The muffins are light, fluffy, and somewhat cake like. Line two 12 capacity muffin tin pan with cupcake liners. Next, add in the almond flour, coconut flour, baking powder, and salt. This recipe for keto Cream Cheese Pumpkin Muffins comes from my best-selling book Keto Comfort Foods (which is Halle Berry’s FAVORITE cookbook)! Cream cheese – You can sub traditional cream cheese with 1/3 less fat cream cheese. Let cool completely before serving. Gradually … The perfect low carb breakfast packed with cream cheese, pumpkin spice, and sugar-free chocolate chips. If you’re a fan of muffins, don’t miss the variety of muffin recipes that I have! For the Muffins * 5 eggs * 1/2 cup coconut oil melted or use liquid coconut oil * 2 tablespoons butter * 1 cup pumpkin purée * 1 tablespoon +1 teaspoon pumpkin pie spice * 1/2 cup of swerve confectioners Line two 12 capacity muffin tin pan with cupcake liners. Make sure to use pumpkin puree, not pumpkin pie filling. In a lined muffin tin, fill each section about ¾ of the way full and add a dollop of cream cheese on top, using a toothpick to incorporate the cream cheese mixture into the pumpkin muffin mixture. Keto pumpkin cream cheese are hands down - one of the best low carb pumpkin recipes of the Fall. Pre-heat oven to 365 degrees. Each serving comes out to be 217.14 Calories, 19.47g Fats, 3.56g Net Carbs, and 7.65g Protein. Pumpkin muffins filled with cream cheese are the most scrumptious breakfast for the fall and winter season. Pumpkin Muffins with Cream Cheese Filling. Add coconut flour, salt, baking soda, and cream of tartar and mix again with an electric mixer. Bake for 20 – 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Here's a Full Guide to Keto Flours, 31 Pumpkin Desserts to Get You in the Fall Mood. These are amazing! Mix the cream cheese, sugar-free icing sugar, and whipping cream with a hand mixer or mix-master until thoroughly blended and smooth. They are easy, and a great option for those who are on a low carb diet or gluten-free. They are moist from the pumpkin puree but not heavy. Spoon mixture into muffin liners. ), The Spruce Eats uses cookies to provide you with a great user experience. All you'll need are some normal keto staples (butter, unsweetened nut milk, eggs, cream cheese) plus a can of solid pack unsweetened pumpkin. Sweeten to your taste with powdered sweetener of your choice, add vanilla extract, and here you have it - an easy and super light cream cheese frosting that you can use to decorate your keto pumpkin muffins. Low Carb Pumpkin Cream Cheese Muffins Recipe. Click here to buy it and use my code TKG15 to get 15% off at check out!!!. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Because fresh pumpkin is more yellow and the canned type is more orangey-brown, the color from a homemade puree will be a bit lighter. Bring the pumpkin spice and everything nice back to your keto/low carb kitchen this fall with this easy, "not your basic" Pumpkin Cheesecake Muffins… Almond Flour : Nutritionally speaking, Almond flour is better than most flours. Bring the pumpkin spice and everything nice back to your keto/low carb kitchen this fall with this easy, "not your basic" Pumpkin Cheesecake Muffins! They usually sold out before 8 a.m. A few years ago, I was asked to do a presentation at a large company in Stillwater, Minnesota, and the woman coordinating the event asked me to bring a few food samples to show the employees how delicious keto recipes can be. Add pumpkin puree, yogurt, eggs, and oil, and whisk until a thick batter is formed. Bake for 20 minutes or until just slightly jiggly in the center. Great flavor and consistency! There’s even one for a savory Cheddar Jalapeno “Corn”bread muffins. The sweet cream cheese swirl takes this gluten free keto dessert to the next level! Seriously, how amazing does this sound? It’s one of my favorite times of the year because you get cool, brisk days (time to break out the sweaters and scarves and enjoy a pumpkin spice latte!) stevia and 8 ounces of cream cheese. Whip together until well