Low Carb Keto Pumpkin Cream Cheese Muffins
User Reviews
5
Low Carb Keto Pumpkin Cream Cheese Muffins
Description
Low Carb Keto Pumpkin Cream Cheese Muffins combine almond and coconut flour with pure pumpkin puree and traditional pumpkin pie spice. The recipe incorporates baking powder and soda with psyllium husk to achieve leavening and moisture retention. The batter includes eggs, almond milk, apple cider vinegar, coconut oil, and vanilla extract, contributing to tender and flavorful muffins. A distinctive feature is the creamy filling made from cream cheese mixed with powdered monk fruit sweetener and vanilla, which is chilled to remain firm during baking, creating a soft center in each muffin.
These muffins are baked at 350°F after preparing the batter and filling separately, then combining them carefully to preserve a creamy core. The resulting texture balances a gentle crumb with a luscious cream cheese center, accented by the warm spices and pumpkin flavor in the batter. The use of monk fruit as a sweetener maintains sweetness without sugar, aligning with low carb and keto guidelines.
The muffins work well as a convenient breakfast item or treat, offering a rich yet controlled sweetness and satisfying texture. They can be stored chilled due to the cream cheese filling, which benefits from refrigeration. The recipe notes suggest ensuring pumpkin puree used is unsweetened and mention a homemade pumpkin pie spice blend to customize the flavor.
Ingredients
Low Carb and Keto Pumpkin Muffins
- 2 cups almond flour blanched
- ⅓ cup coconut flour
- 1 cup pumpkin homemade or canned. If using canned, make sure it is made from pure pumpkins with no added sugar, puree
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup Monk Fruit Sweetener granulated
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup coconut oil use refined to avoid strong coconut smell, melted then cooled
- 1 tablespoon psyllium husk (optional)
- 6 tablespoon almond milk or your favorite plant-based milk
- 4 egg at room temparature, medium-sized
- 1 tablespoon apple cider vinegar (or lemon juice)
Cream Cheese Filling
- 8 ounce cream cheese (about 230 grams)
- ½ cup powdered monk fruit sweetener
- 1 teaspoon vanilla extract
Instructions
Making the Cream Cheese Filling or Frosting
- In a small bowl and using an electric or hand mixer, beat together cream cheese, powdered monk fruit sweetener, and vanilla extract until creamy and smooth. Cover it with a plastic wrap or cling-film, and keep in it the fridge to chill while you make the muffin batter. You want to keep the frosting as cold as possible, so it stays in the middle and does not spread during baking.
Making the Low Carb Pumpkin Muffin Batter
- Preheat the oven at 350 degrees F (about 177degrees C).
- Prepare the muffin tin by greasing it with some melted coconut oil or lining it with muffin liners.
- Using a medium-sized bowl, combine the dry ingredients - almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, psyllium husk, granulated monk fruit sweetener, and salt.
- In another bowl, prepare the wet ingredients by whisking eggs, pumpkin puree, apple cider vinegar, coconut oil, almond milk, and vanilla extract.
- Slowly add the dry ingredients into the bowl with the wet ingredients and combine properly until you obtain a nice smooth batter. Bear in mind that the dough will be slightly firm, and not as runny.
- Using an ice-cream scoop or a spoon, fill each muffin liner about halfway with batter. Place some of the frosting in the middle then top again with the rest of the batter. Scoop any leftover cheese filling on top. If you like, use a toothpick to make swirls on the surface. I like to sprinkle some pumpkin pie spice on top, just before popping them in the oven.
- Bake for about 20-30 minutes or until the tops turn golden brown and a toothpick inserted at the center comes out clean.
- Serve the keto pumpkin cream cheese muffins with a cup of coffee or tea for breakfast, or enjoy them as a healthy snack.
Notes
- Use pure pumpkin puree without added sugar, homemade or canned, for best results.
- Prepare the cream cheese filling chilled to help it stay centered during baking.
- Consider making your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, and cloves.
- Store finished muffins in the refrigerator due to the cream cheese filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 198mg | 8% |
| Potassium | 93mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3511IU | 70% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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