Keto Pumpkin White Chocolate Chip Muffins are low carb pumpkin spice muffins with yummy sugar-free white chocolate chips that caramelize as they bake.
These delicious Fall pumpkin muffins rise beautifully and are less dense than most low-carb muffins.
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White chocolate and pumpkin together in these muffins is a fantastic flavor combination that cannot be denied.
White chocolate and pumpkin together in these muffins is a fantastic flavor combination that cannot be denied.
You can also make these muffins paleo-friendly by using coconut sugar instead of the low carb sweetener and using a paleo-friendly brand of chocolate chips.
I used canned pumpkin puree so these lovely muffins can be baked year-round and you need not wait for pumpkin season to enjoy these.
What are the health benefits of pumpkin, and why is pumpkin considered a low carb dieter’s best friend?
- Pumpkin can help manage blood sugar levels.
- Pumpkin is fiber-rich and can promote satiety which helps you feel fuller longer, and also eat less.
- Pumpkin promotes healthy digestion and regularity in bowel movements.
- Pumpkin boosts the immune system.
- Pumpkin has also been known to contain anti-aging.
Common Questions About the Keto Pumpkin White Chocolate Chip Muffins Recipe-
No, you should not use pumpkin pie mix in the recipe in place of canned pumpkin because the pumpkin pie mix contains a lot of added sugar. Try to make sugar that your canned pumpkin only contains pumpkin in the ingredients. This way the recipe stays low in carb and low in sugars.
Yes, you most certainly can replace the sugar-free white chocolate chips with sugar-free dark chocolate chips.
The muffins can be stored in a sealed container at room temperature for 2 days, or for up to 1 week in the fridge.
You can freeze the muffins in a sealed airtight container or freezer bag and thaw to defrost the day before on the countertop.
Yes, If you would like to make your own sugar-free white chocolate chips then you can try this recipe.
Printable Recipe Card Below
Keto Pumpkin White Chocolate Chip Muffins
Ingredients
- 1 ½ cup Blanched Almond Flour
- ⅓ cup Coconut Flour
- ⅔ cup Low Carb Erythritol Blend Sweetener or sweetener of choice
- 1 tablespoon Baking Powder
- 1 tablespoon Pumpkin Pie Spice
- ¼ teaspoon Sea Salt
- 4 Large Eggs room temperature
- ⅔ cup Canned Pumpkin Puree unsweetened (not pumpkin pie mix)
- ½ cup melted Butter or coconut oil
- 1 teaspoon Vanilla Extract
- ½ cup Sugar-Free White Chocolate Chips divided in half (can also use sugar-free dark chocolate chips)
Instructions
- Preheat the oven to 350℉ (177℃) and line 12 muffin cup in a muffin pan with baking cups or grease the muffin pan thoroughly.
- In a large bowl, combine the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Stir until clump-free. Set aside.
- In a separate large mixing bowl, combine the eggs, pumpkin puree, melted butter or oil, and vanilla extract. Mix until smooth.
- Add wet to dry mixture and stir until smooth.
- Add half (¼ cup) of the white chocolate chips to the batter and fold in.
- Spoon the batter evenly into the muffin cups to fill the cups to almost the very top of the cups. Use your fingers or the back of a spoon to smooth and pack the batter in the cups.
- Gently press the remaining white chocolate chips into the tops of the muffin batter but don’t press deeply into the muffin batter.
- Bake for 22 to 26 minutes or until an inserted toothpick comes out clean and the muffins are lightly golden around the edges. Remove from oven, cool, and serve.
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Notes
- Store the muffins in a sealed container at room temperature for 2 days or for 1 week in the fridge.
- Freeze in a sealed airtight container and thaw the day before on the countertop
Donny
Wow, white chocolate is such a great idea to add to pumpkin muffins. Definitely have to try these!
Megan Stevens
Love these! Two of my favorite muffin ingredients together, so much fun this time of year. Thank you!
ChihYu
I love a good muffin - these are so delicious! Moist and full of pumpkin! The white chocolate chips are such a treat!
Kelly
So moist and delicious! The white chocolate goes so well with the pumpkin and spices!
Kortney
The texture of these muffins look great! So nice and fluffy.
Jean Choi
Those white chocolate chips with every bite are just the best! Such a yummy recipe.