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 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

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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.