Keto Pumpkin Pecan Muffins

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Holly Richardson
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adapted from Keto4carboholics

Whole30, paleo & keto-approved, gluten-free, dairy-free


  • ½ cup organic pumpkin puree
  • 4 large eggs (room temperature)
  • 2 tsp vanilla
  • 3 cups almond flour
  • ¾ cup swerve brown sugar
  • 2 tsp baking powder
  • ¾ tsp cinnamon
  • ¼ tsp salt
  • ½ cup chopped pecans


  • Preheat oven 325F and line muffin tin with liners
  • Combine pumpkin, eggs and vanilla in large bowl and mix well
  • Add almond flour, sweetener, baking powder, cinnamon & salt. Mix again until smooth. If your batter overly thick, add 2-3 tsp of water to thin it out. 
  • Divide the mixture among prepared muffin cups. 
  • Top with a handful of pecans and cinnamon
  • Bake for 30-35 min or until golden brown. 
  • Remove and let cool completely

Pro Tips:

  • Make sure eggs are room temp! 
  • For optimal enjoyment add grass-fed butter to the middle and eat warm! 
  • Also experimented with 2 cups almond + ¼ cup coconut (and no change of eggs) and they turned out great, less dense.
  • Top w/cinnamon, pecans and/or pumpkin seeds for extra crunch! 

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