Keto Pumpkin Chocolate Chip Muffins (Almond Flour Only)

Pumpkin chocolate chip muffins topped with sugar-free chocolate chips
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Introduction

Pumpkin, warm spice, and chocolate are a hard combination to resist. The crumb stays moist on pumpkin puree and a third of a cup of unsweetened almond milk — there is no butter and no oil anywhere in the list.

Almond flour is the only flour here. Coconut flour soaks up far more liquid, so it is not a swap you can make partway through; this batter was written for almond flour and the wet ingredients are measured against it.

It is a one-bowl batter. Whisk the dry ingredients together, then add the wet ones straight in on top of them. Eight standard muffins, about thirty minutes start to finish, which is small enough to make on a weekday and not have muffins sitting around all week.

One thing to get right before you start: use pure pumpkin puree, not pumpkin pie filling, and measure the almond flour carefully.

Pumpkin Chocolate Chip Muffins

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
8 muffins
Course
Breakfast
Cuisine
American

Ingredients

All Ingredients

Nutrition Facts

8 servings per recipe
Trans Fat 0g 0% 0g 0%
Total Sugars — —
Allulose 0g 0% 0g 0%

Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Measure the ingredients and prepare the pan.

    Measure everything before you begin so the batter comes together quickly.

    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line eight cups of a standard muffin tin with paper liners.

  2. Combine the dry ingredients.

    Whisk the almond flour, baking powder, Swerve, and pumpkin pie spice in a large bowl until evenly combined.

  3. Add the wet ingredients.

    Add the almond milk, vanilla extract, eggs, and pumpkin puree. Stir until the batter is smooth and no dry pockets remain.

  5. Fold in the chocolate chips.

    Fold in the sugar-free chocolate chips until they are evenly distributed throughout the batter.

  6. Fill the muffin cups.

    Divide the batter evenly among the eight lined muffin cups, filling each nearly to the top.

  7. Bake and cool the muffins.

    Bake for about 20 minutes. Begin checking near the end; a toothpick inserted in the center should come out clean or with a few moist crumbs, but no wet batter. Let the muffins cool briefly in the pan before moving them to a cooling rack.

Notes

Ingredient Notes

The ingredient list above gives the exact quantities. These details explain what each ingredient contributes and what to look for when shopping.

  • Almond flour: Forms the base of the batter and gives the muffins a mild, nutty flavor. This recipe was written for almond flour, not coconut flour.
  • Baking powder: Helps the muffins rise. Do not replace it one-for-one with baking soda.
  • Pumpkin puree: Adds moisture and pumpkin flavor. Choose 100% pure pumpkin puree rather than sweetened pumpkin pie filling.
  • Swerve Confectioners: Sweetens the batter without conventional powdered sugar. If you use another brand, check its conversion guidance.
  • Vanilla extract: Rounds out the pumpkin, spice, and chocolate flavors.
  • Sugar-free chocolate chips: Add pockets of chocolate while keeping the recipe lower in sugar than it would be with conventional chips.
  • Unsweetened almond milk: Loosens the batter without adding much sweetness.
  • Eggs: Bind the batter and help give the muffins structure.
  • Pumpkin pie spice: Brings the familiar cinnamon, ginger, nutmeg, and clove notes associated with fall baking.

Tools

  • A standard muffin tin. This recipe makes eight, so line or grease eight cups.

Preparation

A little preparation makes the batter easier to mix and helps the muffins bake evenly.

  • Measure first: Have every ingredient measured and ready before you start mixing.
  • Use room-temperature ingredients: Let the eggs, pumpkin puree, and almond milk lose their refrigerator chill so they combine more easily.
  • Bake on the center rack: The center of the oven generally provides the most even heat.
  • Let the muffins cool: Give them a few minutes in the pan, then move them to a rack. Cooling helps the crumb set and makes the liners easier to remove.

Storage

Let the muffins cool completely before storing them so trapped steam does not make them soggy.

  • At room temperature: Keep the muffins in an airtight container.
  • In the refrigerator: Store them in an airtight container. Worth doing if your kitchen is warm.
  • In the freezer: Wrap the muffins individually, then place them in a freezer-safe bag or container.
  • How long: we have not tested the keeping time in any of these, so no day count is given here.
  • To thaw and reheat: Thaw a frozen muffin in the refrigerator overnight or at room temperature. Warm it briefly in the microwave if you prefer it soft and warm.

Serving Suggestions

These muffins work as a quick breakfast, an afternoon snack, or a simple dessert.

  • Enjoy a muffin on its own or pair it with coffee, tea, or sugar-free hot cocoa.
  • Add a spoonful of lightly sweetened whipped cream for dessert.
  • Serve with keto-friendly vanilla, cinnamon, or salted-caramel ice cream.
  • Finish with a dusting of cinnamon or chopped pecans or walnuts for extra texture.
  • One muffin is the recipe’s listed serving.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

Not as a one-to-one swap. Coconut flour absorbs much more liquid than almond flour, so replacing it would require changes to both the flour and the wet ingredients. Use almond flour for this recipe as written; if you need coconut flour, choose a muffin recipe developed for it.

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

Yes. Choose a confectioners-style replacement and follow the manufacturer’s conversion guidance, since sweetness varies by product. A granulated or highly concentrated sweetener may change the muffins’ texture as well as their sweetness.

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

Yes, if keeping the muffins keto or low in sugar is not your goal. Regular chocolate chips add more sugar and carbohydrates. For the keto version, choose sugar-free chips that fit your preferences and dietary needs.

How do I store the pumpkin muffins for freshness?

Let the muffins cool completely, then keep them in an airtight container. They can also go in the refrigerator, or be wrapped individually and frozen.

What we cannot give you is how long they keep in any of those three. There is no validated day count for this recipe, so there is no number here.

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

The batter is written with the chocolate chips and nothing else, so treat nuts as your own variation. If you want to try chopped pecans or walnuts, fold them in with the chips and use the chips as your scale: a third of a cup across eight muffins is what the batter was built around, and much more than that total weighs it down. Whatever you add changes the per-muffin carb count in the panel too.

Can I use pumpkin pie filling instead of puree?

No. Use 100% pure pumpkin puree for this recipe. Pumpkin pie filling contains added sweeteners and spices that would change the muffins’ sweetness and moisture. Add the pumpkin pie spice separately as listed in the recipe.

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

The bake time and yield on the card are written for standard muffin wells, so there is no mini-muffin time or yield we can give you — how many you get depends on how full you fill them. If you try it, divide the batter among lined mini-muffin cups, leave the baking powder as written, and start checking well before the standard bake time, since smaller muffins bake faster. The endpoint is the same: a toothpick in the center comes out clean or with a few moist crumbs, but no wet batter.

Wrap-Up

Let them cool before you pull the liners off. It is the easiest step to skip, and a warm almond-flour muffin doesn’t come away from the paper cleanly.

The batter only uses a third of a cup of pumpkin, so there will be some left in the can. Our keto pumpkin bread takes another half cup of it, and the rest of our keto pumpkin recipes are all in one place if you want more ways to use it.

Updated — September 11, 2026: The opening now leads with what is actually different about this batch - almond flour only, no butter or oil, and one bowl - rather than describing it as a simple fall bake.

Correction — August 4, 2026: We corrected inaccurate ingredient amounts and substitution guidance in this recipe.