Desserts/ Gluten Free/ Low Carb/ Thanksgiving Recipes

Pumpkin Muffins (with coconut flour)

pumpkin muffin

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These keto pumpkin muffins are baked with coconut flour and are moist and soft.  The warmth of the spices make this a perfect muffin for fall.

keto pumpkin muffins with creamy topping

These pumpkin muffins did not last long with the Chief Taster which is a good sign.  I made another batch the same day and put cream cheese frosting on them but they did not last long enough to take any photos!   He really is a muffin monster!

Keto Muffins

I used a spice mix that I like to use in place of pumpkin spice since pumpkin spice is not often readily available in the supermarkets here.   That way you can play around with the flavour to your own taste.  Personally I like my spice heavy on the cinnamon side and don’t tend to measure it exactly.

keto pumpkin muffins with creamy topping

Coconut Flour Muffins

Coconut flour is great for low carb pumpkin muffins as the flour soaks up the liquid from the pumpkin puree giving you a moist rather than a soggy muffin.  Once you get the hang of baking with coconut flour, you can quickly churn out batch after batch of muffins!

For the toppings I usually slather these pumpkin muffins with a pumpkin cheesecake frosting for a pumpkin overload! You could try a cinnamon cream or simply enjoy them plain.


Mini Lemon Coconut Muffins

Mixed Berry Cream Cheese Muffins

Ginger & Raspberry Muffins

Keto Pumpkin Muffins

Moist pumpkin muffins baked with coconut flour.
3.88 from 8 votes
Print Pin Rate
Course: Muffins
Cuisine: American
Keyword: Breakfast muffin, Keto muffin, Pumpkin muffin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Muffins
Calories: 172kcal
Author: Angela Coleby


  • 1/4 cup Coconut flour
  • 1/4 cup Butter, unsalted softened
  • 3 Eggs
  • 1/4 cup Erythritol sweetener
  • 1/2 teaspoon Baking powder
  • 3 tablespoons Coconut milk
  • 1/2 teaspoon Vanilla essence
  • 1/4 cup Pumpkin puree
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon All spice
  • 1 teaspoon Ginger, ground
  • 1/4 teaspoon Cloves, ground
  • 1/4 teaspoon Nutmeg


  • Pre-heat the oven to 200C/400F degrees.
  • Blend the butter, eggs, erythritol, pumpkin, vanilla essence and coconut milk.
  • Add the coconut flour, pumpkin spices, baking powder and salt. Whisk until the batter is smooth
  • Pour the batter into a muffin tin, lined with muffin/cupcake cups.
  • Bake for 20 minutes until firm.
  • Allow to cool.
  • Smother the topping of your choice
  • Eat and enjoy!


Makes 6 muffins.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1Muffin | Calories: 172kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Fiber: 3g
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  • Reply
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  • Reply
    October 31, 2018 at 2:52 am

    These were super lovely, best muffins I’ve ever made!
    I used ghee instead of butter, Lakanto sweetener (erythritol + monkfruit), and water instead of coconut milk.
    Also added chopped 85% chocolate to a couple of the muffins as well. The whole batch came out fantastic, with or without chocolate.
    Included a pinch of salt which is in the instructions but didn’t see in the ingredient list, in case you wanted to add it. 🙂
    Topped with Lakanto sweetened buttercream frosting and my husband and I both thoroughly enjoyed.
    Thank you so much for the wonderful recipe! x

    • Reply
      Angela Coleby
      October 31, 2018 at 6:41 pm

      I like your additions!

  • Reply
    September 12, 2014 at 1:22 pm

    love the recipe but would be nice, being I’m new at this, what the consistency of the batter should be.

    • Reply
      September 12, 2014 at 1:44 pm

      Hi Sheila, it should be fairly liquid. Not too runny though, if that makes sense. When cooking with coconut flour the batter is often more runny than a batter made with wheat flour..this is because the coconut flour absorbs more liquid. Don’t be alarmed if you think it’s too runny as it should bake up firm. Good luck with the baking and thanks for popping by!

  • Reply
    October 27, 2013 at 4:47 am

    I’m really not a fan of agave, how much sugar would I use instead? Thank you!

    • Reply
      October 27, 2013 at 8:09 pm

      I would guess about 2/3 of a cup…?

  • Reply
    November 20, 2011 at 5:20 am

    I just made these and used Elanas Pantry Orange Cream Cheese Frosting and they are delicious! Thank-you!

    • Reply
      Angie C
      November 20, 2011 at 5:04 pm

      Oooh..nice choice of frosting! Sounds yummy! Glad you enjoyed them!

  • Reply
    October 18, 2011 at 8:51 pm

    OOOH this sounds yummy… when I have completed my milk diet i will make some.

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