Low Carb Pumpkin Muffins
When I posted my Low Carb Pumpkin Bread, I had no idea how popular it would be. I knew my family loved it, but everyone has different tastes, so you just don’t ever know what will happen when you publish a new recipe. I’ve gotten tons of incredible feedback. Mostly, I’ve heard that it’s not eggy at all or dry like most Keto or Low Carb bread. I thought I’d change it up the recipe a bit to make Low Carb Pumpkin Muffin by adding a swirled cream cheese mixture to the batter and making a couple of other minor adjustments to the recipe. We all loved how it turned out! In fact, this morning for breakfast, my 19-month-old couldn’t get enough. She ate two muffins and asked for more. As I shared in the Pumpkin Bread post, the recipes that I have adapted to Keto/low carb are a good replacement. However, they will never taste just like their counterpart full of gluten-filled white fluffy flour and regular sugar. Having the appropriate expectation will keep disappointment at bay. These are a really good alternative and a welcome breakfast or a sweet treat.
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here. I also posted a great list of Best Keto Resources for Newbies that are very helpful.
I was able to make 18 regular sized muffins. I would suggest using muffin liners or parchment paper liners as Keto bread tend to stick to the pan. Personally, I love parchment paper muffin liners as they prevent the muffins from getting too “wet” on the bottom.
Spoon the cream cheese filling mixture in the center of the muffin batter.
With a toothpick or a knife, swirl the cream cheese filling into the pumpkin batter.
Enjoy with hot muffin fresh out of the oven with a big pat of butter on top. These turned out so good and moist full of pumpkin deliciousness.
- 3 oz cream cheese room temperature
- 1 tablespoon heavy whipping cream
- 1 1/2 tablespoon Swerve Confectioners
- 1/2 teaspoon vanilla
Melt coconut oil and butter. ( I have started using liquid coconut oil for baking).
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 20 minutes but every oven cooks differently.
The sugar alcohols in Swerve are not included in the nutritional information since most subtract to get net carbs.
The nutritional info is based on the ingredients I used in my kitchen. I would encourage you to calculate your own based on the ingredients you use.
Don’t miss all of my Keto/Low Carb recipes in my Keto Recipe Index.
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