Keto Pumpkin Muffins, Tender and Fluffy

Name: Keto Pumpkin Muffins, Tender and Fluffy
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 6 muffins
Ingredients: 1 tablespoon avocado oil; 4 large eggs; ½ cup pure pumpkin puree; 4 tablespoons unsalted butter; 1 teaspoon stevia glycerite; 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; 6 tablespoons coconut flour; 1 teaspoon baking powder; 8 ounces cream cheese; ¼ cup pure pumpkin puree; 1 teaspoon stevia glycerite; ½ teaspoon ground cinnamon; ½ teaspoon vanilla extract

User Reviews

4.9

84 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
1 hr
Servings
6 muffins
Calories
156 kcal
Course
Breakfast
Cuisine
American

Keto Pumpkin Muffins, Tender and Fluffy

Winston Campbell

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These delicious keto pumpkin muffins are made with just a few simple ingredients. They are fluffy, tasty, and filling!

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Ingredients

Servings

1 tablespoon avocado oil for the muffin liners
4 large eggs
½ cup pure pumpkin puree
4 tablespoons unsalted butter melted and slightly cooled
1 teaspoon stevia glycerite equals about ⅓ cup of sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
6 tablespoons coconut flour 44 grams
1 teaspoon baking powder gluten-free if needed

Optional Frosting

8 ounces cream cheese softened
¼ cup pure pumpkin puree
1 teaspoon stevia glycerite equals about ⅓ cup of powdered sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.
In a medium bowl, whisk the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.
Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.
Using a 4-tablespoon scoop, pour the batter into the prepared muffin cups.
Bake until the muffins are set and a toothpick inserted in their center comes out clean, 22-25 minutes.
Transfer the muffins to a cooling rack and cool them completely before enjoying them. Their texture improves dramatically when they reach room temperature.

Optional: Frost the Muffins to Make Cupcakes

To make the frosting, place the frosting ingredients (cream cheese, pumpkin puree, stevia, cinnamon, and vanilla) in a small bowl and whisk with a hand whisk until smooth and creamy, about 2 minutes.
Transfer the frosting to a piping bag and pipe it on the cupcakes, or simply spread it on top of the cupcakes with a spatula.

Notes

I prefer to use foil liners when baking with coconut flour. In my experience, coconut flour muffins tend to stick to paper liners and even silicone ones. But if you use greased foil liners, they don't stick.
Once completely cool, you can store these muffins in a sealed container in the fridge for up to five days. Remove them from the fridge an hour before you plan on eating them. Alternatively, warm them up in the microwave at 50% power for 10 seconds per muffin.
These muffins also freeze well. Place them in freezer bags and freeze them for up to three months.
Nutrition for one frosted muffin: Calories: 290, Carbohydrates: 8 g, Protein: 8 g, Fat: 25 g, Saturated Fat: 14 g, Sodium: 329 mg, Fiber: 3 g, Sugar: 8 g.

Nutrition Information

Show Details

Serving 1muffin Calories 156kcal (8%) Carbohydrates 6g (2%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 7g (35%) Sodium 193mg (8%) Fiber 3g (12%) Sugar 6g (12%)