Keto Pumpkin Muffins with Cream Cheese Filling

Name: Keto Pumpkin Muffins with Cream Cheese Filling
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 serving
Ingredients: 1 ¾ cups Super Fine Almond Flour; ¼ cup oat fiber; 3 whole eggs; ½ cup pumpkin puree; ¼ cup sour cream; ½ cup brown swerve; 2 teaspoons baking powder; ½ cup chopped pecans (optional); 1 ½ teaspoons pumpkin pie spice; 1 teaspoon pure vanilla extract; Pinch of salt; ½ cup cream cheese; 2 tablespoons heavy cream; 2 tablespoons Swerve confectioners; ½ teaspoon pure vanilla extract

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
10
Calories
237 kcal
Course
Breakfast
Cuisine
American

Keto Pumpkin Muffins with Cream Cheese Filling

Iris Warren

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Enjoy these moist and creamy Low Carb pumpkin muffins that are topped with chopped roasted pecans!

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Ingredients

Servings

For the Muffins

1 ¾ cups Super Fine Almond Flour
¼ cup oat fiber see notes
3 whole eggs
½ cup pumpkin puree
¼ cup sour cream
½ cup brown swerve
2 teaspoons baking powder
½ cup chopped pecans (optional)
1 ½ teaspoons pumpkin pie spice see my recipe
1 teaspoon pure vanilla extract
Pinch of salt

For the Cream Cheese Filling

½ cup cream cheese softened
2 tablespoons heavy cream
2 tablespoons Swerve confectioners
½ teaspoon pure vanilla extract

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Instructions

Preheat oven to 350F.

To Make the Muffins

Add the almond flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside. In a separate bowl, whip up the egg whites to soft peaks.
In another bowl, add of the wet ingredients mix using a hand mixer or whisk. Briefly mix in the egg whites, then add the dry ingredients into the wet and mix just until combined.

To Make the Filling

Mix all the filling ingredients in a bowl, using a hand mixer.
Scoop the batter into silicone cupcake liners or paper liners, about ⅔ of the way up the sides. Using a smaller scooper, about the size of a melon baller, add some of the filling in the center. Cover with the remaining muffin batter. Using a silicone spatula and water, smooth out the tops. Top with the chopped pecans.
Bake for 18-20 minutes. Allow to cool before serving. Store leftovers in the fridge for a few days or freeze.

Notes

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
To get the best results, it's best to use oat fiber if you can. If you're unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.