Mini Low Carb Pumpkin Muffins

These mini low carb pumpkin muffins make for an easy and delicious low carb breakfast. With or without cream cheese frosting, these sugar free, gluten free, low carb pumpkin muffins make for a great keto snack too! Only 0.7g net carbs per muffin.

You might also like these low carb chocolate or blueberry muffin recipes.

Last month I made a carrot cake mug cake in the microwave and loved it so much I wanted to try a keto muffin. So I adapted that recipe and came up with these delicious mini low carb pumpkin muffins.

The light texture and delicious pumpkin flavor of these mini muffins are perfect for a low carb fall breakfast or healthy snack. However when you add the sugar free cream cheese frosting you have a great low carb dessert. So good! Only 0.7g net carbs per healthy pumpkin muffin.

Recipe ingredients and substitutions.

The simple ingredients I used for this recipe is butter, eggs, almond flour, baking powder, cinnamon, pumpkin spice, brown sugar sweetener and canned pumpkin puree.

Canned Pumpkin Puree
You want to use canned pumpkin puree with not other ingredients added. Not pumpkin pie filling. You can find this just about everywhere and I get mine at Aldi.

Almond Flour
I made these low carb muffins with almond flour and I think the texture is spot on. I feel like almond flour is the most like regular flour in low carb baked goods like these muffins. It’s usually a 1 to 1 substitution of almond flour to regular flour.

If you want to make these muffins with coconut flour or a gluten free flour note that the carb count will change and you will have to use different amounts of those. With coconut flour you use much less and have to let it sit and absorb some of the liquid before baking.

A good rule of thumb is ¼ cup of coconut flour to 1 cup of almond flour. So in this recipe you would use 1 ½ tablespoons of coconut flour. Mix it and let it sit for 5 minutes before baking. For more information about using coconut flour instead of almond flour, check out this post.

Swerve Brown Sugar Sweetener
I like the flavor of brown sugar with pumpkin and I love Swerve Brown sugar sweetener. Lakanto Golden is another sweetener that tastes like brown sugar and you can use that as well. And if you only have white granulated sweetener you can also use that but the brown tastes better in my opinion. I often use Swerve powdered sweetener in my baked goods too.

Spices
I love to use both cinnamon and pumpkin pie spice which is usually a combination of cinnamon, allspice, cloves, ginger and nutmeg. If you have one and not the other you can just use more of that.

Optional Cream Cheese Frosting
If you end up making the frosting, all you need is softened cream cheese, sweetener or keto maple syrup. You can also use a maple extract. See below for more information.

How to make mini low carb pumpkin muffins.

While I used a mini muffin time you could make regular size muffins. Note they will take longer to cook and I would use muffin liners if you can as they may stick to the tin even if sprayed with nonstick cooking spray. Of course they will have a few more carbs too.

1. Preheat oven to 350°F. Get out a mini muffin pan and spray with nonstick cooking spray and set aside.
2. Get out a mixing bowl to make the muffin batter. Add the eggs and beat them. Then add in the rest of the ingredients except the melted butter. Add that last so that it doesn’t scramble the eggs. Mix everything well to combine.
3. Spoon the muffin batter into the prepared muffin tin and then place in the oven. Bake for 10-12 minutes until firm to the touch. Baking time may vary.
4. Let cool for about 5 minutes before taking out of the tins. Store leftovers in an airtight container. If you want to add the sugar free frosting see below or scroll down to view the printable recipe card.

Above you can see what they look like without frosting. I personally think they taste great this way for breakfast. They have a great muffin texture that’s moist and flavorful. Plus each has only 35 calories and 0.7g net carbs.

If you want to add sugar free cream cheese icing.

However if you want a little sweet treat in the afternoon or a little dessert try them with the sugar free cream cheese icing which is very easy to make.

You just get out a mixxing bowl beat soften cream cheese with Swerve powdered sweetener and sugar free maple syrup. Then add heavy cream and vanilla extract to the bowl and whip with until smooth and creamy. If you have maple extract that will give it a bit more maple flavor but it’s not necessary. Here is a low carb cream cheese icing recipe to check out.

Note you could also try sprinkling some powdered sweetener or top for an extract sweet taste. Or try adding some keto white chocolate chips to the batter for more of a low carb dessert.

More keto pumpkin recipes to try.

I love pumpkin season not only because it’s so tasty but because it’s very nutritious and versatile in recipes. Some of my favorite low carb recipes that have pumpkin in them are:

• sausage, pumpkin & kale soup
• pumpkin cauliflower risotto with shrimp
• pumpkin cheesecake dip with bacon chips
• caramel pumpkin protein smoothie
• chai pumpkin chai breakfast pudding

Well I hope you give these tasty mini low carb pumpkin muffins a try. The texture and flavor are awesome and it’s such a simple recipe.

To freeze the plain version, just add them to a baggie or freezer container. Microwave them for about 30 seconds and they should be great. I would not freeze the iced version. The nutritional information for 1 mini muffin is:

1 plain mini muffin
35 cals / 3g fat / 1.1g carbs / 0.4g fiber / 1.2g protein = 0.7g net carbs

Per 1 tablespoon frosting (see this post for recipe)
43 cals / 3.6g fat / 2.3g carbs / 1.7g fiber / 0.6g protein = 0.6g net carbs

For another low carb treat, check out my friend Lauren’s keto pumpkin cookies.