Keto Pumpkin Cream Cheese Muffins

Keto Pumpkin Cream Cheese Muffins Recipe

Yield: 12 | Prep time: 10 MINUTES | Cook time: 20 MINUTES | Total time: 30 MINUTES
Super moist pumpkin muffins swirled with cream cheese filling. Keto, low-carb, and gluten-free.

INGREDIENTS

• 1/2 cup butter softened
• 2/3 cup + 1 tbsp granulated erythritol sweetener, like Swerve
• 4 eggs large
• 3/4 cup pumpkin puree, see notes
• 1 tsp vanilla extract
• 1 1/2 cup almond flour
• 1/2 cup coconut flour
• 4 tsp baking powder
• 2 tsp pumpkin spice, see notes
• 1/2 tsp salt
• 8 oz cream cheese, softened

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a muffin pan, or line with paper muffin cups.
2. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy.
3. Add the eggs, one at a time, and mix well to combine.
4. Add the pumpkin puree and vanilla, and mix well to combine
5. In a separate bowl, stir together the almond flour, coconut flour, baking powder, pumpkin spice, and salt. Break up any lumps of almond flour or coconut flour.
6. Add the dry ingredients to the wet ingredients, and stir to combine. Divide the batter into the prepared muffin tins.
7. In a small mixing bowl, stir together the softened cream cheese and 1 tbsp of sweetener. Add a generous tablespoon of softened cream cheese mixture to each muffin. Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together.
8. Bake for 20 - 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Try to test an area that is just muffin -- not cream cheese -- so you don't confuse melty cream cheese for underdone muffin batter.)

NOTES

• If you have trouble swirling in the cream cheese mixture, you can warm it in the microwave for about 10-20 seconds before mixing it in.
• I add 1 tbsp of sweetener to the cream cheese, but some readers like it with 2-3 tbsp for a sweeter taste.
• I liked these best at room temperature or slightly chilled. Store in an airtight container in the fridge.
• See the post for more information about using canned vs. fresh pumpkin puree.
• See the post above for a recipe for a homemade pumpkin spice mixture.

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