As far as I’m concerned, nothing beats a good muffin recipe that I can change up according to how I’m feeling and it’s always going to be delicious. This is that recipe. The original is actually Kasey Trenum’s Keto Pumpkin Bread recipe, but I’ve changed it up a little!
If you haven’t been to Kasey’s website, yet – go now (click here)! She has so many wonderful recipes. Her blueberry bread is great, too!
Here is my version, which I use to make 6 regular-size spice muffins. The pumpkin can be replaced with other squash like butternut, or even apple sauce as long as you adjust for any extra liquid. The spices can be bumped up with extra ginger or cardamom or lemon or orange zest. If you come up with other ideas, please let me know in the comments section below! 🙂
For the Muffins:
- 3 eggs
- 3/4 cup Swerve Confectioners
- 1/2 cup pumpkin puree
- 1 tablespoon sour cream
- 1 tsp vanilla
- 2 teaspoons or more pumpkin pie and/other spices/zest
- 1/4 cup coconut oil, melted
- 1 tablespoon butter, melted
- 1/4 cup + 1 tablespoon coconut flour
- 1/4 tsp salt
- 3/4 tsp baking powder
For the Icing
- 2 tablespoons Swerve Confectioners
- 1 tablespoon melted butter
- Approx 1 tablespoon heavy whipping cream
For the Muffins:
Preheat oven to 350 degrees.
Beat eggs, swerve, pumpkin puree, sour cream, vanilla, and spices until combined.
Add coconut oil and butter and mix well.
Add coconut flour, salt, and baking powder.
Pour into 6 prepared muffin cups.
Bake for approx 28 minutes or until a toothpick inserted in center comes out clean.
For the Icing:
Melt butter then add Swerve Confectioners.
Pour heavy whipping cream over mixture until it thins out. Can add more or less if needed.
Drizzle over warm muffins.