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Does it feel like fall yet where you live? Admittedly, around here it doesn’t. It’s still warm and beautiful, but I know that the cool, crisp air is just around the corner. So, despite the fact that we haven’t even gone apple picking yet, I already have my eye on everything pumpkin. Low carb pumpkin recipes are one of the best things about fall! Especially healthy pumpkin muffins.
Even though it’s still 80 degrees outside, knowing that it’s September has me in fall baking mode already. Which means I’m ready for my first low carb pumpkin recipe of the year! And, I already knew a couple months ago that it would be keto low carb pumpkin muffins.
My favorites from the last couple years were pumpkin pie cupcakes and sugar-free pumpkin bread. This year, I was determined to perfect healthy pumpkin muffins. I tried individual low carb flours separately, but the winner was pumpkin muffins with coconut flour and almond flour combined.
Despite being deliciously soft and moist, these healthy pumpkin muffins are actually pretty light, with only 151 calories each. Not bad for a muffin! Even if you’re not counting (I’m not), it’s nice to have lighter options among all the heavy fall desserts.
Making the low carb pumpkin muffins with coconut flour and almond flour helps create the best texture, better than one or the other alone. The coconut flour also helps keep them lighter. Low carb coconut flour recipes tend to be less heavy than almond flour ones. And, it cuts down on the cost a bit, since coconut flour is cheaper than almond flour.
These healthy pumpkin muffins have a lot going for them in the nutrition department, too. They are packed with protein, healthy fats, fiber, and vitamin A. They are also low carb, keto, gluten-free, sugar-free, and they even happen to be paleo.
I wasn’t really planning to make paleo pumpkin muffins, but was pleased that they turned out that way. For the paleo version, feel free to swap in another sweetener if you prefer not to use erythritol. (Have you seen my sweetener conversion chart? That will help.)
I originally tested this healthy pumpkin muffins recipe with golden flax seed meal instead of the almond flour. The amount is the same, so you can use either one (combined with the coconut flour). The golden flax seed meal is a great option if you are nut-free due to allergies, or need to send these muffins to a nut-free school with your kid. You could also use regular flax seed meal. The golden kind has a milder flavor and tastes better, though.
Despite this advantage, I opted to use almond flour as the “main” version of the recipe. The reason is that the pumpkin muffins with coconut flour and almond flour keep longer, compared to making them with coconut flour and golden flax seed meal. The flax ones get just a little grainy in texture over time, so I prefer the almond flour version when possible.
If your version of healthy pumpkin muffins needs to be vegan, that’s not really my thing so I highly recommend Vegan Pumpkin Muffins from Texanerin. She has a gluten-free variation, and you can swap the sugars with sugar-free sweeteners if you’d like.
Whichever way you make them, both versions are the most delicious when they are fresh, within a day or two of baking. You can even increase the butter to 1/2 cup if you want them extra moist. If you’ll be keeping them for longer, just reheat them a bit before eating, for the best texture.
You’re going to want one of these with your steaming cup of coffee to warm up on those crisp fall mornings coming up. Mmm.
Healthy Pumpkin Muffins Recipe with Coconut Flour & Almond Flour:
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Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!