Can I use fresh pumpkin instead of canned puree for low carb pumpkin muffins?

Absolutely! Cook and puree fresh pumpkin, then drain excess liquid through cheesecloth or a fine mesh strainer before using to avoid excess moisture.

How do I know when my low carb pumpkin muffins are done baking?

Insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs. The tops should be firm and lightly golden brown.

Can I substitute stevia for the erythritol in these low carb pumpkin muffins?

Yes, but use a baking stevia blend and check the conversion chart. Pure stevia is much sweeter and lacks the bulk needed for good texture.

My muffins turned out dry. What happened?

Dryness can come from too much coconut flour or overbaking. Try reducing bake time slightly or adding an extra tablespoon of coconut oil next time.

Are these low carb pumpkin muffins suitable for diabetics?

Yes, these muffins are sugar-free and low in net carbs. Still, individual glucose responses vary—monitor your levels to be sure they're a good fit for you.

Low Carb Pumpkin Muffins That Taste Like Fall’s Best Kept Secret 2025

Name: Low Carb Pumpkin Muffins That Taste Like Fall’s Best Kept Secret
Prep time: 10 min
Cook time: PT-490134H23M20S
Total time: 35 min
Cuisine: Low Carb
Ingredients: 1½ cups almond flour; ¼ cup coconut flour; ¾ cup pumpkin puree (not pumpkin pie filling); 3 large eggs; ⅓ cup erythritol or monk fruit sweetener; ¼ cup unsweetened almond milk; 3 tablespoons melted coconut oil; 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla extract; 1½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; Optional: ½ cup sugar-free chocolate chips; Optional: ⅓ cup chopped pecans

Low Carb Pumpkin Muffins That Taste Like Fall’s Best Kept Secret

Print Recipe

These low carb pumpkin muffins are moist, perfectly spiced, and only 4g net carbs each. A cozy fall treat for anyone on a keto, low-carb, or diabetic-friendly diet.

Author: Harmony
Prep Time: 10 minutes
Cook Time: 22–25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: Low Carb

Ingredients

Scale

1½ cups almond flour
¼ cup coconut flour
¾ cup pumpkin puree (not pumpkin pie filling)
3 large eggs
⅓ cup erythritol or monk fruit sweetener
¼ cup unsweetened almond milk
3 tablespoons melted coconut oil
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
Optional: ½ cup sugar-free chocolate chips
Optional: ⅓ cup chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or parchment cups.
In a large bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a medium bowl, whisk the eggs, then mix in pumpkin puree, sweetener, almond milk, melted coconut oil, and vanilla until smooth.
Combine wet and dry ingredients, stirring until just incorporated. Do not overmix. Fold in chocolate chips and/or nuts if using.
Divide batter evenly among muffin cups, filling each ¾ full. Smooth tops with a spoon if needed.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For ultra low-carb muffins, skip the chocolate chips and reduce pumpkin to ½ cup. Store in the fridge for up to 1 week or freeze for longer storage.

Nutrition

Serving Size: 1 muffin
Calories: 165
Sugar: 1g
Sodium: 150mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg

Find it online: https://harmonymeal.com/low-carb-pumpkin-muffins/