Keto Pumpkin Snickerdoodle Muffins

These pumpkin snickerdoodle muffins are fluffy, moist, and taste like snickerdoodles in muffin form. The muffins are topped with a cinnamon sweetener coating and have a tangy flavor just like snickerdoodles. Plus the muffins are low carb, gluten-free and keto-friendly.

Pumpkin Snickerdoodles are always one of the pumpkin recipes I bake this time of year, which inspired me to make these keto pumpkin snickerdoodle muffins. I previously shared my recipe for keto snickerdoodle muffins and this version adds a pumpkin twist.

The muffin recipe is very easy to whip up. No mixer needed!

Why Cream of Tartar?

You’ll notice in the ingredient list that cream of tartar is used. Cream of tartar is found in most snickerdoodle recipes as it provides that distinguishing tangy flavor that separates a snickerdoodle from a cinnamon sugar cookie.

Here, cream of tartar is used for both flavor and to activate the baking soda.

If you don’t care about having the tangy flavor in your muffins and you don’t want to use cream of tartar, simply eliminate the tartar and baking soda from the recipe and substitute with 2 tsp of baking powder.

How to Make Keto Pumpkin Snickerdoodle Muffins

• All the wet ingredients are whisked in one bowl. The dry ingredients are whisked in a separate bowl. The two are then combined.
• I recommend using cupcake liners for these muffins. The muffins are more delicate and lighter than traditional muffins and don’t pop out of the pan easily if you bake them directly in the pan. I personally love using parchment cupcake liners because the muffins come right off and don’t stick to the liners at all.
• After the batter is added to the muffin pan, they are sprinkled with a cinnamon erythritol coating. This is to mimic the top of a snickerdoodle. It also provides some additional sweetness for the muffins because some of the coating melts into the muffins during baking.
• The muffins take about 25 minutes to bake. Let them cool a little before eating.

Keto Pumpkin Snickerdoodle Muffins

Servings: 12 muffins

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Breakfast

Cuisine: American

These muffins are so moist and fluffy. They taste like pumpkin snickerdoodles in muffin form.

5 from 1 vote

Print Pin Rate

Ingredients

• 2 1/2 cups superfine almond flour
• 1/2 cup erythritol sweetener granular
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp cinnamon
• 3 large eggs
• 1/3 cup milk or almond milk
• 1/2 cup pumpkin puree
• 1/3 cup unsalted butter melted
• 1 tsp vanilla

Topping

• 1 tbsp erythritol sweetener granular
• 1/4 tsp cinnamon

Instructions

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake/muffin liners. I recommend using parchment cupcake/muffin liners because the muffins will easily come off and won't stick to the liners.
• In a large bowl, add almond flour, erythritol, baking soda, tartar, cinnamon. Whisk until evenly combined.
• In a separate large bowl, whisk eggs until well beaten. Whisk in the milk until well combined. Pour in the butter and whisk until smooth. Whisk in pumpkin and vanilla and mix until smooth.
• Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
• Using an ice cream scoop (that holds about 5 tbsp of batter), scoop batter into prepared muffin pan, filling each muffin mold about 3/4 full.
• In a small bowl, add topping ingredients. Stir to evenly mix.
• Sprinkle topping over surface of muffins. You should only need about 2/3 of the topping. If you use too much, the muffin tops will brown too much before the muffins are done cooking.
• Bake muffins for about 22-28 minutes until tops of muffins are dark golden brown and a toothpick inserted comes out with only a few crumbs clinging.
• Allow muffins to cool fully before eating.

Notes

• Cream of tartar is used in this recipe to provide the slight tangy flavor that is present in snickerdoodles and to activate the baking soda. If you wish to omit cream of tartar, then omit both the cream of tartart and baking soda and substitute with 2 tsp of baking powder.
• I used So Nourished Erythritol Sweetener Granular.*
• I used these parchment cupcake liners.*
• I don't recommend baking the muffins directly in the pan. They are more delicate than traditional muffins and don't pop out as easily.
• If you decide to omit the topping you may need to add a little more erythritol to the batter because the muffin sweetness does rely partially on the topping which melts in during baking.
• *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
• Estimated Nutrition Information does not include carbs from erythritol

Nutrition

Serving: 1muffin, Calories: 221kcal, Carbohydrates: 6g, Protein: 2g, Fat: 19g, Saturated Fat: 5g, Sodium: 72mg, Fiber: 3g, Sugar: 2g, NET CARBS: 3

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!