Keto Pumpkin Muffins with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 1x
Scale
Ingredients
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
Instructions
- Preheat oven to 350ºF.
- Line a 12-cup muffin pan with paper cups. Set aside.
- In a bowl combine the almond flour, baking soda, pinch of salt, cinnamon, ground nutmeg and ground ginger. Set aside.
- 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.
- Add the almond butter and pumpkin puree and beat until well combined.
- Add in the almond flour mixture and beat until smooth.
- Scoop the batter into the prepared muffin cups.
- Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- 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.
- Add the cream cheese and beat until well combined.
- Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve.
Nutrition
Find it online: https://ketopots.com/keto-pumpkin-muffins