These Keto Pumpkin Cream Cheese Muffins are perfect for fall, especially for those who are living the Ketogenic/low carb lifestyle as there is no added sugar. It’s also a perfect recipe if you’re looking for a nut-free or vegetarian muffin option! They take hardly any time at all to whip up and they fill your house with the smell of Autumn while they bake in the oven. Delicious!!
Ingredients: Makes about 12 muffins
- 4 eggs
- 1 egg white
- ½ cup (1 stick) butter
- 2 tbsp Coconut Oil
- 1 cup Pumpkin Puree
- 1 tbsp Pumpkin pie spice
- 1 ½ cups Monkfruit Sweetener
- 2 tsp vanilla extract
- 1/2 cup + 2 tbsp Coconut flour
- ¼ tsp salt
- 1 tsp baking soda
- 2 tsp cream of tarter
Cream Cheese Filling:
- 3 oz cream cheese, softened
- 1 tbsp heavy whipping cream
- 1 tbsp Monkfruit Sweetener
- ½ tsp pure vanilla extract
Instructions:
- Preheat oven to 350F and line muffin tin with muffin liners.
- Melt butter and coconut oil in a large mixing bowl. Once melted, add eggs, egg white, pumpkin puree, monkfruit sweetener, vanilla extract, and pumpkin pie spice and mix together using an electric mixer until well combined. Add coconut flour, salt, baking soda, and cream of tartar and mix again with an electric mixer. Spoon mixture into muffin liners.
- To a separate bowl, combine filling ingredients and mix with a spoon until well-combined. Spoon the filling mixture on top of pumpkin batter and then using a toothpick, swirl filling into pumpkin mixture.
- Bake muffins until cooked through. You can stick a toothpick in the middle and if it comes out cleanly, they’re done! This takes about 20-30 minutes.
- Serve warm and enjoy!
xo
Positively Posh 