Last updated on October 28th, 2024

These chai-spiced Keto Pumpkin Muffins are as easy to make as they are to devour. Plus, they’re made with low-carb ingredients, so you can indulge in a guilt-free breakfast or snack.

And let’s not forget about that inexpensive canned pumpkin purée – it’s convenient and a seasonal steal you won’t want to miss out on during the Fall Season.

Keto Pumpkin Muffins: Chai-Spiced & Guilt Free!

These Chai-Spiced Keto Pumpkin Muffins blend the taste of pumpkin with Indian chai (tea) spices, which are pretty much the main flavours stealing the show in our house this Fall.

Pumpkin pie and a cup of chai

I have no doubt that these keto pumpkin muffins, fused with Eastern and Western influences, are ideal low-carb snacks to have around when surrounded by birthday cakes and festival sweets. They combine the taste of pumpkin pie and a cup of chai into muffin form.

That’s why this autumn, I’m gearing up for a jam-packed October. Four friends celebrate their birthdays within a week, and one is hitting the big 5-0. I also need to remember my mom’s and the hubby’s birthdays.

And if that wasn’t enough, Navratri, the Hindu festival of nine nights, and Canadian Thanksgiving coincide more or less in the same week. To top that off, Halloween and Diwali will fall on the same day, yikes!

Finding peace in baking muffins

However, amid the hustle and bustle, I find peace in baking these delightful low-carb pumpkin muffins spiced with Chai flavours like cinnamon, cloves, allspice, ginger, and nutmeg. This is my kind of therapy, with the added bonus of enjoying a muffin or two with cardamom ginger chai or coffee in the morning.

And if you’re a pumpkin and baking enthusiast, you probably already have these spices in your pantry!

What do Chai-Spiced Keto Pumpkin Muffins Taste Like?

Pumpkin flavour

Every time I taste pumpkin purée, I feel nostalgic about the days of baby food taste-testing with my toddlers. The pumpkin-flavoured one was so good that I almost convinced myself to start eating it, too! It’s naturally and mildly sweet, like spaghetti squash flavour mixed with sugar.

Chai-inspired and pumpkin spice

Coincidentally, Indian tea spices like cinnamon, cloves, cardamom, ginger, and nutmeg are basically the life of the pumpkin pie spice party. So, if you’re a fan of chai flavours or anything pumpkin spice-related, these low-carb muffins are about to become your new obsession.

Why You Need to Make These Keto Pumpkin Muffins

• Breakfast treat

Prepare these delicious muffins the day before, and you’ll have a delightful breakfast option ready for the next few days. The muffins are perfect for a steaming cup of aromatic chai, rich coffee, or frothy cappuccino, making for a genuinely satisfying morning treat.

• Fall essence

Bursting with the warm and comforting flavours of chai spices, including cinnamon, cardamom, and ginger, these pumpkin muffins create a delightful experience that captures the essence of autumn. More so, when combined with the rich, velvety texture of pumpkin purée, the popular delicious taste of the season.

• Low carb and keto

These chai-spiced muffins are as easy to make as they are to devour. Plus, they’re made with low-carb ingredients so you can indulge guilt-free. And let’s not forget about that canned pumpkin purée – it’s a seasonal steal you won’t want to miss out on!

• Fluffy and soft

None of the flours dominates the flavour in these muffins. For example, almond flour can sometimes have a distinct taste in low-carb recipes, but in this recipe, it blends well with the coconut flour without overpowering the flavour. The texture of these muffins is similar to glutenous ones in that they have a fluffy, soft texture, even after a few days.

• Customizable

Furthermore, this recipe can be a base for other variations, like lemon poppy seed, cranberry, or blueberry muffins. I plan to try out these variations in the future.

Can I use Fresh Pumpkin?

Of course, you can utilize a fresh pumpkin and then convert it into puree. However, it’s much more convenient when you lack the time to pick up a can of organic pumpkin puree without added sugar. This way, you can have these muffins prepared in a short amount of time.

Do Keto Pumpkin Muffins Rise Like Regular Muffins?

These muffins rise perfectly in the oven because I bake them at a high temperature for 10 minutes to help them rise quickly. After that, I lower the oven heat to 325 and continue baking for 10 to 15 minutes until they are perfectly done. To check if they’re ready, I insert a toothpick in them, and if it comes out clear, I know they’re done.

Nutritional Notes on Carbs and Servings

This recipe makes 10 to 12 muffins, each containing around 6g of carbs, including 2.8g of fibre. If you’re counting net carbs, they are 3.2g each with only 153 calories.

under 5g net carbs per pumpkin muffin

• 6g of carbohydrates
• 2.8g of fibre
• 3.2g of net carbs

Additionally, each muffin provides 5.7g of protein, making it a nutritious and healthy option for breakfast.

Ingredients

Keto Flours

Almond and coconut flour are crucial for balance in these low-carb muffins, and coconut flour helps absorb moisture.

Low Carb Sugar

Monk fruit is my sweetener, but natural low-carb sugar will work well in this recipe. You can also experiment with monk fruit golden, which has a stronger taste.

