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Delicious Keto Pumpkin Muffins with Cream Cheese Frosting

Enjoy the flavors of fall with these Seasonal Keto Pumpkin Muffins topped with luscious cream cheese frosting. Moist and spiced to perfection, they perfectly combine the warmth of pumpkin and spicy notes of cinnamon. Perfect for any gathering or a cozy afternoon treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree
  • 2 cups almond flour
  • 1/2 cup erythritol
  • 1/4 cup coconut oil
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup cream cheese
  • 1/4 cup powdered erythritol for frosting

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the pumpkin puree, melted coconut oil, eggs, and vanilla extract until smooth.
  3. In another bowl, mix together the almond flour, erythritol, baking powder, and pumpkin pie spice.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Scoop the batter into a lined muffin tin, filling each cup about 3/4 full.
  6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. While the muffins cool, prepare the cream cheese frosting by mixing softened cream cheese and powdered erythritol until fluffy.
  8. Once muffins are completely cool, generously frost each one with the cream cheese icing.

Notes

For best results, let muffins cool completely before frosting. Store in an airtight container for up to 3 days to maintain freshness.