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)
Calories: approx. 121 per muffin
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
- 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.
- Subbing out the coconut flour for almond 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 gritty taste and texture.
- Best to use parchment muffin liners as keto/gluten-free foods tend to stick.