Gluten-Free Keto Pumpkin Muffins 🎃
Deliciously moist, rich pumpkin flavor with a hint of cinnamon and cream cheese frosting.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
Ingredients
- 1 tbsp Avocado Oil for greasing muffin liners
- 4 pcs Large Eggs
- 0.5 cup Pumpkin Puree 120g
- 4 tbsp Unsalted Butter melted and cooled (60g)
- 1 tsp Stevia Glycerite equivalent to 1/3 cup sugar
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 6 tbsp Coconut Flour 44g
- 8 oz Cream Cheese softened (226g)
- 0.25 cup Pumpkin Puree 60g
- 1 tsp Stevia Glycerite equals 1/3 cup powdered sugar
- 0.5 tsp Ground Cinnamon
- 0.5 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C). Line 6 muffin cups with liners or foil, greasing well with avocado oil.
- Mix eggs, pumpkin, melted butter, stevia, vanilla, and cinnamon until smooth.
- Gradually add coconut flour, mixing thoroughly to avoid lumps. Stir in baking powder.
- Divide batter evenly into muffin cups using a 4-tbsp scoop.
- Bake for 22-25 minutes until set and a toothpick comes out clean. Cool on a rack completely before frosting.
- For frosting, blend cream cheese, pumpkin, stevia, cinnamon, and vanilla until smooth. Chill briefly, then pipe or spread on cooled muffins. Serve immediately or refrigerate.
Notes
Feel free to adjust sweetness or spices to taste. These muffins are best enjoyed fresh but can be stored in the fridge for a few days.
