keto pumpkin muffins

Easy low carb pumpkin muffins that are incredibly moist and pumpkiny. The batter can even be made in the blender!

Keto Pumpkin Muffins

almond butter (unsweetened)

pumpkin puree

eggs

erythritol granular

tsp baking powder

tsp pumpkin pie spice

Lily's semisweet chocolate chips (optional)

Preheat oven to 350°F. Line a muffin pan with liners (you will only need 10 out of the 12).

Add all ingredients except chocolate chips. Whisk until smooth batter forms. (You can also mix in a blender.) Stir in chocolate chips. If desired, reserve some of the chocolate chips to be sprinkled on top of the batter.

Using a large ice cream scoop, scoop batter into muffin pan, filling the liners about 3/4 full. Sprinkle remaining chocolate chips on top. Bake muffins for about 18-22 minutes. The top of the muffins should puff up and a toothpick inserted should only have a few crumbs clinging. Don&#039;t worry if the tops of the muffins sink slightly as they cool. Let muffins cool completely before removing from pan and eating.

Flax seed muffins are a satisfying, filling keto breakfast for any day of the week. Make ahead or freeze and have these low carb pumpkin pecan flax meal muffins whenever you're hungry, for a snack or meal!﻿

Flax Muffins

golden flax seed

coconut flour

½ teaspoon gluten free baking soda

stevia sweetener

cinnamon

cloves

mace nutmeg

pink Himalayan salt

olive oil

heavy whipping cream

vanilla

lemon juice

pecans,

Preheat oven to 325°F.

Stir all dry ingredients together in a large...

Stir all dry ingredients together in a large mixing bowl.

Add the remaining ingredients and stir until completely...

Add the remaining ingredients and stir until completely incorporated.

Using a silicone muffin pan or a metal...

Using a silicone muffin pan or a metal muffin pan filled with cupcake liners, fill ¾ full.

For mini muffins, bake at 325°F for 15-18 minutes....

For mini muffins, bake at 325°F for 15-18 minutes. For regular sized muffins, bake at  325°F for 18-22 minutes.

Allow to rest for 15 minutes before serving....

Allow to rest for 15 minutes before serving. Serve alone or topped with butter or cream cheese. Makes about 12 regular sized muffins or 24 mini muffins.

Delectable keto pumpkin pumpkin muffins with a rich gooey center of cream cheese. They&#039;re a delicious fall breakfast or snack. You might even want to save them for dessert!

Keto Pumpkin Cream Cheese Muffins

oz cream cheese (softened)

tbsp powdered Swerve Sweetener

heavy cream

almond flour

Swerve Sweetener

unflavoured whey protein powder

pumpkin

tsp salt

butter (melted)

almond milk

tsp vanilla extract

Beat the cream cheese with the powdered sweetener, cream and vanilla extract until smooth. Set aside.

Cream cheese filling

Preheat the oven to 325F and line a muffin tin with parchment or silicone liners.

In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.

Add the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract. Mix until well combined.

Drop a spoonful of batter into the bottom of prepared muffin tins and use a spoon to make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to cover the cream cheese mixture

Bake 23 to 25 minutes, or until tops are set and edges are just browned. Let cool in pan 15 minutes before transferring to a wire rack to cool completely.

Muffins:

Enjoy a rich-tasting keto pumpkin cream cheese cupcakes recipe that is low in carbs, sugar-free, gluten-free, grain-free and keto-friendly option.

Keto Pumpkin Cream Cheese Cupcakes

almond

ginger

clove

baking powder

sea salt

unsalted butter, room temperature

full-fat cream cheese, room temperature

granulated sugar-substitute, I used Lakanto

vanilla extract

eggs, room temperature

pumpkin puree, unsweetened pumpkin puree

confectioner's sugar-substitute, I used Lakanto Powdered

full-fat cream cheese, softened

Pre-heat oven to 365 degrees.

Line two 12 capacity muffin tin pan with...

Line two 12 capacity muffin tin pan with cupcake liners.

In a medium-sized bowl measure, sift together the...

In a medium-sized bowl measure, sift together the almond flour, spices, baking powder and set aside.

Next in another medium-sized bowl using an electric...

Next in another medium-sized bowl using an electric mixer beat the softened butter, cream cheese both sugar substitutes, vanilla extract. Beat until light and creamy about 2 minutes.

To this mix add the pumpkin puree and...

To this mix add the pumpkin puree and mix just until well incorporated.

Next add the eggs one at a time,...

Next add the eggs one at a time, alternating with the dry ingredients mixing thoroughly after each addition.

Pour the cupcake batter evenly into the muffin...

Pour the cupcake batter evenly into the muffin pan.

Bake for about 18-25 or until an inserted...

Bake for about 18-25 or until an inserted toothpick comes out clean.

Wait until the cupcakes are fully cool, at...

Wait until the cupcakes are fully cool, at least 1/2 hour before adding the cream cheese frosting.

Beat the cream cheese and butter until light...

Beat the cream cheese and butter until light and fluffy using an electric mixer.

To this add gently add the confectioners sugar-substitute.

Next, add the heavy whipping cream a couple...

Next, add the heavy whipping cream a couple of tablespoons at a time and beat until fully combined. 

Set aside until cupcakes are fully cooled before...

Set aside until cupcakes are fully cooled before frosting.

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This recipe for keto pumpkin cream cheese cupcakes

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Top 4 keto pumpkin muffins recipes from across the web

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Top Tags

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The most viewed keto pumpkin muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine