Estimated reading time: 8 minutes
Make delicious and moist 35-minute keto pumpkin muffins with this easy one-bowl recipe. Perfect for a cozy baking day at home.
One bowl of batter to make keto pumpkin muffins with sugar-free chocolate chips, toasted walnuts, and sugar-free caramel.
I wasn’t in the mood to make a big mess, nor did I want to wash dishes and clean the kitchen for an hour.
The rain was hitting the front window lightly, and it felt like a baking day in the CBB house.
Whether you want to make keto pumpkin muffins or cupcakes, you can dress these up any way you like.
Today, let’s talk easy keto pumpkin muffins in one bowl, pumpkin puree, pumpkin muffin toppings, and storage.
Moist Keto Pumpkin Muffins
I’ve made these keto pumpkin muffins with coconut oil and butter, and both did not create a moist pumpkin muffin.
I wanted to bite into the pumpkin muffin and have it taste like a muffin and not a slice of pumpkin pie.
If I wanted a slice of keto pumpkin pie, I would have made my keto pumpkin cheesecake bars (which are excellent, by the way.)
The texture I was going for with these keto pumpkin muffins was moist and cake-like, as a muffin should be.
In the past, avocado oil was my miracle for making the fluffiest pancakes, so I tried it.
Bingo, avocado oil was what I was looking for, and it created the perfect keto pumpkin muffins.
Avocado oil is more fat but perfect for the keto diet and moist baking.
What is avocado oil?
Avocado oil is a heart-healthy oil, high in oleic acid, which is an unsaturated fat. It contains vitamin E and also helps the body absorb other fat-soluble vitamins. Avocado oil is a good source of monounsaturated fat which has been linked to reducing LDL cholesterol and increasing HDL cholesterol.
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How To Make Roasted Pumpkin Puree
I’ve been making pumpkin puree for years and learn something new each year.
For example, this year, I learned that making the perfect pumpkin recipe requires reduced moisture.
Pumpkin puree is quite wet, especially if you freeze it yearly.
At the end of pumpkin season, I bought extra pumpkin pie pumpkins to roast and puree.
After the pumpkin puree cooled, I scooped it into a labelled freezer bag, and in the freezer, it went.
It’s an easy process that is not complicated and will save you money.
Pumpkin Muffin Recipe Mistakes
When I took the pumpkin puree out of the freezer this season to start baking, I ran into problems.
I FAILED A COUPLE OF TIMES before I decided to perfect this keto pumpkin muffin recipe.
Below are my pumpkin muffin making mistakes:
- My pumpkin puree was too wet – I let the puree sit in cheesecloth to drain for 30 minutes after defrosting.
- I used too much pumpkin puree – I reduced the amount of puree that I used
- The oven temp wasn’t high enough – I increased the oven temp to 350 degrees
- I didn’t let the muffins bake long enough – Instead of 15 minutes of baking time, I increased baking to 20 minutes
A mistake I’ll never make again is to freeze too much pumpkin puree in one freezer bag.
Most pumpkin recipes require less than one cup of puree, and I had six cups in one bag.
It worked out for me because I had to redo this recipe idea repeatedly until I was happy.
I’ll portion pumpkin puree in smaller amounts in the future so I won’t eat pumpkin for weeks.
One-Bowl Keto Pumpkin Muffins
Remember that you do not need to add walnuts as I did when making this recipe.
For my one-bowl keto pumpkin muffins, I added the following optional ingredients.
- Toasted Walnut Pieces (set oven to 200 degrees, toast for 15 minutes 1/2 cup chopped walnuts with one teaspoon avocado oil). Let cool before using.
- Pumpkin spice – I make a small batch of homemade pumpkin spice and use it as needed. You can also buy Pumpkin Spice Mix.
- Krisda Sugar-Free Chocolate Chips or Lily’s Sugar-Free Chocolate Chips
- Homemade keto caramel drizzle
- Quick sugar-free glaze using sweeteners such as Monkfruit or Lakanto
- Sugar-Free Maple Syrup Homemade, or you can use Steeve’s Sugar Free Maple Syrup or Mrs. Butterworth’s Sugar-Free Syrup
Keto Pumpkin Muffins With Walnuts, Chocolate Chips And Caramel
Ingredients
- 1/4 cup Coconut Flour
- 2 cups Almond Flour
- 1 teaspoon Aluminum Free Baking Powder
- 1/4 teaspoon Purest Baking Soda
- 1/2 cup Pumpkin Puree
- 1/4 cup sugar-free maple syrup or, Mrs. Butterworth’s Sugar-Free Syrup or Steeve’s Sugar-Free Maple Syrup
- 2 large eggs
- 1/4 teaspoon pink Himalayan salt
- 1 tablespoon Pure Vanilla Extract
- 1/2 cup of toasted Walnuts plus 1/4 cup more if you want to add more on top after the glaze and caramel options.
- 3/4 cup Krisda Sugar-Free Chocolate Chips or Lily’s Sugar-Free Chocolate Chips
- 1 tablespoon Pumpkin Spice
- 1/4 cup Avocado Oil
You can also find many keto products by searching my Ultimate Keto Costco Canada Guide.
How To Make Keto Pumpkin Muffins
- Add all the ingredients except walnuts and chocolate chips in a large mixing bowl.
- Mix to combine all of the ingredients in the bowl.
- Add the walnuts and chocolate chips to the pumpkin muffin batter.
- Line a 12-cup large muffin pan with muffin cups.
- Fill each cup with enough batter to fill the cup.
- Bake in a 350-degree oven for 20 minutes; remove and let cool.
Add a simple keto glaze by mixing ½ cup sugar-free icing sugar and 1 tablespoon water. Add more water as needed to make a glaze that you can drizzle.
Drizzle the glaze on the pumpkin muffins, followed by more toasted walnuts and sugar-free caramel. (Optional) You will need more toasted walnuts if you want to add more.
We have found that if we let any keto desserts sit overnight, they are the best the next day.
Doing so allows the flavours and nut flours to create the best keto pumpkin muffins.
You can eat them as soon as you make them; they are delicious.
I no longer add macros as I feel those on a keto diet should calculate them. I don’t want to be responsible as I’m not a dietician.
One-Bowl Moist Keto Pumpkin Muffins
One bowl of batter to make keto pumpkin muffins with sugar-free chocolate chips, toasted walnuts and sugar-free caramel.
Ingredients
- 1/4 cup Coconut Flour
- 2 cups Almond Flour
- 1 teaspoon Aluminum Free Baking Powder
- 1/4 teaspoon Purest Baking Soda
- 1/2 cup Pumpkin Puree
- 1/4 cup sugar-free maple syrup or Mrs. Butterworth’s Sugar-Free Syrup or Steeves Sugar-Free Maple Syrup
- 2 large eggs
- 1/4 teaspoon pink Himalayan salt
- 1 tablespoon Pure Vanilla Extract
- 1/2 cup of toasted Walnuts plus 1/4 cup if you want to add more after baking
- 3/4 cup Krisda Sugar-Free Chocolate Chips or Lily’s Sugar-Free Chocolate Chips
- 1 tablespoon Pumpkin Spice
- 1/4 cup Avocado Oil
Instructions
- In a large mixing bowl add all of the ingredients except the walnuts and chocolate chips.
- Mix to combine all of the ingredients in the bowl.
- Add the walnuts and chocolate chips and stir them into the pumpkin muffin batter
- Line a 12-cup large muffin pan with muffin cups
- Fill each cup with enough batter to fill the cup.
- Bake in a 350-degree oven for 20 minutes, remove and let cool.
- Add a simple keto glaze by mixing½ cup of sugar-free icing sugar and 1 tablespoon of water. Add a touch more water as needed to make a glaze that you can drizzle.
- Drizzle the glaze on the pumpkin muffins followed by more toasted walnuts and sugar-free caramel. (Optional) You will need more toasted walnuts if you want to add more.
Notes
We have found that if we let any keto desserts sit overnight they are the best the next day.
By doing so it allows the flavours and nut flours to come together to create the best keto pumpkin muffins ever.
You can eat them as soon as you make them too and they are delicious.