Sugar Free Low Carb Chocolate Pumpkin Muffins

These low carb chocolate pumpkin muffins combine rich chocolate flavor with pumpkin pie spice for a delicious fall breakfast, afternoon snack, or dessert. Made with coconut flour and flaxseed meal, they’re gluten-free and made without added sugar.

From Chocolate Pumpkin Bread to Pumpkin Muffins

I adapted this pumpkin muffin recipe from my low carb chocolate pumpkin bread, which I originally published back in 2016.

Chocolate and pumpkin are such a delicious combination, and turning that bread into individual muffins makes it easy to portion out a batch for the week.

The cocoa powder brings the chocolate flavor, while canned pumpkin puree adds moisture and pumpkin pie spice gives the muffins that familiar fall flavor. Enjoy one with your morning coffee, or save one for when you want a little something chocolatey after dinner.

The new recipe makes 12 standard muffins, with 4 grams net carbs per muffin, based on the nutrition information in the recipe card.

If you watched my video, you’ll notice that I made 9 jumbo muffins. You can make those larger muffins, too! I’ve included the nutrition for that size in the recipe card notes so you can choose the portion that works for you.

Why Make These Low Carb Pumpkin Muffins?

• No almond flour: This recipe uses coconut flour and flaxseed meal.
• Gluten-free: There’s no wheat flour in the batter.
• Made without added sugar: Allulose, liquid monk fruit, and liquid stevia provide the sweetness.
• Two serving sizes: Make 12 standard muffins or 9 jumbo muffins like the ones in my video.
• Optional toppings: Add pumpkin seeds for crunch or sugar-free chocolate chips for extra chocolate flavor.

Ingredients for Chocolate Pumpkin Muffins

You’ll find the exact measurements in the recipe card below. Here are a few things to know before you start.

Coconut flour: This absorbent flour works differently from almond flour or all-purpose flour. Measure carefully, since extra coconut flour can make the muffins dry.

Flaxseed meal: Use ground flaxseed meal, rather than whole flaxseeds, so it blends into the muffin batter.

Unsweetened cocoa powder: Choose unsweetened cocoa powder, rather than a sweetened hot chocolate mix.

Granulated allulose: This is the granular sweetener used in the recipe. It works alongside the liquid sweeteners, so don’t leave those out without accounting for their sweetness.

Baking powder and baking soda: You’ll need both. Check that they’re fresh before baking.

Pumpkin pie spice and salt: Pumpkin pie spice adds warm spice flavor, while a little salt balances the sweetness and chocolate.

Eggs: These help provide structure in this coconut flour recipe.

Canned pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. Check the label to make sure you’re buying pumpkin without added sugar.

Softened butter: Let the butter soften so it blends more easily into the wet ingredients.

Chocolate liquid monk fruit and pumpkin liquid stevia: These add sweetness and complement the chocolate and pumpkin flavors.

Optional toppings: Raw unsalted pumpkin seeds and sugar-free chocolate chips are both delicious additions. Remember to account for your toppings when tracking nutrition.

How to Make Chocolate Pumpkin Muffins

Preheat your oven to 350°F and line a standard 12-cup muffin tin with muffin liners.

In a large mixing bowl, whisk together the coconut flour, flaxseed meal, unsweetened cocoa powder, granulated allulose, baking powder, baking soda, pumpkin pie spice, and salt.

Using a stand mixer or hand mixer, blend the eggs and pumpkin puree until smooth. Add the softened butter, chocolate liquid monk fruit, and pumpkin liquid stevia, then mix again.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Scrape down the bowl as needed so the mixture is evenly blended.

Divide the batter evenly among the 12 muffin cups. Top with pumpkin seeds or sugar-free chocolate chips, if desired.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If you’ve added chocolate chips, check a spot without a melted chip.

Let the muffins cool in the pan for 15 minutes before removing them, then transfer to a wire rack.

Standard Muffins or Jumbo Muffins?

The recipe card nutrition is for 12 standard muffins. Each standard muffin has approximately:

• 194 calories
• 12 grams total carbohydrates
• 8 grams fiber
• 4 grams net carbs
• 6 grams protein
• 15 grams fat

In my video, I divided the batter into 9 jumbo muffins. Based on the nutrition in the recipe card notes, each jumbo muffin has approximately:

• 258 calories
• 16 grams total carbohydrates
• 11 grams fiber
• 5 grams net carbs
• 8 grams protein
• 20 grams fat

The larger muffins contain more batter per serving, which means more calories and carbohydrates per muffin. If you’re keeping your portions smaller, divide the batch into 12.