combined. You can prepare the Pumpkin Cream Cheese Muffins as a breakfast, dessert, or for dinner. Add to a food processor, pulse 1 … Let cool for 10 minutes before removing from the pan and serving. If you'd like to add an additional homemade element, you can bake your own pumpkin instead of using the canned version. Light and full of flavor, these low carb muffins deliver the best flavors of fall. Bake for 22 minutes, until set and golden. You'll love the warm, comforting spices in our fluffy pumpkin cake layered with ribbons of vanilla cream cheese through the center! Cream cheese – You can sub traditional cream cheese with 1/3 less fat cream cheese. Beat together the cream cheese and eggs until smooth and creamy. Enjoy! It is my favorite nut butter and I have tried a few. … Keto Pumpkin Cream Cheese Muffins are a delicious fall breakfast or afternoon stack – great with a cup of pumpkin cream cold brew! These keto pumpkin cream cheese muffins will help you say “yes” to choices that are sugar-free, but still wholly delicious, with a bonus that they're so portable. It will be just about 2 tablespoons for each muffin. Instructions Keto Pumpkin Cream Cheese Cupcakes. 2 tablespoons non-caloric natural sweetener (such as brown or granular Swerve, allulose, lakanto, or monk fruit), 3/4 cup non-caloric natural sweetener (such as brown or granular Swerve, allulose, lakanto, or monk fruit), 1/4 cup neutral oil (such as grapeseed or avocado). Everything You Need to Know About Keto Sweeteners, Pumpkin Squares With Oat Crust and Crumb Topping, Baking Without Carbs? Set aside. Pumpkin Spice Cream Cheese Muffins Recipe Ingredients Muffin 2 cups almond flour 2 tsp aluminum free baking powder 1.5 tsp pumpkin pie spice ⅛ ginger ⅛ cinnamon 3 tbsp. Enjoy them as a nutritious breakfast or snack, or top with Keto Cream Cheese Frosting and call it dessert. In a medium-sized bowl measure, sift together the almond flour, spices, baking powder and set aside. Pumpkin puree is just pumpkin, no other ingredients included (some include salt) while pumpkin pie filling includes sweeteners and spices. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. At Uncommon Ground, we made the absolute best cream cheese pumpkin muffins in the fall. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up. Topped with a heavenly sweet cream cheese swirl, these muffins will melt in your mouth and make you come back for more… and more… I can’t wait to get some canned Pumpkin at the store and try these. Gather the ingredients. Allow to cool before removing the muffins from the tray. You know those pumpkin muffins that taste like sweet autumn time? In keeping with the theme of “The weather went from 85 to 45 in ONE day”, I'm currently baking up a storm. Spoon mixture into muffin liners. These keto pumpkin cheesecake muffins with coconut flour are moist and incredibly easy to make. (make sure it is not pumpkin pie filling), How To: Get Started On The Ketogenic Diet. grass fed butter 3 large eggs If you'd rather use butter, you can substitute those ingredients for half a cup of melted butter. Keto pumpkin muffins made with a maple cream cheese swirl. Keto Pumpkin Muffins Ingredients 1/2 cup unsalted butter Top each with the cream cheese mixture. You might be wondering how all this is possible? It’s low-carb, packed with protein (6.1g per ounce), healthy monounsaturated fats (14.2g per ounce) and other essential nutrients like Vitamin E, Manganese, Copper etc ( source: Healthline ). Add coconut flour, salt, baking soda, and cream of tartar and mix again with an electric mixer. I’m a huge pumpkin spice fan so these keto pumpkin cream cheese muffins are always first on my baking list of Fall recipes. I have been looking for may staple pumpkin recipe and I have found it! Pumpkin muffins filled with cream cheese are the most scrumptious breakfast for the fall and winter season. Use the tip of a knife or a toothpick to swirl the cream cheese and the pumpkin batter together. Oh, and it’s pumpkin everything and everywhere during this time of the year! THANKS FOR