Vegan: Again the way the recipe is right now is not vegan. I am honored that my Keto pumpkin muffins were the best you have ever made Carla. Bake for 10-15 minutes instead of the normal 25 minutes since they cook more quickly. I always get nervous with desserts that have cream cheese in them so I air on the side of caution. Paleo Pumpkin Muffins with Almond Flour - Perfect Paleo Diet, Paleo Chai Spice Banana Muffins - Tastes Lovely, Preheat your oven to 350ºF with the oven rack in the middle. So easy! So if you are dairy-free, leave out the cream cheese swirl and enjoy a special fall treat. Success! Crazy right? I suppose you could use them, but I found that the recipe really doesn’t need either. Not only do I prefer the texture of canned pumpkin, but it’s also so so easy. You can absolutely freeze your leftover keto-friendly pumpkin muffins! Thanks for sharing! SO LIGHT AND FLUFFY AND DELICIOUS!! Pumpkin, buttery heaven. If you are dairy-free or don’t like cream cheese, leave it out. I followed the recipe exactly, except I put it in a loaf pan and baked a bit longer as needed. Yes these absolutely can be made with a hand mixer or a food processor. The weather is changing, our mornings and nights are crisp while the days are still sunny and warm. Yummy pumkin flavor, great texture and we really enjoyed the crunch of the pumpkin seeds on top! I am so glad you will be able to enjoy them too! I’m so happy to share these keto-friendly pumpkin muffin recipe with you. Paleo, gluten free, grain free, dairy free, refined sugar free, soy free, clean eating, real food. I really have been happy with all of my different muffin recipes that have the combo. Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag. These keto pumpkin muffins are made with almond flour and sweetened with monkfruit, which has 0 net carbs! Easy, Keto Low-Carb Pumpkin Muffins is a quick, keto friendly and gluten-free recipe using coconut flour, almond flour, and pumpkin spice.These muffins are great for breakfast or dessert.Top them with cream cheese frosting or fold in sugar-free chocolate chips! If you don’t like cream cheese, you still can enjoy these amazing coconut flour pumpkin muffins. What makes these low carb pumpkin muffins even better than just plain pumpkin muffins is that they are low carb pumpkin cream cheese muffins…that’s right they have cream cheese in them! have a delicious cream cheese swirl making them moist, flavorful, and full of pumpkin spice goodness. Dairy-Free: The way the recipe is currently it is NOT dairy-free. The flavor is great, but the texture came out very eggy. I DID warn you in the low carb keto pumpkin cheesecake and gluten free paleo pumpkin bread. These low carb pumpkin muffins are considered to be keto because of the low net carb count. I just love sharing tips and recipes and when they are well received it makes it all worthwhile. If you eat them while still warm they can fall apart easily, especially since the cream cheese swirl makes them very soft on top. ★☆ My husband and kids love these muffins too! Isn’t it great to just blend the ingredients in a blender Brittney? These are the BEST Keto Pumpkin Muffins that I have every made! The sugars used in this muffin recipe … And I don’t have to use paper muffin liners and waste any of my delicious keto pumpkin muffin that got stuck to the muffin liner. I’m pulling out my sweaters, and leggings but do you know that else I’m doing? Don’t use pumpkin pie filling…that is full of sugar and added ingredients. They are easy, and a great option for those who are on a low carb diet or gluten-free. These are fantastic! Option 2: Replace the cream cheese with vegan cream cheese, and the heavy cream with almond milk. Keep in mind that the cream cheese swirl will still be pretty soft even after the muffin is cooked. Lightly spray the liners with a cooking spray.Â, Use a cookie scoop and fill the muffin liners about ¾ of the way full.