Easy Pumpkin Chocolate Chip Muffins


The search for delectable recipes that satisfy cravings while aligning with healthy lifestyle choices has intensified more than ever. Credit goes to the popularity of healthy lifestyle choices, such as devoting to a ketogenic diet, a share embodiment of healthy living.  

And in the quest for wholesome dishes, one recipe stands out—the Keto Pumpkin Chocolate Chip Muffin recipe. While the regular recipe has ingredients that could wreak havoc on our blood sugar levels, the ketogenic provides a carb-free solution without compromising taste. Almond flour replaces whole wheat flour resulting in a low-carb alternative packed with essential nutrients. Pumpkin puree also takes the stage, lending natural sweetness, moisture, and the texture these pumpkin chocolate chip muffins are renowned for. Topping it off is a unique selection of ingredients, such as Swerve confectioners sugar substitute and pumpkin pie spice, allowing you to relish natural sweetness without the usual guilt-inducing sugars.

Let’s delve into the pumpkin chocolate chip muffin recipe without further ado and unlock the door to a delightful, guilt-free world of indulgence!

0.0(not rated)

30 minutes

8 servings


2 cups of almond flour
2 teaspoons of baking powder/baking soda
1/3 cup of pumpkin puree
1/2 cup of Swerve Confectioners sugar substitute
1 teaspoon of vanilla extract
1/3 cup of Lily's baking mini chocolate chips
1/3 cup of almond milk
3 large eggs
1 teaspoon of Pumpkin pie spice


Gather Key Ingredients.
The exact measurement for each of the ingredients is listed above. However it is a good idea to have things prepped and on hand to make baking much easier.
- Almond flour: This gluten-free flour serves as the nutrient-dense base for our pumpkin chocolate chip muffins, providing structure and a subtly nutty flavor. Its low-carb and high-fat content makes it the perfect choice for a keto-friendly recipe.
-Baking powder/baking soda: helps the pumpkin chocolate chip muffins rise to achieve a light and fluffy texture. Keto-friendly brands without added starch or fillers are recommended for this recipe.
-Pumpkin puree: is usually the star ingredient in pumpkin recipes, infusing the pumpkin chocolate chip muffins with a cozy, autumnal flavor. It is also rich in vitamins, minerals, and fiber. Canned pumpkin puree without any added sugars or sweeteners is recommended for this recipe. 
-Swerve Confectioners sugar substitute: This keto-friendly sweetener provides sweetness without the detrimental effects of regular sugar. You can find the Swerve Confectioners Sugar substitute on Amazon.
-Vanilla extract: This ingredient adds a touch of warmth while enhancing the overall flavor profile of the pumpkin chocolate chip muffins. Go for pure vanilla extract without sugars or artificial additives.
-Baking mini chocolate chips: Lily’s has many options for someone looking for sugar-free mini chocolate chips designed for a ketogenic diet. Semi-sweet, white chocolate, and dark chocolate chips are good examples of extra chocolate chips you can use. They're made with stevia and erythritol, providing a chocolatey flavor without the excess carbs.
-Almond milk: provides moisture while keeping things dairy-free and keto-friendly. Unsweetened almond milk without added sugars or carrageenan is recommended for this recipe.
-Eggs: Act as a binding agent in this recipe, contributing to the structure and texture of the pumpkin chocolate chip muffins. They also boost their protein content.
-Pumpkin pie spice: combines spices like cinnamon, nutmeg, ginger, and cloves that infuse a quintessential autumn flavor into pumpkin chocolate chip muffins and other pumpkin recipes. Honey, vanilla, and sugar are also added sparingly for sweetness. You can purchase a pre-made pumpkin pie spice blend or create your own.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line 8 sections of a muffin tin with muffin liners while the oven preheats. Lining the muffin guarantees easy removal. 
Add in the dry ingredients. 
Combine the gluten-free flour, baking soda/baking powder, Swerve Confectioners sugar substitute and pumpkin pie spice in a large or medium bowl.
Add in the wet ingredients
Add in the almond milk, vanilla extract, eggs and pumpkin puree into the same bowl. Stir and mix the ingredients thoroughly until you achieve a smooth batter. The goal is to ensure that there are no lumps.
Add chocolate chips. 
Gently fold in Lily's baking extra chocolate chips, distributing them evenly throughout the batter. These semi-sweet chocolate chips add a delightful burst of sugar-free chocolate to your pumpkin chocolate chip muffins.
Fill the muffin liners.
Take the prepared muffin liners in the muffin tin. Fill each cup with batter nearly to the top. Remember to distribute the batter evenly for consistent baking.
Bake to perfection.
Place the muffin tin in the oven and bake for approximately 20 minutes or until the pumpkin chocolate chip muffins are cooked to perfection. A toothpick inserted at the center can check for doneness. It is ready if it comes out clean without crumbs or batter. Keep an eye out during the last few minutes to prevent overbaking.



