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keto pumpkin muffins
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5 from 1 vote

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 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: keto, muffins, pumpkin
Servings: 12 servings
Calories: 232kcal
Author: Briana

Ingredients

For the muffins

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)

Instructions

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.

Notes

  • 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. 

Nutrition

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