Pumpkin, pumpkin, who else is obsessed with pumpkin? Low carb and keto pumpkin muffins with chocolate chips are a sweet snack you’ll want all year long. These are super moist keto pumpkin muffins with cream cheese mixed into the batter and no one will know they’re healthy.
While many people save their pumpkin obsession for the fall, if you’re following a low carb or keto program, you’ll be thrilled to know pumpkin is lower carb and can (and should!) be consumed year round.
Whether you much on these tasty low carb pumpkin muffins with chocolate chips for breakfast or as a snack, it’ll be hard to be believe these don’t have processed sugar or flour.
A printable recipe card is at the bottom of the post
Keto Pumpkin Muffins
I’d always been an avid baker until I started having major food sensitivities and health problems over 10 years ago. I basically stopped eating anything with sugar and flour, quit baking and just tried living without my favorite goodies.
After my husband started a keto diet to help him with his weight back in 2018, he helped me realize there were fabulous no sugar and gluten-free ingredients on the market.
While we still try to stick to lean meats, produce, and healthy carbs as much as possible, having a periodic low carb treat like keto pumpkin muffins or bread makes it so much easier to make permanent lifestyle changes.
This recipe is a low carb gluten free adaption one of our fall family favorites and something my kids can’t get enough of (and are begging for every year!)
These literally the BEST keto chocolate chip pumpkin muffins out there!
Most pumpkin and cream cheese muffins or bread recipes add a middle layer with a sweetened cream cheese filling. Our family recipe instead mixes the cream cheese right into the batter and you get that extra creamy flavor in every single bite!
You won’t miss the carbs one bit in a sugar free and flourless pumpkin bread with the cream and punch of pumpkin spice flavor.
Ingredients for Low Carb Pumpkin Muffins
- 4 oz cream cheese, softened
- 1/4 butter (2 oz), softened
- 3/4 cup erythritol
- 3/4 cup pumpkin purée
- 2 eggs
- 1/2 cup coconut flour
- 1 1/4 cup almond flour
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2+ cup chocolate chips (recommend Lily’s stevia sweetened)
How to Make Keto Gluten Free Pumpkin Muffins
Be sure to soften the butter and cream cheese before starting to make your keto gluten free pumpkin muffins. Usually, I let this ingredients sit on the counter for at least 30-6o minutes before starting the recipe. Microwaving on 50% power until softened works too if you’re in a pinch and forgot to soften the butter.
Preheat the oven to 350.
Using a stand mixer or hand mixer, mix the erythritol, butter, and cream cheese until light and fluffy.
Add the eggs and pumpkin puree and mix until well combined.
Mix the dry ingredients (flour, baking soda, baking powder, salt, pumpkin pie spice) in a separate bowl, and then add all of it to the wet ingredients. Blend until the ingredients are just combined, over beating the batter once the dry ingredients are added prevents the batter from rising as much as it should.
Lastly, mix in the chocolate chips by hand.
Inserting muffin tin cups makes it much easier to get the muffins out of the pan, plus it makes for easier clean-up. You could also use a silicone muffin pan or grease the muffin cups instead.
Pour the cream cheese pumpkin muffin batter into the cups, dividing evenly. As you can tell from the photo above, I loaded the cups nice and high. Whoever told you to only fill muffins 2/3 of the way is wrong…filling them up is what gives you muffins with a nice muffin top. And we all love that muffin top best, don’t we?
Sprinkle a few more chocolate chips on the top of each pumpkin chocolate chip muffin (optional).
Bake on the middle oven rack for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool on a cooling rack 5 minutes before removing the loaves from the pans. Gluten free keto pumpkin muffins are a little more crumbly than traditional muffins, we recommend cooling them some before popping them into your mouth.
Makes 12 muffins, this is also an easy recipe to double!
Enjoy!
Cooking tips
Be sure to soften the cream cheese and butter before trying to mix it. It’ll get lumpy, not light and fluffy if you use cold ingredients.
Make sure to mix the batter until just combined once you add dry ingredients.
Muffin tin liners help to keep the muffins from sticking to the muffin tin, and make for easier pan clean-up.
The muffins start browning faster by using the almond flour/ coconut flour/erythritol as compared to all-purpose flour and granulated sugar. Tent the foil over the top half way through cooking if you feel the pumpkin muffins are browning too quickly.