When baking ketogenic pumpkin chocolate chip muffins, you will need the tools and utensils. 

  • Muffin tin: You will need a standard-sized muffin tin with eight sections for the muffin cups. It should be clean and properly greased. Alternatively, you can line it with cupcake liners like in our recipe.
  • Cupcake liners: Prevent the pumpkin chocolate chip muffins from sticking to the tin. Go for baking suitable ones that fit inside your muffin tin.
  • Large bowl: Choose a medium-sized or large bowl that can accommodate the flour, pumpkin pie spice, and other ingredients. It should accommodate the batter and also leave enough space for easy mixing.
  • Whisk or spatula: These are needed for mixing the ingredients until smooth. Even better if you can find an electric mixer as it incorporates the dry and wet ingredients faster and more efficiently.
  • Measuring cups and spoons: Fail to measure anything accurately, and the baking won’t succeed. When measuring the pumpkin pie spice, almond flour, spices, and extracts, pay special attention.
  • Cookie or ice cream scoop: You can use this to ensure evenly sized pumpkin chocolate chip muffins and minimal spillage. 
  • Oven mitts: Oven mitts or heat-resistant gloves should be used to handle the hot muffin tin. 
  • Cooling rack: A cooling rack is optional but highly recommended. Transfer your pumpkin chocolate chip muffins to the cooling rack after baking to allow air circulation. That ensures they cool properly by preventing condensation.
  • Serving plate: After cooling, you can transfer your pumpkin chocolate chip muffins to a serving plate. Presentation is optional but adds a nice touch when serving guests or enjoying yourself.


This section covers tips and insights to consider when preparing keto pumpkin chocolate chip muffins. 

  • Assemble and prepare the ingredients in advance: Ensure you have all the ingredients within reach before mixing the batter. Store the pumpkin pie spice, baking soda, and all the other ingredients separately. The preparation process will be smoother and more efficient this way. 
  • Room temperature ingredients: The eggs, pumpkin puree, and almond milk should be at room temperature for well-incorporated batter. That means taking them out of the refrigerator ahead of time.
  • Bake on the center rack: Baking on the center rack of your oven ensures even baking.
  • Allow enough cooling time: Transfer the pumpkin muffins to a cooling rack and cool completely before removing them from the liners. That prevents them from breaking or sticking to the liners.


Follow the tips below to keep your pumpkin muffins fresh. 

