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)
- heavy cream
- canned pumpkin puree (not pumpkin pie filling)
- canola oil
- vanilla extract
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.
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.
- 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 1/2 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.
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. 😊Print
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.
- 1 1/2 cups fine almond flour, sifted
- 1/3 cup coconut flour, sifted
- 3 tsp. baking powder
- 1/4 tsp salt
- 1/2 cup brown sugar substitute ( I used Swerve)
- 1/4 cup Monkfruit
- 2 tsps. cinnamon *see note
- 1/4 tsp. ginger
- 1/4 tsp. cloves
- 1/2 tsp. nutmeg
- 4 large eggs, room temperature
- 3/4 cup pumpkin puree (not sweetened pumpkin pie filling)
- 1/2 cup of vegetable, canola or coconut oil
- 1 tsp. vanilla
- 1/4 cup heavy cream
- 1/2 cup powdered sugar substitute ( I used Swerve)
- 1/4 cup heavy cream
- 1 tsp. teaspoon orange extract
- 1/4 cup roasted pumpkin seeds (optional)
- 1 tsp. vanilla
- Preheat oven to 350°F. Place paper liners in a 12 cup muffin pan. Lightly spray with non stick cooking spray.**
- Sift the flours into a large bowl. Whisk in the sweetener, spices, baking powder and salt.
- In a large bowl, mix the pumpkin, eggs, cream, oil and vanilla.
- Pour the flour mixture into the pumpkin mixture and stir thoroughly to combine.
- 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.
- Use a spoon to smooth down the top of the muffin batter.
- 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.
- 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.
- 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.
- Drizzle on muffins and sprinkle with pumpkin seeds.
*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 1/2 tsp orange extract. If you want more flavor, whisk in another 1/2 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.
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: american
Keywords: Keto Orange Glazed Pumpkin Muffins