Keto Pumpkin Chocolate Chip Blender Muffins

Making muffins in a blender is one of the easiest ways to whip up a quick treat, and these Keto Pumpkin Chocolate Chip Blender Muffins are no exception!

Inspired by my Keto Vanilla Blender Muffins, this version skips the coconut flour and adds in pumpkin puree, warm pumpkin pie spices, and rich chocolate chips. The result? Fluffy, perfectly spiced muffins with a slightly crisp top that don’t taste eggy at all—despite using five eggs!

Whether you're enjoying them for breakfast with your favorite coffee like this Hot Mocha, or as a cozy after-dinner dessert, these muffins hit the spot.

Recipe Tips and Swaps

These Keto Pumpkin Chocolate Chip Blender Muffins are super versatile, and there are plenty of ways to customize them to suit your preferences or dietary needs. Here are some helpful tips and swaps:

• Protein Powder: Don't skip the protein powder—it plays a key role in replacing the gluten, helping the muffins stay fluffy. If you’re dairy-free, you can use egg white protein powder instead of whey protein. Alternatively, if you’re okay with a slightly denser texture, try using collagen powder.
• Best Sweeteners: You can use any granulated low-carb sweetener you prefer, such as Erythritol, Swerve, or Allulose. Keep in mind that Allulose may make the muffins slightly softer and less crispy on top, but it’s a great option if you prefer a mild sweetness without the cooling effect that Erythritol can have. You can read all about healthy low-carb sweeteners here.
• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which is loaded with sugars and spices. If you want to make these muffins outside of pumpkin season, you can swap the pumpkin puree for mashed butternut squash or even sweet potato, though this will slightly increase the carb count.
• Chocolate Chips: Use dark chocolate chips with at least 85% cocoa or opt for sugar-free chocolate chips to keep the carbs low. You can also chop up a bar of dark chocolate if you don’t have chips on hand. If you're looking to cut down on the chocolate, mix in some chopped nuts or seeds instead.
• Spice Level: The pumpkin pie spice adds a warm, cozy flavor to these muffins. If you prefer a stronger spice kick, feel free to increase the amount or add a bit of extra cinnamon or ginger. You can also swap the pumpkin pie spice for your own blend of cinnamon, nutmeg, and cloves. Here's how to make your own pumpkin pie spice mix.

Can I make these keto muffins dairy-free?

Yes! To make these muffins completely dairy-free, substitute the melted butter with ghee or coconut oil. Both options work well and will give the muffins a slightly different flavor profile—ghee adds a nutty richness, while coconut oil brings a subtle coconut flavor.

Storage Tips

These muffins can be stored in an airtight container at room temperature for up to four days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep in the freezer for up to three months—just thaw at room temperature or reheat in the microwave before enjoying.

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Step-by-step

1. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Measure out all of the dry ingredients. Place the butter in a sauce pan (or microwave) to melt.

   

2. Add all the wet muffin ingredients to a blender, and then add the dry ingredients. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and process until smooth.

   

3. Line a medium muffin pan with paper muffin cups and brush each one with a small amount of coconut oil or melted ghee. (Or use a silicon muffin pan which doesn't require any lining or greasing.)

4. Fill the muffin cups with the batter, leaving a small gap on top. Add chocolate chips (or chopped chocolate) on top of each and use the other side of a teaspoon to stir in. Place in the oven and bake for 20 to 25 minutes, turning the pan half way to ensure even cooking and browning on top.

   

5. The muffins should be lightly browned on top and cooked through (you can use a wooden stick to test for doneness).

   

6. Let them cool down before serving. Store in an airtight container for up to four days or freeze for up to 3 months.

   

Recipe

Keto Pumpkin Chocolate Chip Blender Muffins

★★★★★4.7 (45 ratings)

Fluffy low-carb muffins made in just half an hour! These easy blender muffins with pumpkin and chocolate are ...

Hands on

10m

Overall

30m

Servings

12

4.2 g

Net carbs

10.3 g

Protein

17.6 g

Fat

216

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 muffins

• ¹/₂ stick unsalted melted butter, ghee or coconut oil, melted (57 g/ 2 oz)
• ¹/₂ cup unsweetened almond milk (120 ml/ 4 fl oz)
• 5 large eggs
• 1 tsp sugar-free vanilla extract (15 ml)
• 1 cup unsweetened pumpkin puree (200 g/ 7.1 oz)
• ²/₃ cup granulated Erythritol, Swerve or Allulose (133 g/ 4.7 oz)
• 2 cups almond flour (200 g/ 7.1 oz)
• ¹/₂ cup whey protein powder or egg white protein powder (50 g/ 1.8 oz)
• 1 tbsp pumpkin pie spice
• 2 tsp gluten-free baking powder
• ¹/₄ tsp sea salt
• ¹/₃ cup 85% or 90% dark chocolate chips or sugar-free chocolate chips (60 g/ 2.1 oz)

Instructions

1. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Measure out all of the dry ingredients. Place the butter in a sauce pan (or microwave) to melt.

2. Add all the wet muffin ingredients to a blender, and then add the dry ingredients. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and process until smooth.

3. Line a medium muffin pan with paper muffin cups and brush each one with a small amount of coconut oil or melted ghee. (Or use a silicon muffin pan which doesn't require any lining or greasing.)

4. Fill the muffin cups with the batter, leaving a small gap on top. Add chocolate chips (or chopped chocolate) on top of each and use the other side of a teaspoon to stir in. Place in the oven and bake for 20 to 25 minutes, turning the pan half way to ensure even cooking and browning on top.

5. The muffins should be lightly browned on top and cooked through (you can use a wooden stick to test for doneness).

6. Let them cool down before serving. Store in an airtight container for up to four days or freeze for up to 3 months.

Nutrition per muffin

Carbs 8%Protein 19%Fat 73% of calories

Net carbs

4.2 g

Total carbs

17.6 g

Fiber

2.8 g

Sugars

2.3 g

Protein

10.3 g

Fat

17.6 g

Saturated fat

5.2 g

Calories

216 kcal

Sodium

205 mg · 8.92% RDA

Magnesium

65 mg · 16.1% RDA

Potassium

282 mg · 14.1% EMR

Nutrition by ingredient

Per muffin	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0 g	3.8 g	34
Almond milk natural (unsweetened)	0 g	0 g	0.1 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	2.6 g	2 g	30
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Pumpkin purée, unsweetened, canned or homemade	0.9 g	0.2 g	0 g	6
Erythritol (natural low-carb sweetener)	0.6 g	0 g	0 g	2
Almond flour (blanched ground almonds, almond meal)	1.5 g	3.6 g	8.8 g	98
Whey protein powder (protein isolate, Jay Robb)	0.1 g	3.3 g	0 g	14
Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice)	0.2 g	0 g	0 g	1
Baking powder, gluten-free	0.2 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Extra dark chocolate, 90% cocoa (cacao)	0.7 g	0.5 g	2.8 g	28
Total	4.2 g	10.3 g	17.6 g	216

Serving size muffin

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian