Ingredients
For the Muffins:
1 cup blanched almond flour
¼ cup coconut flour
¾ cup pumpkin puree (unsweetened)
½ cup granulated erythritol or monk fruit sweetener
3 large eggs, room temperature
¼ cup melted butter (or coconut oil)
1 ½ tsp baking powder
1 tsp pumpkin pie spice
½ tsp cinnamon
1 tsp vanilla extract
Pinch of salt
🍥 For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp butter, softened
2 tbsp powdered erythritol (or monk fruit sweetener)
½ tsp vanilla extract
1–2 tsp heavy cream (optional, to thin if needed)
Instructions
- Preheat & Prep
Preheat oven to 350°F (175°C).
Line a muffin tin with silicone or paper liners (like the ones in your photo).
- Mix the Wet Ingredients
In a medium bowl, whisk together pumpkin puree, eggs, melted butter, and vanilla until smooth.
- Mix the Dry Ingredients
In another bowl, whisk almond flour, coconut flour, sweetener, baking powder, spices, and salt.
- Combine
Add dry ingredients to the wet mixture and stir until smooth and thick (but not too stiff).
Spoon batter evenly into muffin liners (makes 8–10 muffins).
- Bake
Bake for 20–25 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.
- Make the Frosting
Beat together cream cheese, butter, powdered erythritol, and vanilla until smooth.
Add heavy cream if needed for a lighter texture.
Spoon or pipe a dollop onto each muffin (like in the image).
Nutrition (Per Muffin, with Frosting)
Calories: ~180
Fat: 15g
Protein: 6g
Net Carbs: 3–4g