Krazy-Good Keto Pumpkin Treats

I know there are some serious pumpkin lovers out there who celebrate September 1st as the official start to everything pumpkin. I’m with ya. I love pumpkin in soup, in cookies, in muffins and of course, cheesecake. There must always be cheesecake.

I spent time over this Labor Day weekend creating 2* new pumpkin treats, Keto Pumpkin Muffins (vegan) and No-Bake Pumpkin Cheesecake Bites. Both recipes were simple and exceeded all expectations. I was pretty pleased with my effort and know you will be too. You’re welcome!

Just keep in mind, treats are meant to be eaten sparingly. These aren’t everyday foods, or even every week, but they will be there for you when pumpkin-spiced coffee just won’t do the trick and everyone around you is stuffing their faces with carb and sugar filled junk food. 

The ketolife doesn’t have to be one of deprivation. In fact, it’s the opposite once you begin to fully appreciate what real food tastes like and how well your body responds to nutrient-filled food. 

*I was able to use one can of pumpkin for both recipes, so if you’re planning on making both, you can do it at the same time or save the pumpkin for later. The muffins will freeze well if not eaten in 3-4 days

Keto Pumpkin Muffins


  • 1 ½ cups almond flour
  • ¼ cup flax meal
  • 1 cup pumpkin(I use organic, bpa-free canned pumpkin, no other ingredients)
  • 6 eggs
  • ¼ cup + 2 tbsp Swerve
  • ½ cup coconut oil
  • 1 tbsp pumpkin pie spice
  • 1 tbsp baking powder
  • 1 tsp vanilla
  • ½ tsp salt


Preheat oven to 350 degrees.

In separate bowls, mix dry ingredients and wet ingredients. Slowly add dry ingredients into bowl with wet ingredients and mix well with a hand mixer.

Using cupcake liners in muffin pans, pour batter into 16 liners.

Bake for 25 minutes.

Check to see they are done by using a toothpick. If it comes out clean, they are good to go.

No-Bake Pumpkin Cheesecake Bites


  • 1-8 ounce package of cream cheese, softened
  • ½ cup pumpkin (I use canned, organic, BPA -free can, no other ingredients)
  • 2 tbsp unsalted butter, softened
  • 1 tsp pumpkin pie spice
  • 1½ tsp vanilla
  • ¼ cup Swerve
  • 6 drops stevia


Mix all ingredients well and spoon onto a parchment paper lined tray. Freeze for 1 hour and then transfer into refrigerator for another 30 minutes.

This will make 12 larger bites or 16 medium sized bites.

Happy Pumpkin Season!