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Keto Pumpkin Muffins

Low CarbKetoGluten FreeSugar FreeLCHF

These super soft keto pumpkin muffins are decorated with a maple cream cheese frosting and a caramelized pecan. It's the perfect low carb treat for Fall. And it's sugar free and gluten free too!

Low Carb Pumpkin Muffins topped with cream cheese frosting and a pecan

It's that time of year when everything is all about pumpkins and pumpkin pie spice! And what could be better than a pumpkin muffin?

These muffins are made with canned pumpkin puree, and just like my low carb pumpkin cookies, the result is a very soft and fluffy treat.

I've topped the muffins with a creamy maple cream cheese frosting and a caramelized pecan – it's a fantastic combination! And it looks cute too.

As usual with muffins and cupcakes, I only make a small batch of six. I find that if I have too many hanging around then I'm prone to overindulging!

These muffins come out at 5g net carbs so you'll want to share them! However, if you have a larger family than mine, it's super easy to double the recipe.

How to Make Low Carb Pumpkin Muffins

Add pumpkin puree (make sure it is 100% pumpkin), heavy cream, sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC!), almond flour, an egg, pumpkin pie spice and vanilla extract to a stand mixer.

mixing the batter for keto pumpkin muffins

Beat until smooth.

pumpkin muffin batter in a bowl

Line a six-hole muffin pan with silicone liners, and divide the pumpkin mixture between them.

keto pumpkin muffins ready to be baked

Bake in a preheated oven for 25 minutes or until cooked through. Leave to cool completely.

To make the maple cream cheese frosting, beat together softened cream cheese, confectioner's Swerve, heavy cream, and low carb maple syrup.

I have two great options for you to try: ChocZero Maple Vanilla Syrup – which you can buy from Amazon or Netrition – and is 1g net carbs per serving of one tablespoon.

Or you could try the Maple Syrup from Lakanto – which only contains 1g net carb per serving of two tablespoons. Use coupon code “SAFTC” to get 20% off everything in the Lakanto store!!!

whisking the maple cream cheese frosting

Spread the frosting over the cooled muffins. A flat spatula or palette knife is the perfect tool!

topping the keto pumpkin muffins with low carb frosting

Finally, decorate with a caramelized pecan – I have two different cooking methods for you: the skillet version you can find in my Low Carb Pumpkin Mousse recipe, or try these slow cooked Low Carb Caramelized Pecans!

Low Carb and keto friendly Pumpkin Muffins on a  pumpkin shaped plate

Store in an airtight container for up to three days!

Low Carb Pumpkin Muffins being served
keto pumpkin muffins

Keto Pumpkin Muffins (Low Carb!)

Yield: 6 Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes

These super soft keto pumpkin muffins are decorated with a maple cream cheese frosting and a caramelized pecan. It's the perfect low carb treat for Fall. And it's sugar free and gluten free too!

Ingredients

For the Muffins

For the Maple Cream Cheese Frosting

Instructions

  1. Preheat the oven to 375F and line a six-hole muffin pan with silicone liners.
  2. Add all the muffin ingredients to a stand mixer and beat until smooth.
  3. Divide the pumpkin mixture between the muffin pan holes and bake for 25 minutes or until cooked through. Leave to cool completely.
  4. To make the maple cream cheese frosting, beat together the softened cream cheese, confectioner's Swerve, heavy cream, and low carb maple syrup.
  5. Spread the frosting over the cooled muffins and decorate with a caramelized pecan.
  6. Store in an airtight container for up to three days.

Notes

5g net carbs per muffin

Recommended Products

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Nutrition Information
Yield 6 Serving Size 1 Muffin
Amount Per Serving Calories 174Total Fat 14gSaturated Fat 5gTrans Fat 1gCholesterol 55mgSodium 49mgCarbohydrates 12gNet Carbohydrates 5gFiber 7gSugar 2gProtein 4g

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