I’ve been making these Pumpkin Muffins every fall for about 7 years now and we can’t get enough of them!

Made with almond and coconut flour, sweetened with either Swerve or coconut palm sugar, and made with avocado oil – these are super healthy.

They’re also gluten and grain-free and are either Keto or Paleo-friendly depending on the sweetener you choose.

They have a super-soft crumb, are perfectly spiced, and are ultra-moist and tender. They’re like eating pumpkin pie in cupcake form!

And don’t forget the cream cheese frosting! In my opinion, the frosting isn’t optional. It takes these Keto muffins to the next level of deliciousness!

Or if you can’t have dairy or follow a Paleo diet – don’t worry! You can use dairy-free cream cheese and butter or top them with this Paleo “Cream Cheese” Frosting and you’ll be good to go 😁

Easy Steps For Paleo Or Keto Pumpkin Muffins

These are incredibly quick and easy to make – only requiring two bowls and a mixing spoon!

Start by whisking together all of the dry ingredients in a large bowl. This includes blanched almond flour, coconut flour, granulated sweetener of choice, baking soda, baking powder, sea salt, pumpkin pie spice, and ground cinnamon.

A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others.

I prefer to use Arrowhead Mills or Bob’s Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can’t guarantee the results. 

For the sweetener, I prefer to use granulated Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any granulated sweetener will work.

If you’re Paleo, use coconut palm sugar.

In a separate bowl, whisk together 4 eggs, an egg white, pure pumpkin (not pumpkin pie filling!), pure vanilla, and avocado oil.

The egg white is my secret ingredient to give these muffins the perfect texture – so don’t skip it!

Pour the wet ingredients into the dry and mix well.

Then, evenly distribute the batter into 12 lined muffin cups. Smooth the tops with your fingers if needed.

Bake at 350 degrees for 20 – 25 minutes, or until the tops are nicely browned and no longer look doughy. If the tops are browning too fast, loosely cover with foil.

Allow to cool 5 minutes in the muffin tin then transfer to a wire rack to cool completely and frost with the cream cheese frosting below.

Keto Cream Cheese Frosting

For the frosting, cream together room temperature butter and cream cheese. Be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny.

For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have. However, dairy-free butter and dairy-free cream cheese can be used if needed.

It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.

After you beat together the butter and cream cheese, slowly add in Powdered Swerve Sweetener or Powdered Lakanto Sweetener, pure vanilla, and a pinch of sea salt. Beat until thickened and smooth.

Pro Tips For Perfect Keto Pumpkin Muffins

• In my opinion, the cream cheese frosting isn’t optional. It takes these muffins to the next level of deliciousness!
• If you can’t do dairy, feel free to use dairy-free cream cheese and dairy-free butter. Or use my Paleo “Cream Cheese” Frosting recipe and you’ll be good to go.
• A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others. I prefer to use Arrowhead Mills or Bob’s Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can’t guarantee the results.
• For the sweetener, I prefer to use granulated Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any granulated sweetener will work. If you’re Paleo, use coconut palm sugar.
• For the frosting, be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.

Looking for more pumpkin recipes? Check out my Keto & Vegan Pumpkin Smoothie Recipe & Soft Keto Pumpkin Cookies! Or if you’re vegan, you may prefer these Vegan Chocolate Chip Pumpkin Muffins 😀

If you’ve tried these Keto Pumpkin Muffins or any other recipe on the blog please let me know in the comments below!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to! And as a bonus, if you sign up to follow me by E-Mail you’ll receive 2 FREE recipes from my Keto Breads Cookbook!

Keto Pumpkin Muffins With Cream Cheese Frosting {paleo}

These Paleo And Keto Pumpkin Muffins With Cream Cheese Frosting have a super-soft crumb, are perfectly spiced, and are ultra-moist and tender. They're like eating pumpkin pie in cupcake form!

Print Pin Rate

Course: Breakfast, Dessert, gluten free, muffins, paleo

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 226kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

• 2 Cups Blanched Almond Flour very finely ground
• 6 Tbsp. Coconut Flour
• 3/4 Cup Swerve Sweetener or coconut palm sugar for Paleo (or any preferred granulated sweetener)
• 1/2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/2 tsp. Sea Salt
• 1 tsp. Ground Cinnamon
• 1 1/2 tsp. Pumpkin Pie Spice
• 3/4 Cup Pure Pumpkin NOT pumpkin pie filling!
• 4 Large Eggs
• 1 Large Egg White
• 1/4 Cup Avocado Oil
• 2 tsp. Pure Vanilla

Keto Cream Cheese Frosting:

• 1/2 Cup Butter room temperature (see notes below)
• 8 oz. Block Cream Cheese
• 1 Cup Powdered Swerve or powdered sweetener of choice
• 1 tsp. Pure Vanilla
• 1 pinch Sea Salt optional, if frosting is too sweet
• Non-Dairy Milk, Heavy Cream, or Coconut Cream optional, as needed to thin frosting if needed

Instructions

• Preheat oven to 350 degrees and line a muffin tin with 12 muffin cups. Set aside.
• In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, baking powder, sea salt, ground cinnamon, and pumpkin pie spice.
• In a separate bowl, whisk together the eggs, egg white, pure pumpkin, pure vanilla, and avocado oil.
• Pour the wet ingredients into the dry and mix well.
• Evenly distribute the batter between the 12 baking cups. Smooth out the tops with your fingers if needed.
• Bake for 20 - 25 minutes, or until the tops are nicely browned and no longer look doughy. If tops are browning too fast, loosely cover with foil.
• Then, allow to cool 5 minutes in the muffin tin then transfer to a wire rack to cool completely. Frost with cream cheese frosting.
• Muffins can be stored, unfrosted, tightly covered at room temperature 1 day, in the fridge for 2 to 3 days, or can be frozen up to 3 months.

Keto Cream Cheese Frosting:

• Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.
• Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.
• Beat in the vanilla until incorporated and a pinch of sea salt if it's too sweet. Thin with non-dairy milk and thicken with additional powdered sweetener if needed.
• Frosting is best eaten the same day, However, leftover frosting can be stored, tightly covered, in the fridge for 2 to 3 days.

Notes

• In my opinion, the cream cheese frosting isn't optional. It takes these muffins to the next level of deliciousness!
• If you can't do dairy, feel free to use dairy-free cream cheese and dairy-free butter. Or use my Paleo "Cream Cheese" Frosting recipe and you'll be good to go.
• A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others. I prefer to use Arrowhead Mills or Bob's Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can't guarantee the results.
• For the sweetener, I prefer to use granulated Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any granulated sweetener will work in the muffins. If you're Paleo, use coconut palm sugar.
• For the frosting, be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
• For grain-free baking powder, combine 1 part baking soda to 2 parts cream of tartar and 2 parts starch (such as tapioca, potato, or arrowroot).
• I developed this recipe using canned pumpkin. If you use fresh pumpkin I cannot guarantee the results. However, if you do use fresh pumpkin you’ll need to drain it very, very well as fresh pumpkin is usually wetter than canned.

Serving: 1muffin with cream cheese frosting | Calories: 226kcal | Carbohydrates: 37g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 388mg | Potassium: 160mg | Fiber: 32g | Sugar: 3g | Vitamin A: 2732IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg

Nutritional information is approximate and may vary.

Did You Try This Recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations