Keto Pumpkin Spice Muffins
A reliable easy harvest muffin that is extra soft and moist, bursting with spices, and topped with velvety smooth icing.
Servings 16
Calories 239kcal
Ingredients
- 2 cups almond flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2/3 cup brown sweetener
- 1 cup pumpkin puree
- 6 eggs room temperature
- 1/4 cup butter melted
- 1 tsp vanilla extract
- 1 tsp pumpkin spices more if desired
Cream Cheese Icing:
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 cup powdered sweetener
- 1 tsp vanilla extract
- 1 TB heavy cream as needed
Instructions
- Preheat oven to 350 degrees.
- Line 12 muffin cups with liners(paper or silicone).
- Mix dry ingredients in a medium size bowl. Set aside.
- In another mixing bowl, combine wet ingredients, and combine using a hand mixer.
- Add dry ingredients in parts, mixing to combine. Fill liners 3/4 full. Bake 22 minutes or until toothpick comes out clean.
Cream Cheese Icing:
- Combine all ingredients until smooth. Adding heavy cream as needed.
Video
Notes
Total carbs: 4g
Fiber: 2g
Net carbs: 2g
serving size: 1 muffin
makes approximately 16 muffins
Nutrition
Serving: 1muffin | Calories: 239kcal | Carbohydrates: 4g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 211mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2942IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg