These keto pumpkin muffins are unbelievably moist, fluffy, and swirled with a sweet cream cheese frosting. This is the ultimate low carb breakfast, snack, or dessert idea!

How to make Keto Pumpkin Muffins

This recipe is for all of my pumpkin lovers – and just in time for Fall! Low carb pumpkin muffins are a great snack for when you are on the go, or if you’re having a sweet tooth. They are super easy to make and come together in just a few minutes.

To make this recipe EVEN BETTER, I added an easy sweet cream cheese icing to swirl in these muffins. You will love the smell of pumpkin lingering in your house as they bake! 

What You’ll Need

For the muffins: 

• Coconut Flour – I prefer making these with coconut flour, as they come out much lighter than if using almond flour.
• Baking Powder – This helps the muffins rise while baking.
• Erythritol Sweetener – I used Swerve.
• Pumpkin Spice – To give it that classic pumpkin taste.
• Pumpkin Puree – I highly recommend Libby’s brand.
• Eggs – These serve as a binder, and help the coconut flour to properly bake.
• Melted Butter – This will add some good fat to the muffins, as coconut flour is lower in fat.
• Vanilla Extract – For extra flavor!

For the cream cheese filling:

• Softened Cream Cheese – The cream cheese needs to be really soft for mixing. I microwaved the cream cheese for 20 seconds to get it soft enough.
• Erythritol Sweetener – I used Swerve.
• Vanilla Extract

Step by step instructions

Step 1. Start by mixing all of the dry ingredients together in a large mixing bowl.

Step 2. Next, add the pumpkin puree, eggs, vanilla extract, and butter to the same bowl and mix everything together.

Step 3. Line a muffin pan with cupcake liners, and fill each muffin cup with a generous amount of the muffin batter.

Step 4. In a separate small bowl mix together the cream cheese, sweetener, and vanilla extract. Then, add a small spoon of the cream cheese mixture on top of each muffin. Use a toothpick to swirl the cream cheese into the muffins.

Step 5. Bake in the oven for 20 – 25 minutes, and then allow them to cool for 5 minutes. Enjoy!

Is Pumpkin Keto Friendly?

Yes, pumpkin is a low carb vegetable! A half can of pumpkin puree contains about 3 net carbs, making pumpkin keto-friendly when used in moderation. Of course, you’ll want to mindful of your portion size as with anything else.

Looking for more keto dessert recipes? You might also like these: Best 4 Ingredient Keto Peanut Butter Cookies

Coconut Flour vs. Almond Flour

I prefer making these muffins with coconut flour, as it is lighter than almond flour. As a result, the muffins come out less dense and fluffier. You cannot substitute coconut flour for almond flour, as it is not a one to one replacement ratio. 1/4 cup of coconut flour equals about 1 cup of almond flour.

Additionally, coconut flour absorbs more liquid than other flours. As a result, you will need to use more eggs when baking with coconut flour in order for it to bind properly. 

How to Store Keto Pumpkin Muffins

These muffins can be stored on the countertop, or in the fridge, and should be good for about 3 days. If you would prefer to eat them warm, simply microwave them for about 10 – 15 seconds.

Recipe Tips

• The muffin batter will be fairly thick. This is expected, and there is no need to add any additional liquid to the batter.
• For less sweet muffins, only use 1/2 cup sweetener in the muffin batter. For sweeter muffins, use 3/4 cup. I used 3/4 cup of sweetener.
• If you have trouble swirling the cream cheese into the muffins, simply microwave the cream cheese mixture for about 15 – 20 seconds. This will help to soften it up.
• The amount of sweetener used in the cream cheese filling will impact the color of the cream cheese when baked. Using 1 tablespoon of sweetener will cause the cream cheese to stay whiter while using 2 Tablespoons caused the icing to be more transparent/glaze-like after baking.

Keto Pumpkin Muffins with Cream Cheese Swirl

Yield: 11 Muffins

Prep Time: 10 minutes

Cook Time: 22 minutes

Additional Time: 5 minutes

Total Time: 37 minutes

Unbelievably moist Keto Pumpkin Muffins swirled with a sweet cream cheese icing!

