Keto Pumpkin Muffins with Cream Cheese Frosting

These Keto Pumpkin Muffins with Cream Cheese Frosting are everything you love about Fall in every delicious bite. Super simple to make - these will be a crowd favorite for sure!

These Keto Pumpkin Muffins are dense, heavy muffins with tons of flavor. They are super filling while still having great macros, so they make the perfect keto breakfast that will keep you fuller, longer.

I have been pairing one low carb pumpkin muffin with a bulletproof coffee to really kickstart my morning on the right foot.

I think the secret ingredient for these muffins is the almond extract. I feel like it is an undervalued flavor! The almond extract with the almond flour gives the perfect flavor for this Fall treat.

Also I used Lakanto Granulated Monkfruit for both the muffins and the frosting and it turned out perfectly. Unlike some other keto sweeteners, I find that monkfruit does not have the cooling sensation, so it is my preferred baking sweetener.

You can order the exact monkfruit sweetener I used by visiting this link and use the code LYNSEY to save 10% on your order.

Keto Pumpkin Muffins with Cream Cheese Frosting

Ingredients:

• ¾ cup butter, melted
• 4 large eggs
• ⅓ cup almond milk, unsweetened
• 1 cup pumpkin puree
• 1 teaspoon almond extract
• 2 cups blanched almond flour
• ½ cup coconut flour
• 2 teaspoon baking powder
• ½ cup granulated monk fruit sweetener
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon all spice

For Frosting:

• 8 oz cream cheese, softened
• ¼ cup heavy whipping cream
• ¼ cup granulated monk fruit sweetener
• 2 teaspoon almond extract

How To Make Keto Pumpkin Muffins:

Begin my mixing butter, eggs, almond milk, pumpkin puree, and almond extract in a large bowl.

Slowly add in dry ingredients and mix until well combined.

Using liners, divide batter into 24 muffin cups.

Bake at 350* for 18-20 minutes or until a toothpick inserted comes out clean.

Let cool completely before icing.

While muffins cool, mix cream cheese, heavy whipping cream, monk fruit, and almond extract in a bowl. Whip together until well combined.

Put frosting into a large sandwich bag and snip the end. Pipe a generous amount onto each keto pumpkin muffins. Enjoy!