WATCHING! Pumpkin Spice Cream Cheese Muffins Recipe Ingredients Muffin 2 cups almond flour 2 tsp aluminum free baking powder 1.5 tsp pumpkin pie spice ⅛ ginger ⅛ cinnamon 3 tbsp. grass fed butter 3 large eggs In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie … Stir cream cheese mix with a toothpick to create a swirl in each muffin. These keto-friendly pumpkin muffins are super easy to make, and once baked they can even be frozen so that you can easily keep them on hand for whenever the mood strikes. What you’ll need to make these keto pumpkin muffins. Keto Pumpkin Muffins with Cream Cheese Filling This makes a total of 12 servings of Keto Pumpkin Muffins with Cream Cheese Filling. Poke small divots in the tops of the muffin and fill with a hearty scoop of cream cheese filling and swirl with a butter knife. For the Muffins * 5 eggs * 1/2 cup coconut oil melted or use liquid coconut oil * 2 tablespoons butter * 1 cup pumpkin purée * 1 tablespoon +1 teaspoon pumpkin pie spice * 1/2 cup of swerve confectioners Set aside. Thank you for being a part of my journey to lose 120 lbs with the ketogenic lifestyle! Ariane Resnick is a special diet chef, certified nutritionist, and bestselling author who takes great joy in shattering the image of what, and how, nutritionists eat. If you're trying to eliminate or reduce carbs, that can be a frustrating affair since most are filled with sugar. ; In a large bowl, mix together pumpkin and both sugars until smooth. Beat cream cheese with powdered sweetener, cream and vanilla extract until smooth. It makes a yummy dessert or on-the-go snack. I had no idea that little muffin from Starbucks would hold a whopping 71g carbs, but I am not surprised. Either way, this is one you will turn to again and again. Poke small divots in the tops of the muffin and fill with a hearty scoop of cream cheese filling and swirl with a butter knife. This makes a total of 12 servings of Keto Pumpkin Muffins with Cream Cheese Filling. While muffins cool, mix cream cheese, heavy whipping cream, monk fruit, and almond extract in a bowl. So I came up with these copycat and keto friendly Pumpkin Cream Cheese Muffins. Hope you enjoy! Spoon the cream cheese mixture evenly between the muffins… Another yummy pumpkin treat is for these Pumpkin Pie Bites. That’s it! Next, add the eggs, melted butter, vanilla extract, and pumpkin puree to the same bowl as the dry … Whisk everything together until smooth. Keto Cream Cheese Muffins. Scan this QR code to open this post on your mobile device or share with a friend. Prep: Preheat oven to 375°F. I especially love the delicious keto candied pecan topping (optional… but highly, HIGHLY recommended) to tie it all together and pair with a keto pumpkin spice syrup based latte on a cool morning!. When autumn—aka pumpkin spice season—hits, sweet treats suddenly appear everywhere. Add to a food processor, pulse 1 … 3 … In a large bowl, whisk together 5 eggs, pumpkin puree, melted butter, brown swerve, vanilla extract, … Bake for 18-22 minutes and allow to rest for 5 minutes before serving. Baking pumpkin recipes is a must for me during the Autumn months. Start by preheating the oven to 350 degrees. https://www.thespruceeats.com/keto-pumpkin-cream-cheese-muffins-5083102 These keto-friendly pumpkin muffins are super easy to make, and once baked they can even be frozen so that you can easily keep them on hand for whenever the mood strikes. What you’ll need to make these keto pumpkin muffins. Cream cheese frosting - Blend together 2 parts cream cheese and 1 part heavy cream. After losing 120 lbs simply by switching to a ketogenic lifestyle, I’m here to help and inspire others by sharing tips, encouragement, and easy low-carb recipes. You can prepare the Pumpkin Cream Cheese Muffins as a breakfast, dessert, or for dinner. =)It’s fall and that means it’s pumpkin season! Divide batter between 12 greased and/or lined muffin tin cups, then place a dollop of cream cheese in each. Get easy-to-follow, delicious recipes delivered right to your inbox. Almond flour and coconut flour