Gluten-Free Keto Pumpkin Muffins
Six tender, spiced pumpkin muffins built on almond flour and pumpkin puree, sweetened with keto-friendly Lakanto and topped with tangy maple cream cheese frosting and candied pecans. Perfect for low-carb breakfast or dessert, these deliver fall flavors without blood sugar spikes. The combination of pumpkin pie spice and vanilla creates warmth while heavy cream adds richness that keeps these muffins moist despite the absence of regular flour.
Ingredients
- 8 oz pumpkin puree
- ½ cup almond flour
- ⅓ cup Lakantoerythritol or monk fruit sweetener1:1ketolow-carb
taste slightly different but similar carb profile
Full guide → - ¼ cup heavy cream
- 1 egg
- 1 tsp pumpkin pie spicecinnamon+nutmeg+ginger0.5 tsp cinnamon+0.125 tsp nutmeg+0.125 tsp gingerallergen-friendly
conf:4
Full guide → - ½ tsp vanilla extract
- 2 oz cream cheese, softened
- 2 tbs low carb maple syrup
- 1 tbs heavy cream
- 1 tbs confectioner's Swerve
- 6 caramelized pecans, see separate recipe
Instructions
- 1
Preheat oven to 375F and line a six-hole muffin pan with silicone liners.
- 2
Combine pumpkin puree, almond flour, Lakanto, heavy cream, egg, pumpkin pie spice, vanilla extract, and softened cream cheese in a stand mixer.
- 3
Beat until smooth.
- 4
Divide mixture evenly among muffin pan holes.
- 5
Bake for 25 minutes or until cooked through.
- 6
Cool completely in pan.
- 7
Beat softened cream cheese, confectioner's Swerve, heavy cream, and low carb maple syrup until combined for frosting.
- 8
Spread frosting over cooled muffins.
- 9
Top each with a caramelized pecan.
Tips
Use a stand mixer to achieve a completely smooth batter with no flour lumps, which ensures even crumb texture throughout.
Cool muffins fully before frosting to prevent frosting from melting off.
Make caramelized pecans ahead and store separately so they stay crispy.
Good to Know
Airtight container, refrigerator, up to three days. Frosting may soften at room temperature.
Bake muffins without frosting up to two days ahead. Frosting can be made and refrigerated separately up to two days. Assemble day-of for best texture.
Room temperature or chilled. Pairs with black coffee or herbal tea for low-carb breakfast.
Common Mistakes
Overmix the batter to avoid dense, tough muffins.
Frost warm muffins to avoid frosting melting and sliding off.
Skip caramelizing pecans to avoid mushy topping after three days storage.
Substitutions
Dairy-Free Swaps
General Alternatives
taste slightly different but similar carb profile
Full guide →conf:4
Full guide →FAQ
Can I make these dairy-free?
Partially. Replace heavy cream with coconut cream (same ratio) and cream cheese with coconut cream or cashew cream, though texture and tang will shift. Frosting will be thinner.
What if I don't have a stand mixer?
Whisk wet ingredients together, then fold in dry ingredients by hand until just combined. Do not overmix. Batter may be slightly lumpy but will smooth during baking.
Can I freeze these?
Yes. Freeze unfrosted muffins up to two months in an airtight freezer bag. Thaw at room temperature. Frosting does not freeze well due to dairy breakdown.