Low-carb Pumpkin Chocolate Chip Muffins


It’s that time of year! Pumpkin spice is everywhere.

I happen to love pumpkin in baked goods. And for those who live life paleo, low-carb, keto, or simply sugar-free, this muffin recipe is a delicious and healthy seasonal treat.

They are a hit at any weekend brunch or afternoon tea with friends!


1 cup canned pumpkin puree (NOT pumpkin pie filling)

2 eggs

1 T. brandy

3 T. oil (macadamia nut or algal oil, or any unflavored oil)

¾ c. Lakanto gold (brown sugar substitute)

¼ c powdered Lakanto (erythritol + monkfruit blend)

2 c almond flour

1 ½ t baking soda

½ t salt

2 t cinnamon

1 ½ t ground ginger

¼ t nutmeg

¼ t clove

½ c sugar free chocolate chips (optional)

¼ c chopped walnuts or pecans


  1. Prepare a muffin pan with paper liners. Place a rack in the middle of the oven and preheat to 350 degrees.
  1. Beat the eggs and add the sweeteners, mixing very well. Add the brandy, oil, and pumpkin, combining completely. Set aside these wet ingredients.
  1. Whisk the almond flour to eliminate clumps and make sure it’s not too densely packed. Spoon into a measuring cup and level the top, putting 2 cups into a large mixing bowl.
  1. Add the baking soda, salt, and spices to the flour, stirring or whisking to incorporate evenly throughout. Make an empty space in the center of the bowl.
  1. Pour half the pumpkin mixture into the center and fold into the dry ingredients, following with the rest of the pumpkin, gently combining. Add the chocolate chips if you like (I used Lily’s sugar free dark chocolate baking chips).
  1. Spoon into the muffin pan; I get about 10 full cups using this recipe. Add nuts on top for extra crunch if desired.
  1. Bake for 30-32 minutes at 350 degrees. Because ovens vary, check them at about 30 minutes. They’ll be soft and fragile right out of the oven, but I usually carefully remove them to cool on a rack once they can be handled. 

The muffins will firm up once cool but remain very moist and tender. I store at room temperature for a day or two and then in the refrigerator.

These low-carb pumpkin muffins also freeze very well for a month or so; just wrap in parchment or plastic wrap and foil, then place in a freezer bag.  Enjoy!








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