These low-carb flaxseed muffins are packed with warm spices, pumpkin puree, and healthy fats—perfect for a keto-friendly breakfast or snack.

Muffins:

1 cup ground flaxseed

½ cup pumpkin puree

½ cup erythritol

3 large eggs

½ cup melted butter (or coconut oil for dairy-free)

1 teaspoon baking powder

1 teaspoon vanilla essence

1 teaspoon cinnamon

½ teaspoon allspice

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon nutmeg

¼ teaspoon salt

Optional Topping:

1 oz cream cheese, softened

1 oz butter, softened

2 teaspoons vanilla essence

2 tablespoons ground erythritol

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Preheat oven to 350°F (180°C). Grease a muffin tin or line with muffin liners.

In a large bowl, combine ground flaxseed, erythritol, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt.

Add pumpkin puree, melted butter, eggs, and vanilla essence. Stir until fully mixed.

Divide the batter evenly among 9 muffin cups.

Bake for 20–30 minutes, or until the tops are firm and a toothpick comes out clean.

Optional: Mix the topping ingredients until smooth. Once muffins are cool, spread on top.

For a nutty crunch, add chopped pecans or walnuts.

Use pumpkin pie spice as a substitute for the individual spices.

Sprinkle pumpkin seeds on top before baking for extra texture.

Swap erythritol with monk fruit sweetener if desired.