I LOVE pumpkin foods, and this recipe is one of my faves. So, if you’re eating gluten-free, low-carb, or keto, this is a great recipe to try. Your family will love it and I’ve found they keep for up to a week in the fridge.
Pumpkin Cream Cheese Muffins (keto/ GF /low-carb)
Servings: 12
Calories: approx. 121 per muffin
Ingredients
For the Muffins:
5 eggs
1/3 cup coconut oil melted or use liquid coconut oil
2 tablespoons butter
1 cup pumpkin puree
1 tablespoon + 1 teaspoon pumpkin pie spice
1 1/2 cup Swerve Confectioner’s (or Monkfruit sweetener)
1 1/2 tsp vanilla
1/2 cup + 2 tablespoons coconut flour
1/2 tsp salt
1 1/2 tsp baking powder
For the Filling:
3 oz cream cheese at room temperature
1 tablespoon heavy whipping cream
1 1/2 tablespoon Swerve Confectioner’s
1 teaspoon vanilla
Instructions
Melt coconut oil and butter.
Beat eggs, Swerve, pumpkin puree, vanilla, and pumpkin pie spice until combined.
Add coconut oil and butter to the mixture and mix well.
Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside.
In a small bowl, combine the ingredients for the filling and stir until combined.
Fill greased muffin tins with batter. (I would suggest using muffin liners or parchment paper muffin liners as keto baking items tend to stick.)
Spoon approx 1/2 teaspoon cream cheese filling mixture on top. With a toothpick, swirl the cream cheese mixture into the batter.
Bake in a 350-degree oven for 18-22 minutes or until a knife inserted comes out clean. My muffins were perfect at 22 minutes but every oven cooks differently.
NOTE:
Subbing out the coconut flour for almonds or something different requires a different measurement of that flour. Please look online for what the equivalent would be for any substitutions.
Use a confectioner’s sweetener as granular sweeteners do not dissolve and leave a gritty taste and texture.
Best to use parchment muffin liners as keto/gluten-free foods tend to stick.
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