Grain Free Pumpkin Muffins, Sugar Free, Dairy Free

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The best recipes sometimes come quite by accident or in this case times of stress. These are the perfect grain pumpkin muffins with a nice texture that is not dense, and flavored just right.

Grain Free Pumpkin Muffins

Grain Free Pumpkin Muffins

My kitchen has been an extremely busy operation. My mother’s celebration of life was held on Sunday at my home and I did lots of cooking and preparation. My mother would have wanted it this way. I still can’t talk about it too much, because it’s been a lot to process.

In the midst of everything I made these pumpkin snacking cakes that can double for grain free pumpkin muffins.

Easy Grain Free Pumpkin Muffins

Made mainly with almond flour and a bit of coconut flour, they are fluffy, with a perfect crumb. I topped these with chopped pecans prior to baking and they have just the right amount of pumpkin spice.

Grain free pumpkin muffins, keto friendly, sugar free

When it comes to pumpkin spice, you can make your own. If not, please buy a good brand. They are not created equally, and my favorite is the Trader Joe’s brand. I’ve compared it to much more expensive spice blends and it still wins for intense flavor. 

Cooking Tip: I always microwave a teaspoon of batter to taste. I almost always add a little more pumpkin spice blend.

I like these so much, they are going to go into my keto home bakery as a snacking cake.

Grain Free Pumpkin Muffins (Keto and Paleo and Dairy Free)

Keto Friendly: Nutrition Value under 1 net carb.

There are 4 carbs, 4 grams fiber, 0 Net carbs.

Grain Free Pumpkin Muffins
Print Recipe
5 from 1 vote

Keto Pumpkin Cupcakes

Sugar free, grain free, keto pumpkin cupcakes with Maple Cream Glaze
Prep Time20 minutes
Cook Time18 minutes
Course: Dessert Keto
Cuisine: American
Keyword: keto, grain free, pumpkin muffins
Servings: 12 Cupcakes
Calories: 190kcal



Dry Ingredients

Wet Ingredients


  • 1/3 cup chopped pecans for topping



  • Preheat oven to 350 F. 180 C. Gas 4
  • Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
  • Mix eggs until fully blended very well
  • Stream in avocado oil.
  • Add pumpkin puree. Mix well.
  • Add in dry ingredients. Mix on low until just incorporated.
  • Spray cupcake liners.
  • Fill each one. This is 12 servings.
  • Sprinkle chopped pecans on top of each muffin.
  • Bake for 20 to 25 minutes. Inside temperature should be 210 degrees F. You'll also know they are done, when you gently touch the top and it bounces back.


The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 


Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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  1. 5 stars
    Angeka, I printed this recipe a couple weeks ago and made it today. My printout didn’t show almond milk or sour cream. And they;re not listed in the list of ingredients, only in the how-to, But regardless, I don’t think that would’ve made a difference in my c upcakes. They taste wonderful, but they’re a little gooey at the top. I tested them and they tested done, but besides goody, they’re also not as firm as I thought they’d be, Did I do something wrong??

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