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Delicious keto pumpkin muffins, perfect for low-carb diets and healthy snacking.

Keto Pumpkin Muffins

Delicious and spiced, these Keto Pumpkin Muffins are gluten-free and perfect for a cozy fall snack or breakfast without the carbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup almond flour Gluten-free base for muffins
  • 1 cup pumpkin puree Adds moisture and flavor
  • 1/2 cup erythritol Or another keto-friendly sweetener
  • 1/4 cup cream cheese Softened for easier mixing
  • 3 large eggs Bind the ingredients together
  • 1 tsp baking powder For rising
  • 1 tsp baking soda
  • 1 tsp ground cinnamon Warm spice flavor
  • 1/2 tsp nutmeg Additional warm spice
  • 1/4 tsp salt Balances flavors
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the pumpkin puree, erythritol, cream cheese, eggs, and vanilla extract until smooth.
  4. Combine the wet and dry ingredients, mixing just until combined.
  5. Fill each muffin cup halfway with the batter, then add a spoonful of cream cheese in the center of each cup, followed by topping them with the remaining batter.
Baking
  1. Bake for 20-25 minutes or until a toothpick comes out clean.
  2. Let them cool before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to a week. You can freeze them for longer storage, keeping well for up to three months.