Keto Pumpkin Chocolate-Chip Muffins

Keto Chocolate-Chip Pumpkin Spice.png

It's that time of year..the end of October means bye Halloween, bye fall, bye pumpkin spice…and HELLO CHRISTMAS COOKIES, SNOWMEN, ELVES AND HOT CHOCOLATE.

But with that said, I thought I'd wave one last goodbye to our lovely pumpkin spice season (this is not at all because I had an extra can of pumpkin puree I needed to use up..) So without further ado, here is our last official pumpkin recipe of the 2018 year. I hope you enjoy! 

Serves: 6  (*just double the recipe for a regular dozen batch!)


  • 3/4 cup+ 2 tbsp(100g) almond flour
  • 2 tbsp(14g) coconut flour
  • 1 tsp cinnamon
  • 1/8th tsp nutmeg
  • 1/8th tsp ginger
  • 1/16 tsp allspice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 tsp xanthan gum (optional, helps with texture)
  • 1/4 cup coconut oil
  • 2-3 tbsp Truvia (or another 5 tbsp of a sweetener that measures like sugar)
  • 3 tbsp splenda (or another sweetener that measures like sugar)
  • 1/4 tsp blackstrap molasses (optional, adds a brown sugar flavour)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup(125g) canned pumpkin puree
  • 3 tbsp(45g) stevia-sweetened chocolate chips (optional)

Cinnamon Sugar Topping:

  • 2-3 tbsp truvia (or another sweetener)
  • 1 teaspoon cinnamon
  • 2 tbsp unsalted butter-melted

–>Combine Truvia and cinnamon together, set aside & melt the butter once you are ready to top the muffins


  1. Pre-heat oven to 350*F.
  2. Combine all dry ingredients in a bowl.
  3. Add your coconut oil, egg, pumpkin, molasses and vanilla. Mix until well combined.
  4. Fold in your chocolate-chips and using a muffin scooper, scoop batter evenly into 6 lined AND greased muffin tins. (I line the tray and then spray the liners themselves)
  5. Bake for 25-35min (check for doneness with a toothpick). These are very moist muffins so if you need to bake them a bit longer that's okay! I baked mine for about 30mins and turned down the oven to 325*F for the last 10min. They turned out great and were even better the next day!
  6. Cool for 10-20 minutes on a wire rack before brushing the tops with the melted butter and sprinkling with the cinnamon-“sugar” mixture.
  7. Enjoy!

I stored mine in the fridge and actually preferred them cold! You can also freeze them for a quick snack in the future.

Nutrition: 232cals | 21.5g of fat | 2g of (NET) carbs|5g of protein |5.6g fibre


3 thoughts on “Keto Pumpkin Chocolate-Chip Muffins

  1. I do not use Splenda or Truvia and prefer Lakanto, Swerve or Allulose. Why are both Splenda and Truvia used? Can I substitute an amount of the total of Spenda and Truvia for just one of the others?

  2. If I wanted to use Lakanto granulated sugar, would that be 8 tablespoons total? The instructions are a bit confusing! Thank you!

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