Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe

If you’re looking for a cozy, guilt-free treat that fits perfectly into your low-carb lifestyle, I absolutely love sharing this Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe. These muffins have become my go-to when I want something that’s moist and packed with fall flavors, without any of the flour that could throw off my macros. The blend of almond butter and pumpkin puree creates this rich, tender crumb that just melts in your mouth—and those pockets of dark chocolate chips? Pure magic!

When I first tried these, I was surprised at how easy they were to whip up, and how satisfying they felt as a morning snack or even a late-night dessert. Whether you’re a seasoned keto baker or just starting out, you’ll find that this Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe really hits the spot, especially when pumpkin season rolls around. Plus, with only about 4 net carbs per muffin, it’s this rare treat that helps you stay on track without feeling deprived.

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Ingredients You’ll Need

This Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe uses simple, wholesome ingredients that come together beautifully. Almond butter creates a moist base, pumpkin puree adds a natural pumpkin flavor and texture, while monk fruit sweetener keeps things keto-friendly and sweetened just right.

• Almond butter: I recommend using creamy almond butter for the best texture, and it adds a subtle nutty flavor that pairs perfectly with pumpkin.
• Pumpkin puree: Make sure it’s pure pumpkin, not pie filling – the spices are added separately in this recipe.
• Large eggs: Eggs bind the ingredients and help these muffins rise nicely.
• Granulated monk fruit sweetener: This keeps the muffins sweet without sugar, and it bakes well without aftertaste.
• Dark chocolate chips: Use sugar-free or keto-friendly chocolate chips to keep it low carb and chocolaty!
• Baking powder: Gives those muffins a gentle lift and a tender crumb.
• Pumpkin pie seasoning: A blend of spices that captures that classic pumpkin pie flavor in every bite.
• Nutmeg: Adds warmth and depth to the spice mix.
• Cinnamon: Enhances the cozy, comforting pumpkin vibe.
• Pinch of salt: Balances the sweetness and brings out all those rich flavors.

Variations

One of the things I love about this Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe is how easy it is to tweak based on your preferences or what you have on hand. Feel free to get creative with the mix-ins or the spice levels to make this recipe truly your own.

• Add chopped pecans or walnuts: I sometimes toss in nuts for an extra crunch and some healthy fats, which really complements the pumpkin flavor.
• Swap the chocolate chips: If you’re not a fan of chocolate, try sugar-free white chocolate chips or even dried cranberries for a tart contrast.
• Experiment with spices: Try adding ginger or cloves for a twist on the classic pumpkin pie spice combo that I use.

How to Make Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners. This step is key because almond butter batter can be a bit sticky, and the liners make clean-up a breeze while keeping your muffins intact.

Step 2: Mix Dry Ingredients Thoroughly

In a medium bowl, whisk together the baking powder, pumpkin pie seasoning, nutmeg, cinnamon, monk fruit sweetener, and a pinch of salt. Doing this well ensures the spices and leavening are evenly distributed—for consistent flavor and perfect rise.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk the almond butter, pumpkin puree, and eggs until smooth. I like to make sure the almond butter is softened at room temperature—that way the batter blends effortlessly without lumps.

Step 4: Fold Dry Into Wet Ingredients

Gradually fold the dry ingredients into the wet mix in ¼-cup increments using a rubber spatula. Then, to get that perfect, fluffy texture, I use a hand mixer on medium-high speed—to fully incorporate everything except the chocolate chips.

Step 5: Add Chocolate Chips and Fill Muffin Cups

Gently fold in the chocolate chips by hand so they stay nicely distributed throughout the batter. Then, spoon the batter into the prepared muffin liners, filling each about three-quarters full—this gives them room to rise without spilling over.

Step 6: Bake and Cool

Bake your muffins for about 20 minutes, or until a toothpick inserted in the center comes out clean. The first time I made these, I learned that checking the toothpick early helped me avoid overbaking—they come out wonderfully moist when timed just right. Let the muffins cool in the pan for 5 to 10 minutes before transferring to a wire rack.

How to Serve Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe

Garnishes

I love topping these muffins with a light dusting of cinnamon or a few extra pumpkin pie spice sprinkles for a festive touch. Sometimes, a small smear of sugar-free cream cheese or a dollop of whipped coconut cream pairs beautifully, especially when serving as a dessert.

Side Dishes

These muffins go wonderfully with a hot cup of coffee or keto latte in the morning. For a more complete breakfast, I often pair them with scrambled eggs or avocado slices to keep things balanced and filling.

Creative Ways to Present

For holiday brunches, I like to arrange these flourless keto pumpkin muffins in a basket lined with autumn-themed napkins and scatter toasted pecans and tiny gourds around for ambiance. Adding a small bowl of sugar-free maple syrup or keto butter spread lets guests customize their bites, making it feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to 4 days. For best results, place a paper towel inside the container to absorb any moisture and keep the muffins fresh and soft.

Freezing

These muffins freeze beautifully. Just pop them in a freezer-safe container or bag, separated by parchment paper to prevent sticking. When I’m ready to enjoy, I thaw one at room temperature for about 30 minutes or microwave briefly for a warm treat.

Reheating

To reheat, I gently warm muffins in the microwave for 15–20 seconds or pop them in a toaster oven for a few minutes. This revives their soft texture and melts the chocolate chips just right without drying them out.

FAQs

Final Thoughts

This Flourless Keto Pumpkin Muffins with Chocolate Chips Recipe is one of those cozy bakes that always feels like a warm hug from the inside out. I keep coming back to it because it’s simple, comforting, and fits perfectly into my keto lifestyle without leaving me craving sweets all day. I really think you’ll enjoy how easy it is to bake these and how everyone—from keto newcomers to pumpkin lovers—raves about the flavor and texture. Give it a try the next time you need a wholesome snack or a festive treat; I promise it won’t disappoint!

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