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Description
Delicious and moist Keto Pumpkin Muffins, perfect for a low-carb and gluten-free treat. These muffins are easy to make and can be enjoyed plain or with a creamy optional frosting.
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil.
- 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.
- Optional Frosting: 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
- Foil liners are preferred when baking with coconut flour as muffins tend to stick to paper and silicone liners.
- Once completely cool, store muffins in a sealed container in the fridge for up to five days. Remove from the fridge an hour before eating or warm in the microwave at 50% power for 10 seconds per muffin.
- These muffins also freeze well for up to three months in freezer bags.