Easy, Moist and Delicious! These low carb pumpkin spice muffins taste sooo good you won't believe they are only 3.5g net carb! Pumpkin lovers rejoice!
Prep Time10 minutesmins
Cook Time25 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Keto Pumpkin Spice Muffins
Servings: 12Muffins
Calories: 175kcal
Ingredients
Muffin
1BoxKeto/Low Carb Cake Mix (Vanilla or Yellow)(we like Swerve)
1/2cupCanned Pumpkin
3eggs
1/3cupWater
1/3cupAvocado Oil
1tbspVanilla Extract
1tbspPumpkin Spice
Icing (Optional)
12tbspCream Cheese
6tbspSugar Free Maple Syrup
1tspPumpkin Spice
Instructions
Muffin
Preheat the oven to 350 F.
DO NOT FOLLOW THE CAKE BOX INSTRUCTIONS! Follow below...
Mix all the ingredients together in a medium-sized mixing bowl
If you are using a non-silicone muffin pan make sure to line with muffin cups.
Once muffin pan is ready fill each muffin cup 1/2 full
Place in oven for 18-23 minutes. You can stick a toothpick in middle and once it comes out clean they are ready.If you are going to ice the muffins make sure to let them cool for 20ish minutes.
Icing
In a microwave-safe dish (glass measuring cup works). Mix the cream cheese, maple syrup and pumpkin spice. Note: If you use a different syrup then us depending on sweetener it could be TOO sweet (ex. monk fruit based) for our ratio. So make sure to test out the sweetness and make it to your desire.
Place in microwave for 10 seconds...cream cheese should have softened enough to make a nice icing mixture by stirring.
Once muffins are cooled ice the muffins.For any muffins that aren't eaten they can be kept in fridge and warmed up for 5-10 seconds later :)