The Best Keto Pumpkin Muffins
Master the perfect almond flour pumpkin muffins recipe that will make even the least basic pumpkin lover, swoon. They’re the best light, airy, sugar free and grain free style keto pumpkin bread you will want to make over and over again.
Servings 24 small muffins
Calories 126kcal
Ingredients
Keto Muffin Batter:
- 1/2 cup Pumpkin Puree
- 4 oz. Cream Cheese softened
- 4 tbsp. Butter softened
- 1 tsp. Vanilla
- 2 tsp. Pumpkin Pie Spice
- 1 cup Low Carb Sweetener
- 5 Eggs
- 2 1/2 cup Almond Flour
- 2 tsp Baking Powder
- 1 tsp. Salt
Topping:
- 1 Egg White
- 1/4 cup Chopped Pecans
- 1/4 cup Allulose or other low carb sweetener
- 2 tbsp. Pepita Seeds
- 1/2 tsp Pumpkin Pie Spice
Instructions
- Preheat the oven to 350 F. Fill a muffin tin with muffin liners.
- In a stand mixer (or hand mixer), beat together the softened butter, cream cheese, pumpkin puree and low carb sweetener until smooth.
- Add in the vanilla and pumpkin pie spice and mix again.
- Next, add in the 5 eggs but one at a time. Mix well in between each egg to help incorporate air.
- Finish the mixture by mixing in the almond flour, salt, and baking powder. Scrape down the sides as needed.
- In a separate bowl combine the egg white, allulose, 1/2 tsp pumpkin pie spice, chopped pecans, and pepitas. Mix so everything is coated.
- Fill the muffin cups 3/4 of the way full. Add a tablespoon of topping to each muffin.
- Bake for 25-30 minutes or until the centers come out clean for the large muffins. Standard muffins will take 15-20 minutes.
- Let cool until warm and serve.
Notes
Store in a sealed container for up to 7 days. Rewarm for 15 sec. in the microwave to eat warm. Freeze individually as needed!
Nutrition
Serving: 1g | Calories: 126kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 161mg | Potassium: 40mg | Fiber: 2g | Sugar: 1g | Vitamin A: 971IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg