I absolutely love this Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe because it blends the rich, nutty flavor of almond butter with the cozy warmth of pumpkin spice and gooey pockets of dark chocolate. These muffins have a perfectly moist texture that’s surprisingly flourless, making them a fantastic choice for anyone following a keto or low-carb lifestyle. Whenever autumn rolls around, I’m always reaching for this recipe because it nails that fall vibe while sticking to my dietary goals.
One of the best things about this Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe is how easy and quick it comes together. You don’t have to fuss with weird ingredients, and they bake up beautifully every time. Whether you’re prepping a batch for an easy grab-and-go breakfast, an afternoon snack, or a guilt-free treat for guests, you’ll find these muffins are a real crowd-pleaser—and trust me, my family goes crazy for them!
Why You’ll Love This Recipe
- Flourless and Keto-Friendly: Perfect for low-carb diets, these muffins keep carbs low without sacrificing flavor or texture.
- Simple Ingredients: Made with pantry staples like almond butter and pumpkin puree, so it’s easy to put together anytime.
- Moist and Flavorful: The pumpkin spice and melty dark chocolate chips create a cozy, satisfying muffin you won’t want to stop eating.
- Bakes Quickly: Ready in about 30 minutes, ideal for busy mornings or last-minute hosting.
Ingredients You’ll Need
Each ingredient in this Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe has a purpose, working together to deliver great taste and texture without flour or lots of sugar. Here’s a quick scoop on why these ingredients come together so well.
- Almond butter: Adds healthy fats and moisture, plus a rich, nutty flavor that’s essential for keto-friendly baking.
- Pumpkin puree: Brings moisture and natural sweetness with that classic fall pumpkin flavor.
- Eggs: Help bind the ingredients and give the muffins their structure.
- Granulated Monk Fruit Sweetener: A low-carb sweetener that keeps these muffins sweet without a blood sugar spike.
- Dark chocolate chips: For those irresistible melty chocolate bites—choose sugar-free or keto-friendly varieties.
- Baking powder: Makes sure your muffins rise nicely and stay fluffy.
- Pumpkin pie seasoning: The perfect blend of warming spices that brings depth and coziness to every bite.
- Nutmeg and cinnamon: Additional warm spices that enhance the pumpkin profile beautifully.
- Salt: Balances sweetness and elevates the flavors perfectly.
Variations
I love how versatile this Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe is, so I often mix things up depending on what I’m craving or what I have on hand. Feel free to make it your own—you’ll be surprised how easy and fun it is to tweak the flavors!
- Add chopped nuts: I’ve tossed in pecans or walnuts for extra crunch and a nutty contrast to the soft muffins.
- Swap the chocolate chips: Try sugar-free white chocolate chips or cinnamon chips for a different sweet twist.
- Spice it up: If you like it extra cozy, add a pinch of cloves or ginger to the pumpkin pie seasoning mix.
- Dairy-free option: Use coconut-based chocolate chips and ensure your almond butter is unsweetened and natural for a dairy-free delight.
How to Make Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F—you want it nice and ready so your muffins bake evenly. Line a 12-cup muffin tin with paper liners to keep cleanup easy, and prevent sticking. I’ve found that using good quality liners really helps, so the muffins pop out perfectly without a fight.
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl and whisk together all the dry ingredients except for the chocolate chips—this means combining your monk fruit sweetener, baking powder, pumpkin pie seasoning, nutmeg, cinnamon, and a pinch of salt. Whisking them well here ensures your spices and leavening are evenly spread throughout the muffin batter later.
Step 3: Whisk the Wet Ingredients
In a larger bowl, whisk your almond butter, pumpkin puree, and eggs until smooth and well combined. This part is crucial because almond butter can be thick—if yours is a bit stiff, give it a quick warm-up in the microwave so it blends easily without lumps. I do this every time and it saves me so much time later!
Step 4: Combine Wet and Dry Ingredients
Using a rubber spatula, fold the dry ingredients into the wet in about ¼-cup increments. This slower approach helps prevent clumps and makes mixing smoother. Once you have them roughly combined, break out your handheld or stand mixer and mix on medium to high speed to fully combine. The batter should be thick but smooth.
Step 5: Fold in the Chocolate Chips
Gently fold the dark chocolate chips into the batter with your spatula—resist the urge to overmix here because you want those chips to stay intact and evenly distributed in your muffins. This is the part where I secretly sneak a few chips to snack on because, well, why not?
Step 6: Bake to Perfection
Scoop the batter evenly into the paper liners, filling each about ¾ full. Pop the pan into your preheated oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them in the last few minutes because ovens vary—and you want that golden top without drying out your muffins.
Step 7: Cool and Enjoy
Once baked, transfer the muffins to a cooling rack and let them cool for 5 to 10 minutes in the pan before removing. This resting time helps them set up so they’re easier to handle and way less crumbly. Then, dig in and enjoy your delicious, moist, and chocolate-studded keto pumpkin muffins!
Pro Tips for Making Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe
- Warm Almond Butter: Slightly heat your almond butter before mixing to avoid lumps and get a smoother batter.
- Don’t Overmix: Once the dry ingredients hit the wet, mix just enough to combine to keep the muffins tender and fluffy.
