To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sweetener, scraping bowl occasionally, until smooth and creamy about 3-5 minutes. These mini keto pumpkin muffins are so easy to make and a delicious way to start your morning. Ok, back to these keto cream cheese muffins. Add the sweetener, and vanilla and beat until well combined. It will be just about 2 tablespoons for each muffin. ; In a large bowl, mix together pumpkin and both sugars until smooth. To make the frosting, combine room temperature cream cheese, cream, vanilla extract, and 1/2 cup swerve confectioners sugar in a bowl. Whisk in the low carb sweetener and vanilla. Lover of good food, northern lakes, peanut butter fat bombs, Boston Terriers and the keto diet. I know it seems a bit early to be posting a pumpkin-based recipe, but honestly, these are just too […] 3/4 cup confectioner's sugar-substitute, I used Lakanto Powdered; 1/2 teaspoon of vanilla extract; 1/4 cup of unsalted butter, room temperature 3-4 tablespoons of heavy whipping cream; 4 ounces of full-fat cream cheese, softened If you want to make these keto pumpkin muffins without the cream cheese frosting on top, the macros will be slightly different. I’m a huge pumpkin spice fan so these keto pumpkin cream cheese muffins are always first on my baking list of Fall recipes. These keto pumpkin muffins are unbelievably moist, fluffy, and swirled with a sweet cream cheese frosting. I think it’s a little over powering but still very delicious. Let’s get started so you can head in the kitchen to whip … Then continue to pipe frosting on the outside to cover the hole. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes. Here it is, friend – these are the irresistible, soft keto pumpkin cookies that instantly became a favorite. Take your frosting and scoop it into a piping bag. Remove from the heat and set aside to cool. Lakanto Monkfruit Powdered – The powdered version is ideal for frostings. Now it may sound too good to be true but these muffins are perfectly keto-friendly, contain no sugar, and they’re also gluten and grain-free. Let it sit on the counter for at least 30 minutes before using. Make the Frosting: In a deep bowl, use an electric mixer to beat the cream cheese, soft butter, vanilla, and sweetener until smooth and fluffy. Once your muffins are done, take them out of the oven and set them aside to cool down completely. Mix in the eggs one at a time. These add moisture, healthy fats and some fiber to your muffins. How to make the cream cheese frosting: To make the cream cheese frosting, mix the cream cheese, powdered erythritol, cinnamon and vanilla, until smooth. These delicious keto pumpkin cream cheese muffins are one of the best things you will taste and they are only 4 net grams of carbs! I've been waiting all year to make these cookies. It’s a secret ingredient that other keto pumpkin cream cheese muffin recipes don’t have and it really amplifies the Fall flavor! Before topping your pumpkin muffins with the cream cheese frosting, make sure they have cooled down completely otherwise the frosting will run and you’ll end up with a delicious mess. This recipe contains 1 1/2 cups of pumpkin puree, so that amounts to 1.4 net carbs per keto pumpkin cream cheese muffin. Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. This keto muffin is a perfect year round breakfast treat, but it has pumpkin in it which makes it jump to the top of the list of fall foods! All things pumpkin, maple, pecan, and chocolate are currently on my mind, along with soups, slow cooker meals, and casseroles. Bake in the oven for 20 – 25 minutes, and then allow them to cool for 5 minutes. Add the eggs, melted butter and vanilla extract to the bowl and beat until blended. Sprinkle with pumpkin pie spice if desired. A good natural peanut butter should work great and not alter the nutritional values very much . You can poke a hold in the top of the muffin to insert the cream cheese frosting into the center of the muffin. And now we’re onto suuuper tender and moist gluten free and keto pumpkin cupcakes.. Pour the batter into the muffin tin (the batter should make seven muffins). keto approved maple pecan syrup by ChocZero. There are so many things to be excited about during the fall season. PLEASE LIKE AND SUBSCRIBE! =)It’s fall and that means it’s pumpkin season! Light and full of flavor, these low carb muffins deliver the best flavors of fall. Boy, do I have a treat for you today! Remove from the oven and let cool completely before frosting. Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve. Using a hand mixer, cream together the cream cheese, butter and erythritol. These amazing Keto Pumpkin Cinnamon Rolls are bursting with flavor and contain about 2 net carbs each! Leave it to cool while making the cream cheese frosting. Only 0.7g net carbs per muffin. Enjoy them as a nutritious breakfast or snack, or top with Keto Cream Cheese Frosting … Your house is going to smell amazing once these are in the oven. Thanks so much for a fantastic addition to my keto recipe collection. Click here to buy it and use my code TKG15 to get 15% off at check out!!!. Mix the two ingredients for 3-5 minutes or until it becomes creamy and smooth. I.e. With or without cream cheese frosting, these sugar free, gluten free pumpkin muffins make for a great keto snack too! Instructions (for the keto pumpkin spice cake) Preheat the oven to 325 degrees. It’s just the right level of pumpkin spice without it being loud and overbearing. These multi-layered keto muffins have it all. Keep refrigerated until ready to use; Let the muffins cool completely before frosting, then pipe or smear on a good portion of whipped cream cheese frosting. Softer than a regular sugar cookie, my Keto Pumpkin Cookies with Maple Cream Cheese Frosting are even more delicious. A single serving for a soft, chewy keto chocolate chip cookie that you can make in minutes. Please