Keto Pumpkin Pie Cupcakes

When you want pie for breakfast but you need protein and a healthy start to your day, go for these Keto Pumpkin Pie Cupcakes!

Yes, seriously, you can have your pie AND cake and enjoy it guilt free!

With all of the fiber, protein and vitamins you cannot go wrong!

I have found a way to incorporate my favorite protein powder from Iconic PLUS my favorite Organic Pumpkin Puree from Farmers Market!

These will be an absolute hit at your holiday gathering, especially with kids!

They are: SUGAR FREE, GLUTEN FREE, HIGH PROTEIN and absolutely LOW CARB!

Store in the fridge long term but they would be alright on a dessert table for a few hours if needed!

Keto Pumpkin Pie Cupcakes

You can have your PIE and CAKE without the guilt! These protein packed gems will be a hit at any gathering or make a batch for yourself to have for treats!
Prep Time 10 mins
Cook Time 20 mins
Course Desserts, low carb, Snack
Cuisine American

Equipment

  • food processor or high speed blender
  • muffin pan

Ingredients
  

Cupcakes

  • 3/4 cup Farmers Market Organic Pumpkin Puree
  • 1/2 cup nut butter (cashew or macadamia nut works best) can use smooth almond butter but may turn out darker than mine
  • 1 large egg
  • 1/4 cup monkfruit sweetener/or erithrytol
  • 3 tbsp Iconic Vanilla Protein Powder
  • 2 tbsp golden flaxmeal if you use brown it will show, taste remains the same
  • 1 tsp xanthan gum/or glucomannan
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 10 drops liquid monkfruit/stevia

Vanilla Protein Frosting

  • 2 oz Sugar Free Choc Zero White Chocolate Chips
  • 1 tbsp coconut oil
  • 2 oz cream cheese; softened
  • 1/2 cup butter; softened
  • 2/3 cup confectioners erithrytol
  • 3 tbsp Iconic Vanilla Protein Powder
  • 1 tsp vanilla extract
  • 10 d liquid monkfruit/stevia

Instructions
 

Cupcakes

  • Preheat oven to 375F
  • Put all ingredients in a blender or food processor in the order listed.
  • Pulse to blend. Take time to scrape down sides and pulse after. This ensures a smooth batter.
  • Using a scoop, portion into 8 cupcakes.
  • Bake 20 minutes.
  • Cool on cooling rack IN PAN for 10 minutes before removing.

Vanilla Protein Frosting

  • In a small saucepan on LOW melt white chocolate chips and coconut oil. Whisk as it melts.
  • Do not leave unattended, it will burn and stick to the bottom of the pan. ONLY use low heat or it will scorch.
  • Once it starts to melt, take off of heat and whisk until smooth.
  • Set aside.
  • In a stand mixer or in a large bowl with a hand mixer, cream the cream cheese and butter well.
  • Add in the confectioners sugar, vanilla protein powder, vanilla extract and stevia drops.
  • Mix very well until smooth.
  • Frost cakes ONLY after completely cool or frosting will melt.
  • Store frosted cupcakes in fridge up to 5 days.

Notes

Save 15% off of your purchase of ANY Iconic Protein Product here
Order some Farmers Market Pumpkin Puree here
Order some of my favorite nut butter for these muffins here
Order some of my favorite monkfruit sweetener here
Keyword keto, low carb brownie, protein powder, pumpkin, vanilla protein powder, white chocolate

Low Carb Pumpkin Crunch Muffins

Pumpkin season can happen anytime with the invention of canned pumpkin. I especially start cranking out the pumpkin recipes for fall season and enjoy the warm spices then so much more!

I have created a sugar free, gluten free, keto, low carb pumpkin muffin that you will be so enthralled with! It is moist with a crunchy topping that REALLY sets it apart from other muffins you may have had!

They are NOT dry or crumbly at all and you will be sharing the recipe with all of your friends because it is THAT GOOD!!

Don’t forget to get some of these tulip cupcake liners as it allows for your muffin to rise up and get that bakery style feel!

If not, then I recommend you go with filling the muffin cups half full to allow room for the topping and rise.

