Preheat your oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners or lightly grease each cup. This helps the muffins release easily after baking and keeps cleanup simple.

In a large mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk everything well so the spices spread evenly through the muffin batter.

In another bowl, whisk pumpkin puree, eggs, melted butter, keto sweetener, vanilla extract, and almond milk. Stir until the mixture becomes smooth, creamy, and fully combined without any lumps remaining.

Slowly pour the wet mixture into the dry ingredients. Stir gently using a spatula until a thick batter forms. Avoid overmixing because it can make the muffins too dense after baking.

Fold chopped pecans into the batter if using them. They add a crunchy texture and nutty flavor that pairs perfectly with the warm pumpkin spices inside these soft keto muffins.

Use a spoon or ice cream scoop to divide the batter evenly into the muffin cups. Fill each cup almost to the top because almond flour muffins do not rise heavily.

Place the muffin pan into the oven and bake for 20 to 22 minutes. The tops should look golden and firm. A toothpick inserted into the center should come out clean.

Remove the muffins from the oven and let them cool in the pan for five minutes. Transfer them onto a cooling rack before serving warm with coffee, tea, or butter.