Muffin size can also affect baking time, so use the toothpick test to check doneness.

Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?

Use plain canned pumpkin puree for this recipe.

Pumpkin pie filling typically contains added sugar and spices. It would change both the sweetness and the carbohydrate content of this pumpkin recipe.

Plain pumpkin gives you control over the sweetener and pumpkin pie spice you add to the batter.

What Does Pumpkin Do in Baking?

Pumpkin puree adds moisture, body, and mild pumpkin flavor to the batter. That moisture is especially helpful when baking with absorbent coconut flour.

The pumpkin flavor shares the spotlight with cocoa powder here, so these muffins are a good choice when you want chocolate with a touch of pumpkin spice.

Can I Substitute Almond Flour for Coconut Flour?

Almond flour isn’t a cup-for-cup substitute for coconut flour. The two flours absorb liquid differently, so swapping them would require changes to the rest of the recipe.

For this batch, stick with the coconut flour and flaxseed meal listed in the recipe card.

Can I Use a Different Sweetener?

Sweeteners vary in sweetness, volume, and how they behave when baked. A monk fruit blend, for example, may have a different base ingredient and sweetness level than granulated allulose.

The liquid monk fruit and stevia are concentrated, so they also aren’t interchangeable with a granular sweetener by equal measure.

For the most predictable results, use the sweeteners listed. Substitutions may change the flavor, texture, and nutrition.

Why Did My Pumpkin Muffins Come Out Dry?

Start by checking your coconut flour measurement and baking time. Too much coconut flour or too much time in the oven can dry out the muffins.

Measure the flour with a level measuring cup, use the full amount of pumpkin puree listed in the recipe card, and begin checking for doneness at the earlier end of the baking range.

If you make 12 standard muffins instead of the 9 jumbo muffins shown in my video, remember that smaller portions may finish baking sooner.

Do These Pumpkin Muffins Have a Lot of Sugar?

According to my recipe card, each standard muffin contains approximately 1 gram of naturally occurring sugar. The batter is sweetened with allulose, liquid monk fruit, and liquid stevia.

Sugar and total carbohydrates are different measurements. Each standard muffin has 12 grams total carbohydrates and 8 grams fiber, giving you 4 grams net carbs using the figures listed in the card.

Optional toppings can change those amounts, depending on the brand and quantity you use.

Can I Freeze Chocolate Pumpkin Muffins?

Yes! Allow the muffins to cool completely before placing them in a freezer-safe airtight container or bag. Separate them with parchment paper or wrap them individually so you can take out one at a time.

Thaw in the refrigerator and gently warm before serving, if desired.

For muffins you plan to enjoy sooner, store them in an airtight container in the refrigerator.

Enjoy one on its own, with a little softened butter, or alongside your favorite keto pumpkin spice latte!

What Can I Use Instead of Pumpkin Pie Spice?

If you don’t have pumpkin pie spice, you can replace the 2 teaspoons in this recipe with:

• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice or cloves

You can also use 2 teaspoons ground cinnamon if that’s what you have on hand. Your muffins won’t have the same blend of warm spices, but the cinnamon will still pair beautifully with the chocolate and pumpkin.

Low Carb Sweetener Options

I like combining sweeteners in my low carb recipes because I find it helps mask the aftertaste that can come from using just one.

For these chocolate pumpkin muffins, I tried a new granulated sweetener called SWEET, which the company sent me to try. It’s made with allulose and natural flavors, is organic and non-GMO, and is designed to mimic the taste of sugar.

I was impressed with its flavor, and it helped give my muffins a wonderfully moist texture.

I also used pumpkin liquid stevia and a small amount of chocolate liquid monk fruit. You don’t have to use the liquid sweeteners, but I love the extra flavor they provide alongside the pumpkin pie spice and cocoa powder.

If you leave them out, keep in mind that they contribute sweetness as well as flavor, so your muffins will be less sweet unless you adjust your granular sweetener. 

Sugar Free Low Carb Chocolate Pumpkin Muffins