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Ingredients

For the muffins

• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 3/4 cup granulated sweetener, (I used Swerve)
• 2 Tablespoons pumpkin spice
• 4 eggs, beaten
• 1/2 cup unsalted butter, melted
• 1 1/2 teaspoon vanilla extract
• 3/4 cup pumpkin puree, (I used Libby's brand)

For the Cream Cheese Filling

• 4 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 - 2 Tablespoons sweetener, (to taste) See Notes

Instructions

1. Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners.
2. In a large mixing bowl, add the coconut flour, baking powder, sweetener, and pumpkin spice. Mix everything together.
3. Next, add the eggs, melted butter, vanilla extract, and pumpkin puree to the same bowl as the dry ingredients and mix everything together.
4. Fill each muffin cup in the muffin pan with a generous amount of the muffin batter.
5. Next, make the cream cheese filling. In a separate bowl, add all of the cream cheese filling ingredients and mix everything together.
6. Spoon about 1 teaspoon of the cream cheese filling onto each muffin. Use a toothpick to swirl the icing into the muffins. This doesn't have to be neat, and you will likely have some icing leftover.
7. Bake the muffins in the oven for 20 - 25 minutes. (My muffins took 22 minutes.) Allow them to cool for 5 minutes prior to serving.

Notes

• The amount of sweetener used in the cream cheese filling will impact how white it appears after being baked in the oven. For example, using 1 Tablespoon of sweetener will cause the icing to stay whiter. While using 2 Tablespoons of sweetener will cause the cream cheese swirl to appear more clear/glaze-like when baked.
• If you don't have a toothpick, you can also use a fork or a butter knife to swirl the cream cheese.
• My muffins were done right at 22 minutes.

Nutrition Information:

Yield: 11 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 100mgSodium: 108mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 4g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

These Keto peanut butter cookies that taste just as good as regular peanut butter cookies. You would never guess that this recipe is sugar-free. If you’re looking for a delicious low carb snack, while curbing cravings then keep reading!

The great thing about making low carb peanut butter cookies is that they don’t require any special baking skills because they are so easy to make! This recipe only calls for 5 ingredients and no fancy instructions. These cookies are really perfect when you need a snack on the go.

I made them the other day for my family and waited until after they were done eating them to tell them that they were sugar-free. No one could even tell the difference! Of course, that led to everyone asking how they still tasted so delicious.

To sweeten the cookies, I used Swerve granulated sweetener. It’s seriously my favorite low carb sweetener, and the great part is there are no crazy measurement conversions. It measures cup for cup just like real sugar. Pretty sweet right! (No pun intended…well maybe.)

What’s a good brand of keto peanut butter?

Of course, we also need a good keto peanut butter to make peanut butter cookies. Surprisingly, I already had one in my pantry from my last Daniel Fast stint. The brand I personally use is Smuckers Natural Creamy Peanut Butter. True natural peanut butter should only contain peanuts and less than 1% of salt. Also keep in mind that it’s very oily, and you’ll notice excess oil in the jar. I just mix it up prior to using it each time.

Peanut butter is great for the keto diet as long as it’s natural and sugar-free. 2 tablespoons of natural peanut butter contains about 6-7 carbs. To calculate net carbs subtract the carbs that come from fiber. This leaves us with about 2-4 net carbs which are perfectly fine.

Besides peanut butter and Swerve, the other 3 ingredients that I used in this recipe are 1 egg, vanilla extract, and a little baking powder. I prefer chewy peanut butter cookies, and I found that adding a little baking powder helps with that.

How to make Keto Peanut Butter Cookies

1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, add all of the ingredients. Stir just until combined. 
3. Separate the dough, and roll it into balls and place on a lined ungreased cookie sheet. (I was able to make 8 cookie dough balls with this recipe.
4. Using a fork, make criss-cross lines in the dough while also flattening the cookies by pressing down on them gently. (You can also slightly flatten the cookies with your hand or a spatula prior to marking them with the fork if you prefer flatter cookies.)
5. Once you finish flattening and marking the cookies, place them in the oven and bake for 12 -15 minutes. (Mine were done in 12.)
6. Remove the cookies from the oven, and let them cool for at least 5 minutes. Then enjoy.

Keto Peanut Butter Cookies

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Easy 4 ingredient keto peanut butter cookies.

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Ingredients

• 1 cup natural peanut butter, (unsweetened)
• 1 cup Swerve
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 tsp baking powder, (optional for chewier cookies)

Instructions

1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, add all of the ingredients. Stir just until combined.
3. Separate the dough, and roll it into balls and place on a lined ungreased cookie sheet. (I was able to make 8 cookie dough balls with this recipe.
4. Using a fork, make criss-cross lines in the dough while also flattening the cookies by pressing down on them gently. (You can also slightly flatten the cookies with your hand or a spatula prior to marking them with the fork if you prefer flatter cookies.)
5. Once you finish flattening and marking the cookies, place them in the oven and bake for 12 -15 minutes. (Mine were done in 12.)
6. Remove the cookies from the oven, and let them cool for at least 5 minutes. Then enjoy.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 23mgSodium: 158mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 2gProtein: 9g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/