enjoy all my keto recipes, ask me a question if you need anything or have suggestions. Whip until fluffy and smooth. ; Whisk together the almond flour, coconut flour, egg white protein powder, pumpkin pie spice, baking powder and salt in a medium-sized bowl and set aside. Some of the links in the website contain affiliate links and if you go through them to make a purchase, will make a commission. Thanks!! Be sure to use a kitchen timer to avoid overcooking or undercooking your muffins. Bake at 350 degrees for 20-25 minutes or until they start to brown on top. You can simply frost the top of the muffin by piping some on top using a pretty star tip or which ever piping tip you want to use. But if we’re being honest, the most important thing to know is that cream cheese frosting is involved. Keto Pumpkin Cream Cheese Muffins {Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free} Cream cheese and pumpkin pie spice swirled in moist muffins and topped with cinnamon sugar streusel topping. In a lined muffin tin, fill each section about ¾ of the way full and add a dollop of cream cheese on top, using a toothpick to incorporate the cream cheese mixture into the pumpkin muffin mixture. Net Carbs/Serving + Keto-friendly Alternatives, Cheesy Keto Chicken Fritters with Creamy Lemon Dill Sauce, Bacon-Wrapped Salmon Bites with Creamy Honey Mustard Dipping Sauce, Garlic Cilantro Butter Steak with Bacon-Wrapped Asparagus, OMG-worthy Philly Cheesesteak Stuffed Bell Peppers (Keto-friendly), Zucchini Sliders (Easy Low Carb Burger Recipe), Fat Bomb Keto Breakfast Muffins (Energy on the Go), Sausage and Cheese Keto Egg Muffins (These Reheat Really Well), Moist Cream Cheese Keto Blueberry Muffins (Mom Recipe Favorite), View All the 5-Ingredient Keto Cookbook Recipes. Sweetener – Powdered swerve, or another brand of low carb powdered sweetener is key to getting a smooth and creamy texture.Don’t use a granulated sweetener. Meanwhile, make the frosting. it’s an ultra special treat. For one muffin,Calories: 162Fat: 12.7 gNet Carbs: 4.3Protein: 4.1 g. It’s best to store these pumpkin muffins in an air tight container so they don’t dry out. How to make Keto Pumpkin Muffins. Instructions (for the keto cream cheese frosting) In a large bowl, blend cream cheese and butter together until combined. Only 0.7g net carbs per muffin. Whip until fluffy and smooth. These warm, pumpkin and cinnamon spiced rolls are topped with a maple cream cheese frosting you will love! Pumpkin is keto approved! In a bowl mix together the almond flour, ground cinnamon and baking powder and set aside. Based on a full frosting recipe making 16 servings, each serving is about 24 calories, 1.1g net carbs, 0.8g fat, and 2.4g protein. Required fields are marked *. Spongy keto pumpkin muffins are topped with a sweet and tangy cream cheese frosting. You can spoon mixture into a piping bag or you can simply spread each muffin with frosting using a knife. Scoop the batter into the prepared muffin cups. If you’ve baked with all keto-approved ingredients before and they turned out like hockey pucks, you probably forgot to beat the eggs until fluffy. So you can come back and make this tasty keto pumpkin cream cheese muffins recipe! Keto Pumpkin Cupcakes With Cream Cheese Frosting {Paleo} Published: Oct 9, 2019 Modified: Nov 28, 2020 By: Cassidy Stauffer Word Count: 1717 words. Keto Cream Cheese Frosting: Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes. Top each with the cream cheese mixture. Line two 12 capacity muffin tin pan with cupcake liners. In a small bowl, whip the egg. Add the pumpkin puree to the eggs, then add in the other wet ingredients. Fat Bomb Keto Breakfast Muffins (Energy on the Go) Sausage and Cheese Keto Egg Muffins (These Reheat Really Well) Moist Cream Cheese Keto Blueberry Muffins (Mom Recipe Favorite), 1/3 cup almond flour ½ tsp baking soda pinch of salt 1 tsp cinnamon ¼ tsp ground ginger ½ tsp ground nutmeg 2 eggs ½ cup granulated Stevia or other low carb granulated sweetener 1 cup natural almond butter ½ cup homemade or canned organic pumpkin puree 1 tsp pure vanilla extract, For the frosting: 4 oz cream cheese 4 oz butter 3 tbsp granulated Stevia or other low carb granulated sweetener, I just got done making these muffins and here’s how mine turned out. I doubled the recipe and had to use peanut and almond butter cause I only had enough of I cup of each. Almond flour is a far healthier alternative to white flour because it’s higher in dietary fiber which is essential for good digestion, contains a good amount of monounsaturated fat, and is high in minerals such as calcium, iron, potassium and magnesium. Their line of low carb syrups are sugar-free and sugar alcohol free. It’s just the right level of pumpkin spice without it being loud and overbearing. Bake the muffins for for 22-26 minutes, until the muffins … Cinnamon, nutmeg and ginger together scream “fall”, so be warned. Slowly add in the powdered erythritol and mix until fluffy. Wanted to add a picture but couldn’t. Home / Keto Recipes / Breakfast / Keto Pumpkin Cream Cheese Muffins. These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. Anything is possible with a little creativity and small tweaks to the traditional muffin recipe. I do recommend using the sugar-free maple syrup because it adds moisture and a hint of maple flavor to this recipe. To make the frosting, combine room temperature cream cheese, cream, vanilla extract, and 1/2 cup swerve confectioners sugar in a bowl. Pipe a generous amount onto each keto pumpkin muffins. Reading Time: About 9 minutes to read this article. Blame it on the plunging temperatures, but we’ve already been overindulging in pumpkin spice lattes (gf, keto, paleo & vegan!). These cream cheese keto blueberry muffins are super moist and they’re an excellent source of antioxidants, making them a delicious and nutritious way to start your day off on the right foot.