Gluten-Free Keto Pumpkin Muffins

Why Make This Recipe

These Gluten-Free Keto Pumpkin Muffins are tasty and easy to make. They are perfect for anyone who wants a healthy snack or breakfast without gluten or high carbs.

These muffins are moist, flavorful, and packed with good ingredients, making them a great choice for a low-carb diet.

How To Make Gluten-Free Keto Pumpkin Muffins

Ingredients:

• 1 tbsp avocado oil (for greasing muffin liners)
• 4 large eggs
• 1/2 cup pumpkin puree
• 4 tbsp unsalted butter, melted and cooled
• 1 tsp stevia glycerite (equivalent to 1/3 cup sugar)
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 6 tbsp coconut flour (44 grams)
• 1 tsp baking powder (gluten-free optional)
• 8 oz cream cheese, softened
• 1/4 cup pumpkin puree
• 1 tsp stevia glycerite (equals 1/3 cup powdered sugar)
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease muffin liners with avocado oil.
2. In a big bowl, mix the eggs, 1/2 cup pumpkin puree, melted butter, stevia glycerite, vanilla extract, and ground cinnamon until smooth.
3. Add coconut flour and baking powder to the mixture. Stir until everything is well combined.
4. Pour the batter into the greased muffin liners, filling them about 2/3 full.
5. In another bowl, mix cream cheese, 1/4 cup pumpkin puree, stevia glycerite, ground cinnamon, and vanilla extract until creamy.
6. Spoon a little of the cream cheese mixture on top of each muffin.
7. Bake for 20 minutes or until a toothpick comes out clean.
8. Let the muffins cool for a few minutes before removing them from the pan.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 12 people, and each serving has about 200 calories, 5 grams of protein, and 15 grams of fat.

How To Serve Gluten-Free Keto Pumpkin Muffins

These muffins are great on their own or with a bit of butter spread on top. Enjoy them warm, or you can also serve them with a cup of coffee or tea for a nice snack.

How To Store Gluten-Free Keto Pumpkin Muffins

Store the muffins in an airtight container in the refrigerator. They will stay fresh for about 5 to 7 days. You can also freeze them for up to 3 months. Just thaw them in the fridge when you’re ready to eat.

Tips To Make Gluten-Free Keto Pumpkin Muffins

• Make sure your cream cheese is fully softened for easy mixing.
• Adjust the sweetness by adding more or less stevia glycerite to suit your taste.
• You can add nuts or chocolate chips if you like some extra texture.

Health And Benefits Of This Recipe

These Gluten-Free Keto Pumpkin Muffins are good for your health because they are low in carbs and high in healthy fats. They use coconut flour, which is gluten-free and has more fiber than regular flour. Pumpkin is full of vitamins like Vitamin A and antioxidants, making these muffins a nutritious option.

Variation

You can add different flavors by using spices like nutmeg or ginger. For a chocolate twist, try adding sugar-free chocolate chips to the batter.

FAQs

Q: Can I substitute the coconut flour?
A: Coconut flour works best for this recipe. If you want to use almond flour, you may need to adjust the amounts since almond flour absorbs less liquid.

Q: Do I need to use stevia glycerite?
A: Stevia glycerite keeps the muffins low in sugar. You can use another low-carb sweetener if you prefer, but be careful with amounts as they vary in sweetness.

Q: Can I make these muffins vegan?
A: To make them vegan, substitute eggs with flax eggs (mix 1 tablespoon ground flaxseed with 2.5 tablespoons water for each egg) and use plant-based butter.