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There’s something magical about fall, right? The crisp air, cozy sweaters, and of course, all things pumpkin! These fluffy low-carb pumpkin walnut muffins are exactly what you need to embrace that autumn vibe without the carbs. Whether you’re grabbing one for breakfast, a snack, or dessert, they’re the perfect balance of warmth from the spices and a bit of crunch from the walnuts. Plus, they’re sugar-free and grain-free, so you can enjoy them guilt-free!
Why You’ll Love his Recipe
- Low-Carb & Keto-Friendly: With just 4.4g net carbs per muffin, they’re perfect for diabetics.
- Gluten-Free: Made without any grains, ideal for those who are gluten-sensitive.
- Packed with Pumpkin Spice Flavor: Perfectly spiced and full of autumn vibes.
- Simple Ingredients: You only need a handful of pantry staples to whip these up.
- Great for Meal Prep: Make a batch and enjoy them throughout the week.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making these muffins is super simple—you only need a few ingredients!
- Walnut Flour: Adds a nutty flavor and texture. You can grind your own or buy pre-ground.
- Granulated Low-Carb Sweetener: A low-carb sweetener to keep things keto-friendly. Allulose or Erythritol based sweeteners work best.
- Cinnamon, Nutmeg, & Ground Cloves: These warm spices bring out the best autumn flavors. You could even use this pumpkin pie spice mix.
- Vanilla Extract: Adds a touch of sweetness and warmth.
- Baking Soda & Cream of Tartar: Acts as a natural leavening agent for fluffy muffins.
- Pink Himalayan Salt: A pinch for balance.
- Coconut Flour: Helps keep the muffins light and fluffy. Shredded, desiccated coconut can be used instead for texture.
- Eggs: Essential for binding and giving structure to the muffins.
- Pumpkin Purée: The star of the show—be sure to use BPA-free or homemade!
- Walnut Halves: For that satisfying crunch on top.
Yes! You can swap walnut flour for almond flour using the same amount (1:1 ratio). It’ll still keep the muffins low-carb with a slightly milder nut flavor.
For a richer texture, you can add 1/4 cup (60 ml) of melted butter to the eggs before adding the dry ingredients. This will make the muffins more moist and rich. To maintain the same texture, you may need to add a bit more walnut flour.
Yes, you can use gluten-free baking powder instead of the combination of baking soda and cream of tartar. Simply replace 1/2 teaspoon of cream of tartar plus 1/4 teaspoon of baking soda with 1 teaspoon of gluten-free baking powder.
How To Make Keto Pumpkin Walnut Muffins
Preheat the Oven. Preheat your oven to 175℃/350℉ (fan-assisted) or 195℃/380℉ (conventional). Line a muffin tray with paper cups or use silicone muffin forms.
Combine Dry Ingredients. In a mixing bowl, combine all the dry ingredients: ground walnuts (or almond flour), sweetener, cinnamon, nutmeg, cloves, baking soda, cream of tartar, salt, and coconut flour (or desiccated coconut).
Mix well to evenly distribute the spices and leavening agents.
Mix Wet and Dry Ingredients. In a separate bowl, whisk the eggs until slightly frothy. Add the pumpkin purée and vanilla extract, and mix until smooth. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. If you’re adding melted butter for extra richness, stir it in at this stage.
Bake the Muffins. Spoon the batter into the prepared muffin forms, filling each about 3/4 full. Top each muffin with a walnut half. Bake for 30-35 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
Cool Down and Serve. Once baked, remove the muffins from the oven and let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Tips for Best Keto Pumpkin Walnut Muffins
- Check the Muffins Early: Every oven is a bit different, so start checking your muffins at the 30-minute mark to avoid overbaking.
- Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to dense muffins.
- Use Paper or Silicone Cups: Lining your muffin tray with paper cups or using silicone muffin forms ensures the muffins don’t stick and are easy to remove.
- Let Them Cool Completely: Allow the muffins to cool before digging in, as this helps them set and keeps them from crumbling.
- Pumpkin Purée Option: Homemade pumpkin purée can offer a better flavor compared to store-bought, so give it a try if you have time!
Storage Instructions
You can store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Yes! These muffins freeze well. Just wrap them individually in plastic wrap or store them in a freezer-safe bag. They’ll last for up to 3 months. To enjoy, thaw at room temperature or warm them up in the microwave for a few seconds.
Tools for Keto Pumpkin Walnut Muffins
- Muffin Tray: Essential for shaping those perfect muffins. Use either paper liners or silicone molds.
- Mixing Bowls: One for the dry ingredients and one for the wet ingredients.
- Whisk or Hand Mixer: While a simple whisk works perfectly fine, you can use a hand mixer to make the mixing process faster and easier.
Low-Carb Pumpkin Walnut Muffins
Ingredients
- ½ cup ground walnuts (or almond flour)
- ¼ cup granulated low-carb sweetener ((erythritol or allulose))
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp baking soda
- ½ tsp cream of tartar (or apple cider vinegar)
- 1 tsp unsweetened vanilla extract (or ¼ tsp vanilla bean powder)
- ¼ tsp sea salt
- 3 tbsp heaped coconut flour (or 6 tbsp desiccated coconut)
- 3 large eggs
- 1 cup pumpkin purée (unsweetened)
- 6 halves walnuts
Instructions
- Preheat the oven to
350 °F (175 °C), or 380 °F (195 °C). Line a muffin tray with paper or silicone cups. - In a mixing bowl, combine all the dry ingredients: ground walnuts, sweetener, cinnamon, nutmeg, cloves, baking soda, cream of tartar, salt, and coconut flour. Mix well.
- In a separate bowl, whisk the eggs until slightly frothy. Add the pumpkin purée and vanilla extract, mixing until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Stir in melted butter if using.
- Spoon the batter into the muffin cups, filling each about ¾ full. Top each muffin with a walnut half.
- Bake for 30-35 minutes, or until golden and a toothpick comes out clean. Let the muffins cool for a few minutes in the tray, then transfer to a wire rack to cool completely.
Nutrition
Notes
- Serving Size: 1 muffin.
- Don’t Overmix: Stir just until combined for fluffy muffins.
- Muffin Cups: Use paper or silicone cups to prevent sticking.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.
- Check Early: Start checking the muffins at the 30-minute mark to avoid overbaking.
