Low Carb Iced Pumpkin Muffins

Indulge in the flavors of fall with these Low Carb Iced Pumpkin Muffins. They are keto-friendly, gluten-free, and perfect for those looking for a delicious low-carb treat. The icing adds a touch of sweetness to the moist and spiced muffins, making them a delightful snack or breakfast option.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• For the Icing:
• 1/4 cup powdered erythritol
• 1-2 tbsp almond milk
• 1/4 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, cloves, and salt

Mix well

In another bowl, whisk together the pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms

Divide the batter evenly into the muffin tin, filling each cup about 3/4 full

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into a muffin comes out clean

While the muffins are baking, prepare the icing by whisking together powdered erythritol, almond milk, and vanilla extract in a small bowl

Adjust the consistency by adding more almond milk if needed

Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely

Once the muffins are completely cool, drizzle the icing over the top of each muffin

Enjoy your Low Carb Iced Pumpkin Muffins! These keto-friendly and gluten-free treats are perfect for a guilt-free snack or breakfast