I absolutely LOVE pumpkin pie… It’s one of my favorite parts of a Thanksgiving meal! But unless it’s Thanksgiving, I don’t necessarily want to be making an entire pie.. So I was thinking the other day of how much I would love a more nutrient-dense, muffin version. And here it is! My Keto Pumpkin Pie Muffins recipe! This recipe is packed with nutrition, zero added sugar, has healthy fats from heavy whipping cream [or from coconuts if you’d like to make it dairy free!], and protein from the eggs.
We also use Fairtrade certified spices from Frontier Coop to give these Keto Pumpkin Pie Recipe that signature spice we all know and love. This recipe is sponsored by Fairtrade America. All thoughts and opinions are my own. I appreciate your support of my work with companies I believe in so I can continue to bring you content like this recipe for free.
What makes these keto pumpkin pie muffins keto and low carb?
These keto pumpkin low carb muffins taste just like pumpkin pie, but without all the sugar. They use granular monk fruit as the sweetener, which is what keeps the sugar content low. Additionally, while pumpkin is a starchy squash, it doesn’t add many carbohydrates to the recipe. To keep these keto pumpkin pie muffins dairy free, we use full fat coconut milk. This ingredient adds healthy fats to the recipe, which is a necessary component of a keto diet. There are more eggs than is traditionally in a pumpkin pie to up the protein per muffin a tad.
Here is the nutrition content of these keto pumpkin pie muffin, per muffin:
Overall calories: 71 calories
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Carbohydrates: 7g
Dietary Fiber: 1g
Net carbs: 6g per muffin
Ingredients needed to make these muffins:
- Eggs
- Granulated monk fruit
- Vanilla extract
- Pumpkin puree
- Tapioca flour
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
- Baking soda
- Heavy cream (can swap for full fat coconut milk to make these dairy free!)
Keto Pumpkin Pie Muffins Recipe | Dairy Free
Ingredients
- 5 eggs
- 1/2 c granulated monk fruit
- 1/2 t vanilla
- 1 15 oz can pumpkin puree
- 2 T tapioca flour
- 2 t ground cinnamon
- 1 t ground ginger
- 1/4 t ground nutmeg
- 1/4 t ground cloves
- 1/2 t salt
- 1/4 t baking soda
- 3/4 c heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl with a hand or electric mixer, whisk the eggs.
- Add the granulated monk fruit and whisk until combined.
- Add all remaining ingredients and whisk until combined.
- Line a muffin tin with silicone baking liners or paper muffin liners. Use a ¼ cup measuring cup to fill each muffin tin.
- Bake for 25 minutes at 350 degrees, or until the muffins have domed and are no longer jiggly in the center.
Notes
These muffins freeze perfectly well so are a great breakfast recipe to batch cook.
Pumpkin Pie Muffins Healthy
Pumpkin pie muffins are traditionally packed with sugar… So these keto pumpkin pie muffins are a much healthier alternative, with zero added sugars!
Why should you prioritize buying Fairtrade?
Did you know that many farmers and workers around the world live on less than $2 a day?
Fairtrade has worked with over 2 million farmers and farm workers towards a world without inequalities or exploitation. These workers have earned over $2 Billion in Fairtrade Premium over the last 10 years.
One of the ways Frontier Co-op supports these farmers is by certifying many of their products Fairtrade.
Be sure to look out for Frontier Co-op and the Fairtrade Mark this holiday season.
Pin this Keto Pumpkin Pie Muffins Recipe to make later!
