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
- 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
Glaze
- 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
Instructions
- 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.
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 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.
Keywords: Keto Orange Glazed Pumpkin Muffins