Â, In a small bowl combine the softened cream cheese, powdered Swerve, heavy cream, and vanilla. I am so happy you will be making them again. Can this be made in a food processor or using a mixer? They looked beautiful too! These pumpkin muffins are fantastic! I buy all my ingredients from Costco and I make up a container and keep it in my spice cabinet. IMPORTANT –  Please make sure that your cream cheese is softened otherwise, it will not be the right texture. Let’s put pumpkin in everything! I either place them in a large Ziploc bag or in an air-tight container. Keywords: Keto Pumpkin Muffins, low carb pumpkin muffins, almond flour pumpkin muffins, Keto Pumpkin Cream Cheese Muffins, coconut flour pumpkin muffins, Pumpkin Keto Muffins, Keto Pumpkin Spice Muffins, Keto Pumpkin Cheesecake Muffins, Low Carb Pumpkin Cream Cheese Muffins, Keto pumpkin muffin recipe, Pumpkin Muffins with almond flour, Keto-friendly pumpkin muffins, Keto pumpkin muffins with cream cheese swirl, Easy Keto Pumpkin Muffins, Best Keto Pumpkin Muffins, Tag @ICantBelieveItsLowCarb on Instagram and hashtag it #ICantBelieveItsLowCarb, Your email address will not be published. Keto Pumpkin Muffins. Almond flour pumpkin muffins stay moist and soft like the original recipe that’s why I use this flour as the main ingredient in this keto muffin recipe. I’ll be enjoying these keto pumpkin all October long for breakfast or for a quick protein packed snack. STEP 5: Place the muffin liners in the pan. The almond flour gives these muffins a delicious nutty bite, and a wonderful texture. Make the batter the exact same way as the normal ones. Keto Pumpkin Muffins Recipe + Video – moist protein packed pumpkin muffins made with almond flour and sweetened with monk fruit. I just prefer the blender. Whisk the ingredients together. Stir together, making sure to get all the lumps out.Â. If you’re in the mood for some other Keto-friendly muffins, check out our: All of them are Keto-friendly and low carb, and will have your friends raving! of cinnamon, 1/2 tsp. SO happy to have you here! Please try again. If you are unsure which brands of almond flour or coconut flour to buy, because there are several out there, here are my 2 favorites: I actually don’t use butter or oil for these Keto pumpkin muffins. I also love how easy they are to make. The batter is a thicker batter, so use a butter. That means that technically you can eat 3 of our muffins and it will still be fewer calories than 1 pumpkin muffin from Dunkin. Master the perfect keto almond flour pumpkin muffins recipe that will make even the least basic pumpkin lover, swoon. You should fill the muffin cups 5/6 full. Stir until it’s all combined.Â, Place the muffin liners in the pan. But in all seriousness, the cream cheese swirl is not only key to these low carb pumpkin muffins, but it just takes them to another level. Yummy!! Thanks for a great seasonal muffin, Natalie! Today we’re going to share with you our new recipe for keto pumpkin muffins. Ingredients for Pumpkin Keto Muffins. or chia eggs. Very moist, soft and pumpkin-y. If you have tried our Pumpkin Chocolate Chip Muffins and loved them, then I think you are going to love these ones too.Â. I have trouble getting him to eat enough so …. Overbaking them will dry them out and leave you with a dry coconut flour pumpkin muffin, which no one wants. They will last up to 5 days if stored properly. Well, to be exact it’s a cream cheese swirl, and they are swirled to perfection. It turned out awesome! Place them in an air-tight, freezer-safe container and freeze them for up to 2 months. Thank you! I have not tried using an egg replacer in these keto pumpkin cream cheese muffins, but we have in others. I’m so glad you liked them Charis! Maybe next time try them as muffins as opposed to a loaf. That’s half an egg per muffin! The majority of the recipe is almond flour, and then just about 2 tablespoons of coconut flour. For those of you who do not eat eggs, chia eggs and flaxseed eggs work well as egg replacements. Delicious! I will be making these again! I’m going to make another batch today; these are my new favorite muffins! So glad the spice level was just right Coleen. I just made the pumpkin muffins. A lot of muffins that you will find in bakeries and different donut shops are not going to be the healthiest option, contrary to what you may think. I love it! Using a toothpick swirl the cream cheese into the muffin batter.Â, Bake for 25 minutes. It is my absolute favorite sweetener. Will definitely make again. STEP 2: Start off with our dry ingredients. Just make sure that your canned pumpkin is 100% pumpkin, and there aren’t any added ingredients. Wow! So, so glad you liked these Amanda! Whisk together until very smooth.Â, Add  ½ tsp of the cream cheese mixture on top of each muffin.