  • Room temperature storage: Consume your flavorful muffins within 2-3 days. Please place them in an airtight container or sealable bag to protect them from drying out or absorbing unwanted odors.
  • Refrigeration: A refrigerator extends the shelf life of your muffins for up to a week. Before refrigeration, place them inside an airtight container or sealable bag to maintain freshness and prevent moisture loss.
  • Freezer storage: Wrap each muffin individually or place each inside a freezer-safe bag. Transfer them to an airtight container or freezer bag after that to prevent freezer burn and maintain the texture and flavor of the pumpkin pie spice and other flavorful ingredients. The pumpkin chocolate chip muffins can be frozen for up to 3 months when stored properly.
  • Thawing and reheating: Thaw your frozen pumpkin chocolate chip muffin in the refrigerator overnight. You can also use a microwave to warm it briefly on low heat. Wrap the pumpkin chocolate chip muffin in a damp paper towel to restore its softness and warmth when doing the latter is recommended. 
  • Airtight containers: Airtight containers or sealable bags are recommended for all storage methods to prevent air and moisture from interfering with the texture and taste of the pumpkin chocolate chip muffins.
  • Avoid direct sunlight: Store the pumpkin chocolate chip muffins in a cool, dry place away from direct sunlight, as it can cause mold growth or spoilage because of the heat and moisture buildup.

Serving Suggestions

There are various delightful options to consider when serving chocolate chip muffins. Let’s look at each below.

  • Enjoy as a standalone treat: Keto Pumpkin Chocolate Chip Muffins are fantastic on their own, either as a delightful work or school snack or breakfast option.
  • As a warm beverage accompaniment: Pair your chocolate chip muffins with a cup of freshly brewed keto-friendly coffee, herbal tea, or sugar-free hot cocoa.
  • Add a dollop of whipped cream: You can top your chocolate chip muffins with homemade keto-friendly cream. It adds a hint of sweetness and more contrast to the flavors.
  • Serve with keto-friendly ice cream: You can transform the pumpkin muffins into an absolutely delicious dessert by pairing them with a scoop of keto-friendly ice cream. Experiment with flavors like vanilla, cinnamon, or salted caramel.
  • Customize with toppings: Sprinkle cinnamon or pumpkin spice on top. Alternatively, you can garnish with crushed nuts like pecans or walnuts.
  • Portion size and plating: The size of the servings will depend on personal preferences and dietary needs. One muffin makes a satisfying serving for most people.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

While almond flour provides pumpkin muffins’ desired texture and flavor, you can experiment with coconut flour. Coconut flour absorbs more liquid, meaning you may need to adjust the quantity or add portions of the wet ingredients.

Can I substitute the Swerve Confectioners sugar substitute with another keto-friendly sweetener? 

Yes, you can use other keto-friendly sweeteners. Remember to adjust the amount accordingly, as different sweeteners may vary in potency.

Can I use regular dark or white chocolate chips instead of sugar-free ones? 

Regular chocolate chips or milk chocolate chips are higher in sugar and not keto-friendly. They are, therefore, not recommended for pumpkin muffins. You can always make semi-sweet chocolate chips using unsweetened baking chocolate and a keto-friendly sweetener. Experiment with both white and dark chocolate chips.

How do I store the pumpkin muffins for freshness? 

Store the pumpkin muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for longer-term storage (up to three months), wrapped and placed in an airtight container individually.

Can I add nuts or other mix-ins to the pumpkin muffins’ batter?

Absolutely! Chopped nuts like pecans or walnuts add texture and flavor to the pumpkin muffins.

Can I use pumpkin pie filling instead of puree?

Pure pumpkin puree is recommended for pumpkin muffins, as pumpkin pie filling contains added sugars and other ingredients unsuitable for a keto diet. Don’t forget about the pumpkin pie spice.

Can I make mini muffins instead of standard-sized ones?

Yes, but remember to adjust the baking time accordingly, as mini muffins may require less time in the oven. You might also want to adjust the amount of baking soda used. Remember, a toothpick inserted at the center can check for the correct doneness.


As expected, our recipe replaces high-carb ingredients with healthier alternatives while maintaining the sweetness and texture pumpkin muffins are beloved for.  For starters, we turn to almond flour instead of whole wheat flour for less sugar and a more appealing nutty flavor. We then incorporate pumpkin puree into the batter for perfectly moist muffins and essential nutrients. After that, Swerve Confectioners sugar substitute, vanilla extract, Lily’s baking chips, Almond milk, and pumpkin pie spice come into the picture, completing the flavor profile. All that without the usual guilt-inducing sugars, as with other muffin recipes!