give this keto muffin the perfect texture. Place 18 paper or silicone baking cups into muffin pans and set aside. PLEASE LIKE AND SUBSCRIBE! Instructions. Cream Cheese Filling Using clean beaters on the electric hand mixer, whip together the 1 tsp. These pumpkin muffins with cream cheese frosting have the flavors of fall in every bite. It is pumpkin season and I had a lot of fun creating a couple of low-carb, Keto friendly pumpkin recipes like these pumpkin muffins and my Keto Pumpkin Cheesecake Pie, that I’ll be sharing soon. This popular sugar-free pumpkin muffins recipe has been updated with an instructional video. It is my favorite nut butter and I have tried a few. Note that the muffins may brown more quickly. Made low carb, keto and nut-free, these are a wonderful allergy friendly muffin to share with family and friends. Mix the cream cheese, sugar-free icing sugar, and whipping cream with a hand mixer or mix-master until thoroughly blended and smooth. Flavors of Fall in Every Bite Now it may sound too good to be true but these muffins are perfectly keto-friendly, contain no sugar, and they’re also gluten and grain-free. Preheat oven to 350ºF. They feature the irresistible combination of pumpkin spice, tangy cream cheese, and sweet vanilla. This is one of my go-to treats; it’s loaded with fall flavors and even has a sweet and tangy cream cheese swirl. Pumpkin Muffins with Cream Cheese Filling. Pour the batter evenly between the 12 muffin wells. Starbucks Copycat. Put frosting into a large sandwich bag and snip the end. These Keto Pumpkin Muffins with Cream Cheese are the perfect treat for fall. By using The Spruce Eats, you accept our. Some recipes for these muffins suggest half a cup of butter; we opted for a quarter cup each of Greek yogurt and a neutral oil for more moisture and protein, and less risk of over-browning. Keto Pumpkin Cream Cheese Muffins are a delicious fall breakfast or afternoon stack – great with a cup of pumpkin cream cold brew! You’ll love the combination of pumpkin spice and cream cheese filling when you take a bite into a hot keto pumpkin muffin straight out of the oven. Line a 12-cup muffin pan with paper cups. Scoop the pumpkin batter evenly into the prepared wells of the muffin tin. Delicious keto pumpkin muffins bring the spiced fall pumpkin breezes to your kitchen. You’re recipes always turn out just perfect! Ingredients For the Muffins: 5 eggs 1/2 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 Confectioners 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 room temperature 1 tablespoon heavy whipping cream 1 … Almond Flour : Nutritionally speaking, Almond flour is better than most flours. That is over 50% OFF!!!! Beat together the cream cheese and eggs until smooth and creamy. Bake the muffins for for 22-26 minutes, until the muffins are set. To make muffin batter: In a large bowl, beat the butter and sweetener until light and fluffy. To make Keto Pumpkin Cream Cheese Muffins, you are going to need some dry ingredients first. It’s fall y’all! This will result in a thinner puree, so you'll want to add an additional tablespoon or two of coconut flour until the texture feels and looks as thick as a standard muffin batter. In a lined muffin tin, fill each section about ¾ of the way full and add a dollop of cream cheese on top, using a toothpick to incorporate the cream cheese mixture into the pumpkin muffin mixture. This post may include Amazon or other affiliate links. PUMPKIN MUFFIN VARIATIONS: Make a cream cheese filling with a mix of cream cheese, almond milk and your favorite low carb sweetener; Top with a cream cheese frosting; Add a gluten free streusel topping; For keto pumpkin muffins with coconut flour, use 1/4 cup of coconut flour in place of the almond flour; use coconut sugar for paleo pumpkin muffins Preheat the oven to 375 F. In a small mixing bowl, whisk cream cheese with the 2 tablespoons of sweetener and set aside. Add a generous tablespoon of softened cream cheese mixture to each muffin. 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