Can I Freeze Keto Pumpkin Muffins?
Yes, you can freeze pumpkin chocolate chip muffins if you have any leftover. This is also the great thing about making more than one batch at a time. You can eat some of them, give some to your favorite people, and have some to freeze for later.
The keto chocolate chip pumpkin muffins should keep for 4+ months in the freezer.
How Many Carbohydrates in Pumpkin?
You might be scratching your head and wondering if pumpkin is even keto friendly. There are definitely fruits and vegetables that have considerably less carbs than pumpkin, but in moderation, you can still eat pumpkin on a keto diet.
There are 9 net carbs in 3/4 cup of pumpkin puree, and for 3/4 cup it has 15 carbs and 6 grams of fiber. 3/4 cup of pumpkin is what’s required for each loaf of keto pumpkin bread, which is half of a can of pureed pumpkin. While 9 carbohydrates in pumpkin at first sounds like a lot, this recipe gets divided into 8-12 portions per loaf, so pumpkin only contributes 1 net carb in each muffin.
What Can I Use Besides Erythritol as a Sweetener? I’m Not Keto…
If you’re wanting gluten free pumpkin muffins but aren’t necessarily trying to cut back on carbs, by all means, use regular granulated sugar instead of the erythritol. The sweetener swap would be a 1:1 ratio.
I know some make their gluten free baked goods with honey or maple syrup too. I haven’t tried this bread recipe with either of those sweeteners, but I bet they’d be delicious!
Other Keto Pumpkin Recipes You’ll Love
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Be sure to pin the recipe for later on Pinterest so you can get back to it!
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Low Carb Keto Pumpkin Muffins with Chocolate Chips
Low carb and keto pumpkin muffins with chocolate chips are a sweet snack you'll want all year long. These are super moist keto pumpkin muffins with cream cheese mixed into the batter and no one will know they're healthy.
Ingredients
- 4 oz cream cheese, softened
- 1/4 butter (2 oz), softened
- 3/4 cup erythritol
- 3/4 cup pumpkin purée
- 2 eggs
- 1/2 cup coconut flour
- 1 1/4 cup almond flour
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2+ cup chocolate chips (recommend Lily's stevia sweetened)
Instructions
- Preheat the oven to 350
- Soften the butter and cream cheese before starting the muffin recipe
- Using a stand mixer or hand mixer, mix the erythritol, butter, and cream cheese until light and fluffy.
- Add the eggs and pumpkin puree and mix until well combined.
- Mix the dry ingredients (flour, baking soda, baking powder, salt, pumpkin pie spice) in a separate bowl, and then add all of it to the wet ingredients. Blend until the ingredients are just combined.
- Lastly, mix in the chocolate chips by hand.
- Pour the cream cheese pumpkin muffin batter into the cups, dividing evenly. The batter will fill up the muffin cups.
- Sprinkle a few more chocolate chips on the top of each pumpkin chocolate chip muffin (optional).
- Bake on the middle oven rack for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool on a cooling rack 5 minutes before removing the loaves from the pans.
- Makes 12 muffins, this is also an easy recipe to double!
- Enjoy!
Notes
Be sure to soften the cream cheese and butter before trying to mix it.
Make sure to mix the batter until just combined once you add dry ingredients.
Muffin tin liners help to keep the muffins from sticking to the muffin tin, and make for easier pan clean-up.
The muffins start browning faster by using the almond flour/ coconut flour/erythritol as compared to all-purpose flour and granulated sugar. Tent the foil over the top half way through cooking if you feel the pumpkin muffins are browning too quickly.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Silicone Muffin Pan Cupcake Set - Mini 24 Cups and Regular 12 Cups Muffin Tin, Nonstick BPA Free Food Grade Silicone Molds with 12 Silicone Baking Cups -
Swerve Sweetener, Granular, 12 Ounce (Pack of 2)
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Baking Paper Cups Cupcake Muffin Liners Wrappers, Tulip shaped, unbleached and chemical free by Velesco
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Dayna says
My batter was very thick. No pouring my batter. They’re in the oven now, so we’ll see.
Marla DeGroat says
Hi I just made these muffins also added some walnuts, but would love to know the nutritional info.
I also only did a half a cup of monkfruit sweetener.
They are great though!
Janice says
How many carbs are these per muffin?