- Check Oven Temperature: Use an oven thermometer if you can—oven temps vary and muffins bake best between 340–350°F.
- Use High-Quality Chocolate Chips: Choose sugar-free dark chocolate chips for the best melt and taste with keto-friendly sweetness.
How to Serve Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe
Garnishes
I love keeping it simple with these muffins, but sometimes a light dusting of powdered erythritol or a dollop of whipped coconut cream adds a nice touch. A sprinkle of extra pumpkin pie spice on top right after baking also kicks the fall vibes into high gear, especially for guests.
Side Dishes
These muffins pair beautifully with a hot cup of coffee, bulletproof keto coffee, or a warm chai tea latte. For a more substantial brunch, I like to serve them alongside a simple green salad dressed with lemon and olive oil or scrambled eggs for a balanced plate.
Creative Ways to Present
For fall gatherings, I like to display these muffins in a rustic basket lined with a cozy linen napkin and scatter some pumpkin decor and cinnamon sticks around for atmosphere. For kids’ parties, topping each muffin with keto-friendly cream cheese frosting and a mini pumpkin candy makes it festive and fun!
Make Ahead and Storage
Storing Leftovers
When I make a batch, I store leftover muffins in an airtight container at room temperature for up to 4 days. They stay surprisingly moist and taste just as good on day 3 as they did fresh out of the oven. Just keep them in a cool, dry spot.
Freezing
I freeze any extra muffins by wrapping each one individually in plastic wrap and then placing them in a freezer-safe bag. That way, I can pull one out whenever I need a quick keto-friendly snack. They freeze beautifully for up to 3 months without losing flavor or texture.
Reheating
To reheat frozen or refrigerated muffins, I pop them in the microwave for about 20 seconds or warm them in a toaster oven at 300°F for 5–7 minutes. This restores their warmth and melty chocolate chips without drying them out.
FAQs
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Can I use peanut butter instead of almond butter in this recipe?
Yes! Peanut butter can be used as a substitute, though it will slightly alter the flavor and texture. Make sure to use a natural, unsweetened peanut butter to keep it keto-friendly and avoid added sugars.
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Are these muffins completely sugar-free?
They’re sweetened with granulated monk fruit sweetener which provides sweetness without added sugar or carbs, so yes, they’re essentially sugar-free and keto-appropriate.
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What’s the best way to store these muffins to keep them moist?
Store muffins in an airtight container at room temperature and avoid refrigeration unless your kitchen is very warm. Refrigeration can dry them out faster, but freezing works well for longer storage.
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Can I make these muffins vegan?
This particular recipe relies on eggs for structure, so it’s not naturally vegan. However, you could experiment with flax eggs or chia eggs, but results may vary in texture.
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Is pumpkin puree canned or fresh pumpkin better?
Canned pumpkin puree is easiest and consistent in moisture. If using fresh pumpkin, make sure it’s cooked and pureed until smooth, then well-drained to avoid excess moisture in the batter.
Final Thoughts
I’m so glad I stumbled on this Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe because it combines my love for cozy pumpkin flavors with keto-friendly ingredients—and the melty chocolate chips make it feel like an indulgence. It’s a recipe I keep coming back to, season after season, and I hope you enjoy it just as much as my family does. Give it a try, and I promise you’ll be making these muffins on repeat—a real winner for breakfasts, snacks, or even dessert!
Print
Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Keto
Description
These Flourless Keto Pumpkin Muffins with Chocolate Chips are a moist and delicious low-carb treat perfect for fall or anytime you crave a healthy snack. Made with almond butter, pumpkin puree, warm spices, and studded with gooey dark chocolate chips, these muffins deliver flavor and nutrition without any flour or grains. Perfect for keto and low-carb diets, each muffin contains only 4 net carbs and provides a satisfying, guilt-free indulgence.
Ingredients
Main Ingredients
- 1 cup almond butter
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup granulated Monk Fruit Sweetener
- 1/2 cup dark chocolate chips
Dry Ingredients
- 1 1/4 tsp baking powder
- 1/2 tsp pumpkin pie seasoning
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the baking powder, pumpkin pie seasoning, nutmeg, cinnamon, salt, and Monk Fruit Sweetener until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk together the almond butter, pumpkin puree, and eggs until smooth and homogenous.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula, adding in about 1/4 cup increments to ensure even incorporation.
- Mix Batter: Use a handheld mixer or stand mixer on medium to high speed to blend the batter thoroughly until all ingredients are combined well and the batter is smooth.
- Add Chocolate Chips: Gently fold in the dark chocolate chips with the spatula, distributing them evenly throughout the batter.
- Fill Muffin Liners: Spoon the batter evenly into the lined muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and transfer the pan to a wire rack. Allow muffins to cool in the pan for 5 to 10 minutes before removing them completely.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- These muffins are moist, rich, and flourless, perfect for those following a keto lifestyle.
- Each muffin contains approximately 4 net carbs, making them ideal for low-carb diets.
- Warm spices and dark chocolate chips create a comforting fall flavor profile.
- If you want to reduce carbs further, choose unsweetened chocolate chips or reduce the quantity slightly.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 147 kcal
- Sugar: 3 g
- Sodium: 104 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg
