Heres a delightful recipe for Keto Pumpkin Cream Cheese Muffinsperfectly spiced, low-carb, and filled with creamy goodness. These muffins are ideal for fall or anytime youre craving a pumpkin treat! 療
Ingredients
For the Pumpkin Muffins:
1 1/2 cups almond flour
1/4 cup coconut flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated erythritol or preferred keto sweetener
1/2 cup pumpkin puree unsweetened
3 large eggs room temperature
1/4 cup unsalted butter melted
1 teaspoon vanilla extract
For the Cream Cheese Filling:
4 oz cream cheese softened
2 tablespoons powdered erythritol
1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350F 175C. Line a 12-cup muffin tin with paper liners or grease the cups with nonstick spray.
Step 2: Make the Muffin Batter
In a large bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, salt, and erythritol.
In another bowl, mix the pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Step 3: Prepare the Cream Cheese Filling
In a small bowl, beat the cream cheese, powdered erythritol, and vanilla extract together until smooth.
Step 4: Assemble the Muffins
Spoon about 2 tablespoons of muffin batter into each muffin cup.
Add about 1 teaspoon of cream cheese filling on top of the batter in each cup.
Cover the cream cheese filling with the remaining batter, spreading it to cover the filling completely.
Step 5: Bake the Muffins
Bake the muffins for 18-22 minutes, or until a toothpick inserted into the muffin portion not the cream cheese comes out clean.
Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Serve and Enjoy!
These Keto Pumpkin Cream Cheese Muffins are moist, creamy, and perfectly spiced for a guilt-free indulgence. Store them in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.