Keto Pumpkin Muffins, Tender and Fluffy
User Reviews
4.9
Keto Pumpkin Muffins, Tender and Fluffy
Description
Keto Pumpkin Muffins, Tender and Fluffy combine pumpkin puree, coconut flour, eggs, and butter for a moist and airy texture. The batter includes cinnamon and vanilla extract for subtle spice and aroma, sweetened with stevia glycerite to maintain a low-carb profile. The muffins are baked at 350°F in foil or silicone liners greased with avocado oil, which helps prevent the muffins from sticking, especially given the coconut flour base. The result is a soft muffin with a delicate crumb that gains improved texture once cooled to room temperature.
The recipe also offers an optional cream cheese frosting flavored with pumpkin puree, cinnamon, vanilla, and stevia glycerite, adding a rich, creamy layer suitable for transforming muffins into cupcakes. This frosting is smooth and lightly spiced, complementing the pumpkin flavor.
The muffins can be stored in an airtight container in the refrigerator for up to five days. Warming them at low power in the microwave before eating helps regain softness. They also freeze well for up to three months when placed in freezer bags. Using foil liners and well-greased pans helps prevent the common sticking issue often encountered with coconut flour-based baked goods.
Ingredients
- 1 tablespoon avocado oil for the muffin liners
- 4 egg large
- ½ cup pumpkin puree pure
- 4 tablespoons butter melted and slightly cooled, unsalted
- 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 pumpkin puree pure
- 1 teaspoon stevia glycerite equals about ⅓ cup of powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
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
- Greasing foil liners well helps prevent these coconut flour muffins from sticking during baking.
- Store cooled muffins in a sealed container in the refrigerator for up to five days; bring to room temperature or warm briefly in a microwave before serving.
- These muffins freeze well for up to three months when stored in freezer bags.
- The optional frosting uses a mix of cream cheese, pumpkin puree, stevia glycerite, cinnamon, and vanilla for a complementary topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 156 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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