These delicious muffins are easy to make and they are keto friendly. They are fluffy and moist.

Gluten free, sugar free and a great keto snack for anytime.


1/2 cup creamy sugarless peanut butter

1/3 cup pumpkin puree

1 large egg

1/4 cup healthy sweetener ( monk fruit sweetener or birch bark xylitol or stevia)

1/2 teaspoon pumpkin spice powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup chocolate chips sugar free (I use Lily’s brand chocolate chips)


Preheat oven to 350 degrees.

Combine all the ingredients except the chocolate chips in a mixing bowl.

Mix the ingredients well with a spatula till a smooth batter is formed.

This mixture can fill 6 normal sized muffin tins. If you are using mini muffin tins you can make 12 muffins. While making in mini muffin tins the baking time has to be reduced.

Fill the 6 muffin tins with equal amount of the mixture.

Now garnish the top of the muffins with the chocolate chips.

Place in the preheated oven for 25 minutes for regular muffin sizes, for mini muffins bake in the oven for 13 -15 minutes only.

When the muffins cool down remove and enjoy them with a cup of hot tea.

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