Epic Keto Pumpkin Muffins Recipe

Epic Keto Pumpkin Muffins   

If you love pumpkin spice, then these epic keto pumpkin spice muffins are for you! Flavored with real pumpkin as well as pumpkin spice these muffins are guaranteed to please anyone who likes the flavor of pumpkin spice! 

Not only is the flavor wonderful, but the texture of these are also soft and mimic the texture of a traditional muffin! I dare you to share them with your friends who still indulge in carb packed desserts. If anything was to convince them they could leave their carbs behind and enjoy life the healthy way, these will!

Ingredient List

1/4 Unsalted Butter

2 Ounces Cream Cheese

1/2 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)

1 Large Egg

1/2 Cup Canned Pureed Pumpkin

1/3 Cup Pumpkin Mölk

1 Teaspoon Vanilla Extract

1/4 Teaspoon Sea Salt

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Tablespoon Gelatin

1/2 Teaspoon Cinnamon

1 1/2 Cups Finely Ground Almond Flour

1/3 Cup Lily’s White Chocolate Chips (Or your favorite sugar-free white chocolate chips)

 

While this may be a longer ingredient list than some of our recipes, these keto pumpkin muffins are very easy to make! The key to achieving top notch quality in these muffins simply is achieved by using top notch ingredients. 

By using a brown sugar substitute you get a subtle brown sugar flavor that pairs very well with the flavor of pumpkin spice. I used So Nourished’s Gold Brown Sugar and absolutely  LOVED it! It has the texture of brown sugar, and tastes great! However, you may have a brown sugar substitute you like better, and if you do feel free to use it instead and let me know what it is! I would love to try it!

I also always use Blue Diamond’s almond flour in all my recipes. While there are many good quality almond flours out there, blue diamond has a finer grind than most resulting in softer and fluffier baked goods.

Jocko’s Pumpkin Mölk is also very essential to success with this recipe! This top of the line, keto friendly protein powder is the key to the tasty pumpkin spice flavor of these muffins!  This scrumptious protein powder can be found on Origin Maine’s website along with a bunch of other great flavors. Use our coupon code KMCGEHEE10 to take ten percent off your purchase of pumpkin mölk, and go ahead and shop around Origin Maine while you are there. Our coupon code will get you ten percent off site wide!

I know, after this spill l I may seem like a salesman, and perhaps I am. However, each one of the products I recommend because I believe in it wholeheartedly, and have yet to find a better product. By using these specific brands of products,  you are well on your way to success in the world of low carb baking.

The rest remains in your hands. 🙂 

How to Make Epic Keto Pumpkin Muffins

Once you have gathered all your ingredients and got in a morning lifting session 😉, preheat your oven to 350° Fahrenheit. Using either olive oil or avocado oil spray grease a twelve cup muffin tin thoroughly. You may also line the tin with cupcake liners if you would prefer.

Next, break out your Kitchen Aid or a hand mixer, and mix your cream cheese, butter, and sweetener together until all the ingredients have been evenly combined.

Add your egg and pumpkin, then mix on low until everything has been well blended. You may have to shut off the mixer, scrape the sides then mix again if your cream cheese mixture is sticking to the sides of the bowl.

Once you have a nice runny mixture, add the gelatin, baking powder, baking soda, salt, vanilla, and cinnamon, and mix again until well combined.

Now add your almond flour and mix, scraping the edges of the bowl as before to ensure everything is mixed properly.

After you have mixed in the almond flour, add your white chocolate chips and mix on low just long enough to have them evenly distributed in the batter.

Be careful not to overmix at this point or you may have white chocolate shards in your muffins rather than white chocolate chips!

Now that your batter is mixed and ready to go, it’s time to fill your muffin tins. Using a spoon or small measuring cup, fill your prepared muffin cups approximately two thirds of the way full with batter. 

Bake for 15 to 18 minutes or until the edges have begun to brown and the middles have set.

Let the muffins cool completely before removing them from the pan to help ensure they come out whole and without a hitch! Once they have cooled use a thin rubber spatula, and run it along the edge of each muffin before removing them from the wells. By following these two simple little tips I have found my muffins generally come out seamlessly!

Once the muffins have been removed from the pan brew yourself a cup of coffee and enjoy the flavors of fall!

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