These super soft low carb pumpkin muffins are decorated with a maple cream cheese frosting and a caramelized pecan! Sugar free and gluten free recipe.
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It’s that time of year when everything is all about pumpkins and pumpkin pie spice! These muffins are made with canned pumpkin puree, and just like my low carb pumpkin cookies, the result is a very soft and squidgy treat.
I’ve topped the muffins with a creamy maple frosting and a caramelized pecan – it’s a fantastic combination!
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.
Beat until smooth.
Line a six-hole muffin pan with silicone liners, and divide the pumpkin mixture between them.
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!!!
Spread the frosting over the cooled muffins. A flat spatula or palette knife is the perfect tool!
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!
Store in an airtight container for up to three days!
Low Carb Pumpkin Muffins
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For the Muffins
- Preheat the oven to 375F and line a six-hole muffin pan with silicone liners.
- Add all the muffin ingredients to a stand mixer and beat until smooth.
- Divide the pumpkin mixture between the muffin pan holes and bake for 25 minutes or until cooked through. Leave to cool completely.
- To make the maple cream cheese frosting, beat together the softened cream cheese, confectioner's Swerve, heavy cream, and low carb maple syrup.
- Spread the frosting over the cooled muffins and decorate with a caramelized pecan.
- Store in an airtight container for up to three days.
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