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    Home » Baking » Keto Orange Glazed Pumpkin Muffins

    Published: Oct 31, 2020 by Deb Belsha · This post may contain affiliate links

    Keto Orange Glazed Pumpkin Muffins

    Jump to Recipe

    These keto orange glazed pumpkin muffins are sweetly spiced with cinnamon, nutmeg, ginger and cloves. The pumpkin gives them the softest texture and the delicate orange glaze is the perfect topping for these delicious muffins. You will love them as part of a low carb breakfast or a snack.

    Are pumpkin muffins good for a keto diet?

    You can be assured that pumpkin has many health benefits and can be part of a low carb, keto diet. According to Medical News Today, one cup of pumpkin has about 9 grams of carbohydrates. It is also low on the glycemic index which means it is least likely to raise blood sugar. Pumpkin has lots of beta carotene which converts to Vitamin A. It is also rich in potassium and Vitamin C which supports heart health.

    What are the ingredients in Keto Pumpkin Muffins?

    • Almond flour
    • Coconut flour
    • ginger, cinnamon, cloves and nutmeg
    • baking powder, salt
    • sugar substitute ( I used Monkfruit & Swerve)
    • Eggs
    • heavy cream
    • canned pumpkin puree (not pumpkin pie filling)
    • canola oil
    • vanilla extract
    almond & coconut flours, monkfruit, Swerve, baking powder, canola oil, nutmeg, pumpkin pie spice,pumpkin puree, eggs, vanilla

    What substitutions can you make?

    • I don't recommend changing the type or amounts of flour. This recipe was tested as listed so I'm not sure how it would turn out if any were changed.
    • You can use any neutral oil you like (vegetable or coconut) or even melted butter.
    • The spices can be increased or decreased as you like. If you have a bottle of pumpkin pie spice, you can use 2-3 teaspoons of that instead.
    • There are many different types and brands of sugar substitutes. I prefer erythritol (Swerve) and Monkfruit because I believe it has the least cooling effect/aftertaste than some others I have used.
    keto pumpkin muffin dry & liquid ingredients in glass bowl. paper liners in muffin pan.

    How to make keto orange glazed pumpkin muffins from scratch?

    • Sift the flours to remove any lumps. Stir together all dry ingredients in one large bowl.
    • Mix all wet/liquid ingredients in another bowl.
    • Pour the dry/flour mixture into the liquid ingredient bowl and stir well to combine.
    • Place paper liners in a 12 cup muffin pan.
    • Lightly spray the cups with nonstick baking spray.
    • Fill muffin cups (I used a cookie scoop) and lightly smooth the top with a spoon.
    • Bake in a preheated 350°F oven for 20-30 minutes. Test at 20 minutes with a toothpick or skewer in the center to see if it comes out clean. If needed, bake for an additional 10 minutes.
    keto pumpkin muffins on cooling rack
    • Cool in the pan for 10 minutes, then remove muffins to cooling rack for 1-2 hours until fully cool.
    • Prepare the orange glaze.
    • Mix the powdered sugar substitute and heavy cream to create a glaze. Add the orange extract. Taste to see if you'd like more orange flavor and if so, add another ½ teaspoon at a time.
    • If the glaze is not thin enough to drizzle, add another tablespoon or so of heavy cream. Top with roasted pumpkin seeds.
    orange glazed keto pumpkin muffins on cooling rack

    I hope you enjoy these pumpkin muffins. If you would like more breakfast and snack ideas, you may want to try my Low Carb Pecan Banana Bread or my Crustless Broccoli and Sun-dried Tomato Quiche. Leave me a comment below if you've tried them and if you'd like to see other keto muffin recipes. 😊

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    keto pumpkin muffins with orange glaze, pumpkin seeds on cooling rack

    Keto Orange Glazed Pumpkin Muffins

    • Author: Deb
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 12 servings 1x
    • Category: Breakfast, Dessert
    • Method: Oven
    • Cuisine: american
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    Description

    These keto orange glazed pumpkin muffins are sweetly spiced and have the softest texture.  A delicate orange glaze is a delicious topping for this muffin that is perfect for breakfast or a snack.


    Ingredients

    Scale
    • 1 ½ cups fine almond flour, sifted 
    • ⅓ cup coconut flour, sifted
    • 3 tsp. baking powder
    • ¼ tsp salt
    • ½ cup brown sugar substitute ( I used Swerve)
    • ¼ cup Monkfruit
    • 2 tsps. cinnamon  *see note
    • ¼ tsp. ginger
    • ¼ tsp. cloves
    • ½ tsp. nutmeg
    • 4 large eggs, room temperature
    • ¾ cup pumpkin puree (not sweetened pumpkin pie filling)
    • ½ cup of vegetable, canola or coconut oil
    • 1 tsp. vanilla
    • ¼ cup heavy cream

    Glaze

    • ½ cup powdered sugar substitute ( I used Swerve)
    • ¼ cup heavy cream
    • 1 tsp.  teaspoon orange extract
    • ¼ cup roasted pumpkin seeds (optional)
    • 1 tsp. vanilla

    Instructions

    1. Preheat oven to 350°F.  Place paper liners in a 12 cup muffin pan.  Lightly spray with non stick cooking spray.**
    2. Sift the flours into a large bowl.  Whisk in the sweetener, spices, baking powder and salt.
    3. In a large bowl, mix the pumpkin, eggs, cream, oil and vanilla.
    4. Pour the flour mixture into the pumpkin mixture and stir thoroughly to combine.   
    5. Using a large cookie scoop or spoon, fill the muffin cups with the batter.  To allow consistent baking, make sure each cup is evenly filled.
    6. Use a spoon to smooth down the top of the muffin batter.
    7. Place pan on middle rack of preheated  oven and bake for 20-25 minutes.  Test at 20 minutes with a toothpick. The muffins are done when it comes out clean. Bake an additional 5-10 minutes if needed.
    8. Place muffin pan on cooling rack for about 10 minutes until muffins are cool enough to handle.  Then remove from pan and allow to fully cool before glazing.
    9. Stir the powdered sweetener, heavy cream and orange extract until mixed without any lumps.  If glaze is too thick to pour, add an additional tablespoon of cream to thin.
    10. Drizzle on muffins and sprinkle with pumpkin seeds.  

    Notes

    *Instead of the individual spices, you can use 2-3 tsp. pumpkin pie spice

    ** I lightly spray the muffin liners to make sure muffins don't stick to the paper.

    ***Taste the glaze after adding ½ teaspoon orange extract.  If you want more flavor, whisk in another ½ tsp. 

    Keto Pumpkin Muffins will stay fresh in an airtight container at room temperature for 2-3 days.  They can be stored in refrigerator for up to a week and in the freezer for 3 months.  Defrost at room temperature for about 8 hours before serving.

    Keywords: Keto Orange Glazed Pumpkin Muffins

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    Hi, I'm DEB! Hi Everyone! I'm so glad you have stopped in. You will find recipes for healthy, low carb and keto desserts and plenty of healthy dinners and comfort foods.  I will only post tried and true recipes because I'm picky about the flavor and success of the recipe and you should be too!   And most importantly, I'll share plenty of treat recipes for the precious pups in your life.

    More about me →

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