every month.
When I thought about making these low carb pumpkin muffins, I had actually run out of almond flour so I decided to use almond butter instead. However, both almond flour and almond butter work for this recipe. Simply measure the same amount of almond flour in weight, and you’ll get the same recipe.
For this gluten free pumpkin muffins recipe, I actually used some of Artisana’s almond butter. I really like using it because it’s very nutty and not as smooth as when I make my own. Obviously creamy almond butter is amazing, but for this recipe, having chunks of nuts in the batter was even more delicious!
These keto pumpkin muffins couldn’t be easier to make, as you only need to mix a handful of ingredients together and bake in the oven. How easy is that? I used some cute pumpkin muffin cups, but you could use any type of muffin cups you have on hand.
I created these flourless pumpkin muffins after making an individual pumpkin mug cake. The pumpkin mug cake is great for when you just want to have a single treat, but since it fall, I feel like having a pumpkin treat every other day or so. Having these on hand has been life saving!
For a totally different muffin idea, you can always make some easy blackberry paleo muffins that are super quick to make!
How to make Ketogenic Pumpkin Muffins
These easy pumpkin muffins don’t require that many steps to make as you only need to mix all of the ingredients together. The best thing about these ketogenic pumpkin muffins is that you don’t need any type of special equipment. You can either use a whisk, or a hand mixer to mix all of the ingredients together, but that’s it. Nothing else.
You can add all of the low carb pumpkin muffin ingredients into a bowl at the same time, and just simply mix everything together. You can also add them one at a time, if you’d like. Both methods work equally well.
Once all of you’re pumpkin muffin batter has been mixed, simply pour it into 7 muffin cups or muffin molds. In the video showing how to make this pumpkin muffins recipe, I only had 6 muffin cups on hand so my muffins were slightly bigger, and I did need to bake them a couple of extra minutes.
The texture was pretty squishy just like the amazing 90 seconds bread. I don’t think it tastes like eggs as I mostly tasted pumpkin and pumpkin spice, but because of the eggs, it was definitely very squishy like I show in the picture below!
Expect a thinner pumpkin muffin batter
These flourless pumpkin muffins are made without any flour and with lots of eggs, so you shouldn’t have a thick batter. They are very easy to pour into muffin cups, or into muffin molds.
Use pumpkin puree with no added sugars
You’d be surprised at how many people buy canned pumpkin puree only to find out it’s filled with sugar. Make sure you get some that says 100% unsweetened pumpkin puree. The cans that say pumpkin pie filling are filled with sugar, so be careful!
Make these sugar free pumpkin muffins nut free
Do you have a nut allergy? Just switch the almond butter for a non-nut butter like sunflower seed butter, and you’ll have some delicious nut free pumpkin muffins.
Want to use another nut butter?
You can use any other type of nut butter you want. Cashew butter, macadamia butter, hazelnut butter, or peanut butter. The possibilities are endless!
Keep these keto friendly pumpkin muffins refrigerated
These keto pumpkin muffins stay fresh longer when refrigerated. Make sure you store them in a ziplog bag or a tupperware in the fridge.
Flourless Keto Low Carb Pumpkin Muffins
- 140 g (4.94 oz) pumpkin puree (about 1/2 cup)
- 140 g (4.94 oz) unsweetened almond butter (about 1/2 cup (or sunflower seed butter for nut-free))
- 2 tbsp (2 tbsp) coconut oil (or ghee, butter, etc.)
- 3/4 tsp (3/4 tsp) stevia powder (or monk fruit powder)
- 1/2 tsp (1/2 tsp) cinnamon
- 1/4 tsp (1/4 tsp) ground cloves
- 1/4 tsp (1/4 tsp) cardamon powder
- 1/4 tsp (1/4 tsp) ground ginger
- 1 tsp (1 tsp) baking powder
- 1/4 tsp (1/4 tsp) baking soda
- 4 (4 ) eggs
- Preheat the oven to 190C/375F.
- Mix all of the ingredients in a bowl with a whisk and pour into 7 muffin cups. Place into the oven and bake for 18 minutes.
- Take out, let cool completely and enjoy!
WATCH THE RECIPE VIDEO (must disable adblocker)
- Make sure to use UNSWEETENED pumpkin puree. Pumpkin pie filling is filled with sugar so be careful!
- You can sub the almond butter for sunflower butter for a nut free muffin!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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