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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!
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


  • 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


  • 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.


  • 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