Muffins make super portable picnic desserts. Whether you like the guilty pleasure of a decadently sweet muffin, a healthy muffin, or even a savoury muffin, they are a great idea for picnics. They are easy to make, keep well, and transport well, and there is no end to the variety of muffin flavours and styles.
These low carb pumpkin muffins show us you don’t have to scrimp on the sweets while trying to watch your diet. Keto pumpkin muffins make a perfect sweet treat without the guilty carbs, a great seasonal fall picnic dessert everyone can enjoy.
Want More Low carb Ketos Dessert Ideas? Try our decadent double chocolate Keto Chocolate Cake With Cream Cheese Frosting or Chocolate Avocado Truffles for an easy no-bake sweet treat. We’ve also got lots of savoury Keto picnic recipes to help you plan an entire low carb menu.
Recipe Tips
Make sure you use pumpkin puree (or puree your own pumpkin) and not pre-bought pumpkin pie filling. Pumpkin pie filling already has sugars and spices added whereas puree is just that – pumpkin puree.
You can eat these delicious pumpkin spice muffins as is, or you can add some additional toppings. These are our favourites:
Optional Muffin Toppings
- For a little extra sweetness, top the pumpkin muffins with cinnamon sugar: mix ½ tsp of cinnamon with 2 tbsp of granulated sweetener. You can sprinkle the muffins with it, or, coat or brush the top of the muffins lightly with melted butter and then coat them with cinnamon sugar.
- Drizzle the muffins with some melted dark chocolate.
- Use both the cinamon and sugar sprinkle and dark chocolate drizzle.
- Top the muffins with some crushed pecans before baking them.
How to Store the Muffins
- Leftover muffins will keep covered on the counter or in a cupboard for up to 3 days (they will remain very moist). Or, store in an airtight container in the fridge for up to 7 days.
- You can also freeze these muffins for a convenient grab and go snack. Perfect for impromptu picnics.
Ingredients
Recipe
Low Carb Keto Pumpkin Muffins
Pumpkin muffins are such a great seasonal sweet treat. Incredibly portable and easy to make, they are especially perfect for fall picnics. We love this keto pumpkin muffin recipe because they are deliciously moist and sweet without the guilty carbs.
Ingredients
- 3 eggs
- ½ cup sweetener like erythritol or granulated monk fruit.
- ¼ cup melted butter
- 1 cup pumpkin puree
- 2 ½ cups almond flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
Instructions
- Pre-heat oven to 350F | 176C and prepare a 12 muffins tray with 12 muffin liners. Set aside.
- Beat the eggs in a large bowl, add pumpkin puree, vanilla extract, and melted butter; whisk to combine.
- Add sweetener, baking powder, ground cinnamon, pumpkin spice, and combine.
- Add almond flour and stir until well combined.
- Divide the batter into 12 muffins liners.
- Bake at 350F for 25 minutes or until a toothpick comes out clean.
- Let it cool completely before serving. See optional topping recommendations below.
Notes
Optional Muffin Toppings
- Top the pumpkin muffins with cinnamon sugar: mix ½ tsp of cinnamon with 2 tbsp of granulated sweetener. One option is to sprinkle the muffins with it. A second possibility is to coat or brush the top of the muffins lightly with melted butter and then coat them with cinnamon sugar. The sugar mix will provide extra sweetness to the muffins.
- Drizzle the muffins with some melted dark chocolate.
- Top the muffins with some crushed pecans before baking them.
How to Store the Muffins
- Leftover muffins will keep covered on the counter or in a cupboard for up to 3 days (they will remain very moist). Or, store in an airtight container in the fridge for up to 7 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 209Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 57mgSodium: 131mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 7g
Nutrition data provided here is only an estimate
Raw Veggie Wraps with Avocado