Keto Pumpkin Muffins Recipe

These keto pumpkin muffins are rich, warmly spiced, and incredibly tender, with a creamy pumpkin base and a crunchy pecan topping. They bake up soft and bakery style, making them perfect for fall mornings or cozy baking days.

Pumpkin muffins are a seasonal classic, and these keto pumpkin muffins lean into texture and flavor rather than sweetness alone. Cream cheese and butter create a soft, plush crumb, while pumpkin puree and warm spices bring that familiar fall comfort.

Finished with a nutty topping that bakes right into the surface, these muffins feel elevated but are still easy enough for everyday baking.

What Makes These Keto Pumpkin Muffins Different

Unlike traditional pumpkin muffins, these keto pumpkin muffins use a cream cheese enriched batter that stays moist and tender even after cooling. The almond flour base provides structure without heaviness, and the topping adds contrast and visual appeal.

They hold their shape well, slice cleanly, and don’t dry out quickly, which makes them great for baking ahead.

Supplies:

• Muffin Tin
• Muffin Liners
• Large Mixing Bowl
• Stand Mixer or Hand Mixer
• Measuring Cups/ Spoons

Ingredients for Keto Pumpkin Muffins

This recipe is made in two parts for the best texture and flavor.

Keto Pumpkin Muffin Batter

• Pumpkin puree
• Cream cheese, softened
• Butter, softened
• Vanilla extract
• Pumpkin pie spice
• Granulated Allulose
• Eggs
• Almond flour
• Baking powder
• Salt

Crunchy Pecan Topping

• Pumpkin pie spice
• Egg white
• Chopped pecans
• Sweetener of choice (I use the allulose or Lakanto sweeteners)
• Pepita seeds

How to Make Keto Pumpkin Muffin Batter

I use a stand mixer with the whisk attachment to make these muffins. It makes a large amount of batter and easily comes together within 10 to 15 minutes. You can easily use a hand mixer and a larger mixing bowl instead.

Start by creaming together the butter, low-carb sweetener (Lakanto is my suggestion), pumpkin puree, and the softened cream cheese. Mix well until combined and not lumpy. Add in your pumpkin spices and vanilla.

After the liquid ingredients are mixed, add in your five eggs, one at a time, and let it mix well in between each addition. Brush down the sides as you need to with a rubber spatula to make sure everything is equally incorporated.

Finish it off with your dry ingredients of almond flour, salt, and baking powder. The mixture will be thicker than a standard cake batter, but should be smooth all the way through.

Baking Tips for Perfect Keto Pumpkin Muffins

• Fill muffin cups about three-quarters full so the batter has room to rise without spilling over.
• Add the topping evenly so it bakes into the surface rather than sinking.
• Bake until the centers are set, and a toothpick inserted into the middle comes out clean. Larger bakery-style muffins will take longer than standard-size muffins.
• Let the muffins cool slightly before serving so the crumb sets properly.

Storage and Make Ahead Tips

Keto pumpkin muffins store well and are great for making ahead.

Keep baked muffins in an airtight container at room temperature for up to two days, or refrigerate for up to five days.

They can also be frozen once fully cooled. Thaw at room temperature or warm gently before serving.

More Recipes

• Crispy Muffin Tin Potatoes Recipe
• Easy Keto Pumpkin Cookies
• Easy Keto Cornbread Style Muffins
• Easy Almond Flour Keto Blueberry Muffins