Spiced Pumpkin Coconut Flour Muffins with Spiced Pumpkin Cream Cheese Icing

I started a keto diet several months ago and was a little nervous about it because
1. I LOVE sweets and baked goods and 2. since you aren't allowed to have sugar, well that is a problem. So given that I knew very little about the aspects of the keto diet, I had a lot of learning to do and I do mean A LOT. I of course set to figuring out what I could eat and how I could prepare it so it was keto in nature. I have learned to tweak things to my liking and have come to understand that pretty much anything can be made keto and there is no reason to go without sweets or baked goods. Here is a recipe that I have been making for my family with just about 4.1 grams of net carbs with icing. I hope you enjoy!


Spiced Pumpkin Coconut Muffins and Spiced Pumpkin Cream Cheese Icing
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Makes 12 muffins
Serving size is 1 muffin.

1 cup coconut flour
½ tsp sea salt
1 tsp baking soda
2 tsp ground cinnamon(if you have pumpkin pie spice, just omit the cinnamon, allspice and nutmeg and use 1 ½ tbsp of the pumpkin pie spice)
1 tsp allspice
¼ tsp nutmeg
½ cup Stevita Spoonable Blend Sweetener
1 cup unsweetened coconut milk(if you don’t have coconut milk, unsweetened almond milk or unsweetened flax milk work fine too!)
6 eggs
¼ cup coconut oil, melted
2 tsp vanilla extract
¼ cup chia seeds
1 ½ cups of pumpkin puree


Preheat oven to 350℉.
Gently whisk the coconut flour, salt, baking soda, cinnamon, allspice, nutmeg,
stevia/erythritol sweetener and chia seeds together in a bowl. In a separate bowl, whisk the coconut milk,
eggs, coconut oil, vanilla extract and pumpkin puree.
Gently stir the wet ingredients into the dry ingredients.
Batter will be a bit thicker and should not be runny.
Pour batter into greased or lined muffin tins filling about ¾ of the way full.
Bake for 25-30 minutes until the tops of the muffins begin to turn golden brown.
(It is usually 28 minutes on the dot for me but cooking times always vary so make sure to check often.;)
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Nutrition Facts for Spiced Pumpkin Coconut Muffins:
3.9 grams of net carbs




















Spiced Pumpkin Cream Cheese Icing:
16 Servings
Serving Size: 1 tbsp
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1-8 oz package of cream cheese, softened
¼ of a cup of pumpkin puree
1 tbsp of Stevita Spoonable Blend sweetener(feel free to add more or less based on your own personal taste preference!:)
1 tsp ground cinnamon(if you have pumpkin pie spice, omit the cinnamon, allspice and nutmeg and  use 1 ½ tsp of the pumpkin pie spice instead)
¼ tsp allspice
⅛ tsp nutmeg

Place the softened cream cheese and sweetener in a bowl and mix together until they are well blended.
Add the pumpkin puree, and spices and mix again until well blended.
Wait until your spiced pumpkin muffins are cool to the touch before you ice them.
Sit down, relax and enjoy!

Nutrition Information for Spiced Pumpkin Cream Cheese Icing:
0.2 grams of net carbs

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