Easy Keto Pumpkin Spice Flourless Muffin Minis Recipe

I spent more time naming these than making them, so I settled on Keto Pumpkin Spice Muffins because my almond flour mini muffins look like donut holes yet work as an easy low carb breakfast or a sugar-free dessert.

I have a confession: it took me longer to name these than to bake them. I call them Easy Keto Pumpkin Spice Flourless Muffin Minis because they hit that sweet spot between donut holes and mini muffins, and honestly it took less time to actually make them than to name them.

Made with blanched almond flour and canned pumpkin puree they come together fast and feel almost like a sugar-free treat you can eat for breakfast or dessert. If you dig Keto Pumpkin Spice Muffins or have tried Low Carb Pumpkin Donuts Baked these will surprise you.

Trust me, you won’t expect how easy they are.

Ingredients

• Almond flour, high in healthy fats and protein, adds density and moisture.
• Pumpkin puree low calorie, fiber rich, gives pumpkin flavor and natural moisture.
• Eggs bind ingredients, add protein and structure, make the muffins fluffy.
• Powdered erythritol or monk fruit, sweet but low carb, sometimes leaves cooling aftertaste.
• Melted butter or coconut oil adds richness and helps browning, swap if vegan.
• Cream cheese optional, makes batter silkier and richer, boosts fat and taste.
• Pumpkin pie spice warms flavor, cinnamon, nutmeg, clove mix, small amount goes far.
• Heavy cream or unsweetened almond milk adjusts texture; cream richer, almond milk lighter.

Ingredient Quantities

• 2 cups blanched almond flour (about 200 g)
• 1 cup canned pumpkin puree (not pie filling, dont use that)
• 3 large eggs
• 1/2 cup powdered erythritol or powdered monk fruit sweetener
• 1/4 cup melted butter or coconut oil
• 4 oz cream cheese, softened (optional)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp fine sea salt
• 1/4 cup heavy cream or unsweetened almond milk (optional)
• Cooking spray or extra butter (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin with cooking spray or a little extra butter, or use silicone liners so they pop right out.

2. In a large bowl whisk together 2 cups blanched almond flour, 1/2 cup powdered erythritol or powdered monk fruit, 1 tsp baking powder, 2 tsp pumpkin pie spice and 1/4 tsp fine sea salt; spoon-and-level the almond flour so you don’t end up dense.

3. In a separate bowl beat 1 cup canned pumpkin puree, 3 large eggs, 1/4 cup melted butter or coconut oil, and 1 tsp vanilla until smooth; if you’re using the optional 4 oz softened cream cheese, beat it with the wet ingredients first so no lumps remain.

4. If the batter looks thick, stir in up to 1/4 cup heavy cream or unsweetened almond milk a little at a time until the batter is scoopable but not runny; you want a thick muffin-batter consistency for mini tins.

5. Fold the dry mix into the wet mix gently, scraping the bowl so everything gets combined; dont overmix or they can get gummy from the almond flour.

6. Use a small cookie scoop or two teaspoons to fill each mini cup about 3/4 full, tapping the pan on the counter once to remove air bubbles and level the tops.

7. Bake at 350°F for 12 to 15 minutes, or until tops are set and a toothpick comes out with a few moist crumbs; minis will brown slightly on top.

8. Let the muffins cool in the tin for 5 to 8 minutes then transfer to a wire rack to cool completely so they firm up — if you want that donut hole texture chill them in the fridge for 30 minutes.

9. Store cooled muffin minis in an airtight container in the fridge for up to 5 days or freeze flat in a zip bag for up to 3 months; reheat briefly in the oven or microwave before serving.

10. Quick hacks: if your powdered sweetener is grainy, blitz it in a blender first; room temp eggs and softened cream cheese help everything emulsify better; and dont overfill the cups or they’ll stick and spill.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 12-cup mini muffin tin (or silicone mini mold)
3. Silicone liners or cooking spray / extra butter for greasing
4. Large mixing bowl
5. Medium mixing bowl or another large bowl for wet ingredients
6. Whisk or electric hand mixer (whisk for dry, mixer for cream cheese option)
7. Rubber spatula for folding and scraping the bowl
8. Small cookie scoop or two teaspoons to portion batter
9. Measuring cups, measuring spoons and a kitchen scale for accuracy
10. Wire cooling rack and a toothpick for doneness checks

FAQ

Easy Keto Pumpkin Spice Flourless Muffin Minis Recipe Substitutions and Variations

• Almond flour: swap with hazelnut flour or sunflower seed flour 1:1. Heads up, sunflower flour can sometimes turn a greenish color when mixed with pumpkin and baking powder, it still tastes fine though.
• Eggs: use flax eggs or chia eggs (1 tbsp ground flax or chia + 3 tbsp water per egg). For 3 eggs mix 3 tbsp flax + 9 tbsp water, let sit 5 min till gelled.
• Powdered erythritol or monk fruit: powdered allulose works 1:1 and gives better browning. If you only have granulated erythritol just pulse in a spice grinder to powder it. Dont use xylitol if you have dogs around.
• Butter or coconut oil: swap with ghee or avocado oil 1:1. If you replace a solid fat with a liquid oil the batter may be a bit looser so chill it 10 minutes before baking.

Pro Tips

1. Weigh the almond flour if you can, dont pack it in the cup or the muffins get dense and heavy, spoon it into the measuring cup instead and level it off.

2. If your sweetener feels gritty, toss it in a blender or food processor for a few seconds so it powders up, otherwise youll get little crunchy bits in the minis.

3. Make sure cream cheese and eggs are really at room temp before mixing, beat the cream cheese into the wet stuff first so no lumps show up, it helps everything mix smooth.

4. Dont overmix once the dry goes in, fold just enough to combine, and if the batter seems too stiff add a tablespoon of cream or almond milk at a time till its scoopable; also let the baked minis cool a bit then chill for firmer texture.