Do keto muffins need to be refrigerated?

Not always. They’re fine at room temperature for a couple of days, but refrigerating extends their shelf life and keeps them moist.

Are pumpkins keto diet friendly?

Yes. In moderation, pumpkin is low in net carbs and high in fiber, making it a great seasonal choice.

Do pumpkin muffins need to be refrigerated?

If they contain dairy (like cream cheese), refrigeration is best for freshness and food safety.

What makes a baked good keto?

A keto baked good uses low-carb flours (like almond flour) and sugar alternatives instead of traditional wheat flour and sugar.

How long are muffins good for?

At room temperature, 2–3 days; refrigerated, about a week; frozen, up to two months.

Keto Pumpkin Muffins – Moist, Fluffy & Perfect for Fall

Description

Moist, fluffy, and perfectly spiced keto pumpkin muffins made with almond flour and pumpkin puree. Low-carb, sugar-free, and ideal for cozy autumn mornings.

Ingredients

Scale

1/2 cup pumpkin puree (unsweetened)

4 oz cream cheese, softened

4 tbsp butter, softened

1 tsp vanilla extract

2 tsp pumpkin pie spice

1 cup keto-friendly sweetener (erythritol–monk fruit blend recommended)

5 large eggs

2 1/2 cups almond flour

2 tsp baking powder

1 tsp salt

Topping: 1 egg white, 1/4 cup chopped pecans, 1/4 cup allulose, 2 tbsp pepita seeds, 1/2 tsp pumpkin pie spice

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Instructions

1. Preheat oven to 350°F and line a muffin tin with paper liners.

2. In a stand mixer, cream together softened butter, cream cheese, sweetener, and pumpkin puree until smooth.

3. Add vanilla and pumpkin pie spice, then beat in eggs one at a time.

4. Fold in almond flour, baking powder, and salt until just combined.

5. In a small bowl, combine egg white, pecans, pepitas, allulose, and pumpkin pie spice for topping.

6. Fill muffin cups 3/4 full, sprinkle topping, and bake for 25–30 minutes (15–20 for smaller muffins) until a toothpick comes out clean.

7. Cool slightly before serving. Store in an airtight container or freeze individually.

Notes

For dairy-free, replace cream cheese with coconut yogurt and butter with coconut oil. Use allulose for topping to achieve a crisp caramelized texture without recrystallization.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 126
Sodium: 161
Fat: 11
Saturated Fat: 3
Carbohydrates: 4
Fiber: 2
Protein: 4
Cholesterol: 44