Low Carb Pumpkin Crunch Muffins

Prep Time 15 mins
Cook Time 25 mins
Course Breakfast, Snacks
Cuisine Country Style

Ingredients
  

Crunch Topping

  • 1/2 cup almond flour
  • 1/3 cup Keto Brown Sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup softened butter
  • 1/3 cup Purely Elizabeth Keto Granola Clusters

Muffin Batter

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup keto brown sugar
  • 2 tbsp allulose sweetener
  • 4 large eggs warmed to room temperature
  • 1 cup canned PURE PUMPKIN puree – NOT pie filling
  • 1 tsp vanilla extract

Instructions
 

Crunch Topping

  • Mix all ingredients together EXCEPT granola.
  • Using a fork, work in the softened butter by stirring and mashing.
  • Once incorporated, stir in the keto granola. Set aside.

Muffin Batter

  • Preheat oven to 375F.
  • Add all ingredients to a large bowl and whisk well.
  • Line a muffin tin with liners or grease.
  • Fill lined or greased muffin wells 3/4 full with batter.
  • Crumble topping over all muffin batter using it all, distributing evenly among cups.
  • Bake 20-25 minutes until toothpick tested clean.
  • Cool completely before storing in the fridge up to 5 days.
  • Can be frozen and thawed on counter for meal prepping.
Keyword almond flour, baked, coconut flour, gluten free, keto, keto granola, keto muffin, low carb dessert, low carb muffin, lowcarb, muffin, pumpkin, pumpkin muffiin

Low Carb Pumpkin Pie Muffins

So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!

It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!

You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!


Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?

It comes together quickly and without much effort in your crockpot!! Perfect for spreading on biscuits, pancakes, waffles, or layered with my No Bake Cheesecake in a dish for a pumpkin delight!

Get your hardcopy or e-book copy of my 2nd cookbook here!

My 2nd Cookbook

Low Carb Pumpkin Pie Muffins

Taking muffins to a new level when it takes on a moist pie texture BUT still holds together for portion control and transport!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Snacks
Servings 12 muffins

Ingredients
  

  • 1 1/2 cup almond flour
  • 1 tbsp coconut flour
  • 2 tsp pumpkin spice or 1 tsp cinnamon+1/2 tsp ground ginger+1/4 tsp nutmeg+1/4 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup oil it needs to be liquid at room temp oil, or melted and cooled like butter or coconut oil
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 1/2 cup keto brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree

Topping

  • 1/4 cup butter melted then cooled.
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 2 tbsp ground cinnamon

Instructions
 

  • Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  • Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  • Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  • Bake 30 minutes until centers are set and toothpick test comes out clean.
  • If you desire a LESS moist muffin , cook an additional 5-10 minutes but watch so they do not burn as this may occur if baked too long.
  • Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  • Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  • Store in the fridge up to 5 days.
Keyword almond flour, coconut flour

pumpkin bread

Low Carb Pumpkin Bread

Its that time again…… PUMPKIN TIME!!

I understand not EVERYONE is excited about pumpkins but boy am I excited!! I never really used to like pumpkin before but tastes change and now it is one of my favorites!!

Here is a pumpkin spice recipe for you that I make up to have on hand for all of my pumpkin recipes each fall!

pumpkin bread

Low Carb Pumpkin Bread

Now you can enjoy the flavors of fall with this super moist pumpkin bread that is not only low carb but gluten free, sugar free and grain free!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 10 slices

Ingredients
  

  • 1/2 cup butter softened
  • 2/3 cup monkfruit sweetener/or erithrytol
  • 4 large eggs room temperature
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum/or glucomannan
  • 1/2 cup pecans, chopped
  • 1/2 tsp blackstrap molasses optional

Instructions
 

  • Preheat oven to 350F
  • Line a 9x5 loaf pan with parchment paper and set aside.
  • In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
  • In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
  • Scrape down the sides and add in eggs one at a time.
  • Mix in the pumpkin puree and vanilla until well combined.
  • While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
  • Batter should be thick. Spread into prepared pan.
  • Sprinkle chopped nuts on top if desired. My favorite is pecans.
  • Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
  • Gently pull up by the sides of the parchment paper and let finish cooling on a cooling rack before slicing. Store leftovers in the fridge.
Keyword almond flour, coconut flour