Raising Agents

The optimal balance of eggs, baking powder, and baking soda is crucial for achieving the perfect rise and a moist, spongy texture in these keto chai spiced pumpkin muffins. It’s important to beat the eggs before incorporating them into the dry ingredients.

Unsalted Butter

Using unsalted butter in this recipe helps control the sodium content, allowing you to adjust the amount of salt added. You can omit the additional salt or use slightly less than a quarter teaspoon of salted butter.

Pumpkin Purée

I opt for organic canned pumpkin purée, which contains no added sugar and is made solely from pureed pumpkin, rather than pumpkin pie filling, which is spiced and often contains refined sugar.

Chai Spices

I prefer using ground spices in my muffin recipe because it saves time. However, if you only have whole spices, you can heat them in a pan to release their aromas, grind them and add them to the recipe. Alternatively, if you have pumpkin pie spice mix, you can add up to 2 teaspoons, depending on your taste preference.

How to Make Chai-Spiced Keto Pumpkin Muffins

Prepare the pumpkin batter

1. Preheat the oven to 425°F and line a 12-muffin pan with baking cups. Grease the bottoms if necessary to keep the muffins in place.

2. Melt the butter and allow it to cool while you combine the rest of the ingredients.

3. In a mixing bowl, blend the almond flour, coconut flour, sweetener, chai spices, baking powder, baking soda and salt.

4. In another bowl, whisk the eggs, then add the cooled melted butter and vanilla extract. Stir to combine thoroughly.

Bake the muffins

5. Pour the egg mixture into the dry ingredients, blend together, then fold in the pumpkin puree to combine without overmixing. Work quickly to prevent the batter from thickening further.

6. Use an ice cream scoop or a 1/4 cup measuring cup to divide the batter evenly among the 12 baking cups.

7. Place the pan on the middle rack in the oven preheated to 425°F for 10 minutes. This initial high temperature will help the muffins rise properly. After 10 minutes, reduce the oven temperature to 325°F and continue baking for 8-10 minutes without opening the oven door. This will ensure that the muffins bake evenly and rise to perfection.

8. Insert a toothpick in the middle of one of the muffins to check for doneness. If it is still soft in the middle, bake for another five minutes.

9. After the muffins are baked, allow them to cool in the muffin pan for 10 minutes. This will help them set and firm up before you transfer them to a wire rack to cool completely.

Tips for the Best Chai-Spiced Keto Pumpkin Muffins

Keto Pumpkin Batter tips:

• Powdered cloves can strongly impact the flavour of these muffins, particularly if you’re not fond of cloves. Consider reducing or omitting the amount of cloves used to adjust the flavour to your preference.
• If using a standup mixer, mix the batter on low speed.
• If the batter becomes too dry, add a few tablespoons of almond milk at a time. 
• If using salted butter, omit the salt in the recipe. Ensure the melted butter has cooled before adding it to the eggs and vanilla extract mixture.
• When mixing the batter, work quickly to distribute it evenly between the 12 muffin cups. 

Baking tips:

• Using parchment paper muffin cups can prevent the muffins from sticking. 
• Distribute the batter using an ice cream scoop or 1/4 cup measuring spoon levelling the batter to make 12 muffins.
• If you prefer slightly larger muffins, scoop just a little over without levelling the batter to make about 8-10 muffins, but you may need to bake them a little longer.
• When baking the muffins, start at 425°F for 10 minutes, then reduce the heat to 325°F without opening the oven door. This will prevent the muffins from sinking, allowing the bottom halves to cook thoroughly while keeping the tops light brown.
• If the muffins feel soft in the middle after the recommended baking time, bake for an additional five minutes. Let them cool in the pan before serving.

Keto Pumpkin Muffin Variations

• Here are some ways you can vary these muffins to add different flavours and textures to the pumpkin mixture and overall taste:
• Adding low-carb chocolate chips to the batter will impart these muffins a sweeter and more chocolatey flavour.
• Additionally, incorporating chopped nuts will add fibre and provide essential nutrients such as protein, B vitamins, vitamin E, and minerals like iron, potassium, selenium, magnesium, zinc, and copper.
• A keto streusel topping sprinkled over the muffins before they are baked adds a little sweet crunch to the tops of the muffins.
• These muffins are not too sweet but have a good balance of sweetness; however, if you add a quarter cup of soaked and drained sultanas or raisins to the batter, the muffins will have dots of deep sweetness in every bite.
• By the way, if you’re craving a little caramel pleasure, then drizzle these muffins with my Keto Caramel Sauce.

How to Store Chai-Spiced Keto Pumpkin Muffins

Countertop storage: Keep these muffins in a covered container on the countertop, with or without their parchment paper liner cups. They will remain fresh for up to a week at room temperature if covered.

Refrigeration: When stored in the fridge, they will stay fresh for up to seven days and can be frozen for up to 2 months.

Freezing: Freeze the see muffins in a ziplock or freezer-safe container for 2-3 months. Place them in the fridge overnight or warm them slightly in the microwave to thaw them. They will retain their moisture and soft texture without getting dry.

Did you make this recipe?

If you have a moment, please rate us below. Your feedback is greatly appreciated!

Tag your creation

Tag @platedfocus on Instagram and hashtag it #platedfocus

Follow

• Instagram
• Pinterest