Keto Pumpkin Muffins
These yummy Keto Pumpkin Muffins are naturally gluten-free, and only 4 net carbs per serving! Full of fall flavor with lots of pumpkin spice, and topped off with a spiced maple cream cheese glaze.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 232kcal
For the glaze
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 36 grams powdered erythritol (¼ cup)
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 tablespoon sugar free maple syrup (can use regular maple syrup)
- 1 teaspoon vanilla bean paste (can use vanilla extract)
- 6-8 tablespoons milk (or any milk of choice, cream, or half and half added to thin to the consistency you prefer)
- crushed pecans to top (optional)
Make the muffins
Preheat the oven to 425°F and line a muffin tin with liners. (Only fill 6 of the slots in a 12-muffin tin to help encourage the muffins to rise more if desired!)
Cream together brown sugar replacement with butter, then add in vanilla extract, pumpkin puree, and apple cider vinegar and mix until completely combined.
Add in eggs one-by-one and mix until combined.
Sift in the dry ingredients, then fold together until combined. Using a large cookie scoop, fill the muffin liners most of the way full. Bake for 5 minutes at 425°F, then reduce the heat to 350°F without opening the oven door. Bake for an additional 15-18 minutes until a toothpick comes out mostly clean. Allow to cool for 5 minutes in the muffin tin, then transfer to a wire rack to cool completely.
Make the glaze
To make the glaze, cream together softened cream cheese and butter on medium-speed with a hand mixer. Sift in powdered sweetener, cinnamon, and salt, then add in vanilla extract. Mix to combine, and slowly add milk and sugar-free maple syrup until your desired texture is achieved.
Assemble
Once the muffins have cooled completely, drizzle with the cream cheese glaze and top with optional crushed pecans. Enjoy!
Store in an airtight container in the fridge for up to 5 days. If not glazed, these muffins can be stored at room temperature for 3 days before being transferred to the fridge for another 3-4 days.
- Glaze is optional but is included in the nutrition facts.
- Regular maple syrup can be used in the glaze, and it will increase the net carbs per muffin to 6 instead of 4.
- Always use fresh baking powder and baking soda for best results.
- Make sure to use an oven thermometer to ensure the proper temperature.
- Filling the muffin tins halfway allows the muffins to rise better.
- Sifting dry ingredients into the wet ingredients ensures there are no lumps.
- Always use room temperature ingredients for best results.
Calories: 232kcal | Carbohydrates: 8g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 444mg | Potassium: 46mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2435IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg