Keto Pumpkin Muffins with a Cream Cheese Filling
Indulge in the comforting flavors of fall with our moist and fluffy keto pumpkin muffins with a cream cheese swirl! Bursting with rich pumpkin spice flavor, they are baked to perfection using pumpkin puree and coconut flour, making them a perfect low-carb breakfast, dessert, or snack.
Servings: 18
Calories: 121kcal
Ingredients
For the Muffins:
- 5 eggs
- 1/2 cup coconut oil melted or use liquid coconut oil
- 2 tablespoons butter
- 1 cup pumpkin puree
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1 1/2 cup Lakanto Monkfruit Powdered
- 1 1/2 tsp vanilla
- 1/2 cup + 2 tablespoons coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
For the Filling:
- 3 oz cream cheese room temperature
- 1 tablespoon heavy whipping cream
- 1 1/2 tablespoon Lakanto Monkfruit Powdered
- 1/2 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350°F. This step ensures that your muffins bake perfectly.
- Prepare your muffin tins by greasing them lightly or lining them with muffin liners. This prevents the muffins from sticking.
- In a microwave-safe bowl, melt the 1/2 cup of coconut oil and the 2 tablespoons of butter until they become a smooth liquid. Alternatively, you can also use liquid coconut oil.
- Now, let's move to the main mixture. In a large bowl, crack open the 5 eggs and add them in. Pour 1 1/2 cups of Lakanto Monkfruit Powdered, 1 cup of pumpkin puree, 1 1/2 teaspoons of vanilla, and 1 tablespoon + 1 teaspoon of pumpkin pie spice. Mix these ingredients thoroughly, ensuring they are well combined.
- Slowly introduce the melted coconut oil and butter into the mixture. Blend everything together until you achieve a consistent batter.
- For the dry ingredients, add 1/2 teaspoon of salt, 1 1/2 teaspoons of baking powder, and 1/2 cup + 2 tablespoons of coconut flour into the bowl. Gently mix everything until there are no visible lumps and the batter is smooth.
- Take your prepared muffin tins and carefully spoon the batter into each cup, filling them about 2/3 full.
- To make the cream cheese filling, grab a separate bowl. Combine the following ingredients: 2 tablespoons of Lakanto Monkfruit Powdered, 1/4 cup of cream cheese (softened), and 1/2 teaspoon of vanilla. Stir these ingredients together until they form a smooth mixture.
- Next, add an extra touch of deliciousness by placing approximately 1/2 teaspoon of the cream cheese filling on top of each muffin. Use a toothpick to gently swirl the cream cheese into the batter, creating a marbled effect.
- Place your muffin tins in the preheated oven. Allow them to bake for around 18 to 22 minutes. To check if they're done, insert a knife into a muffin; if it comes out clean, they're good to go. However, remember that oven times can vary, so keep an eye on them.
- Once they're ready, carefully remove the muffins from the oven and let them cool a bit before enjoying your delicious keto pumpkin muffins!
Video
Notes
The carbs and fiber from the keto-friendly sweetener are not included in the nutritional info as most subtract to calculate 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.
How to Store Low-Carb Pumpkin Muffins
After baking your delicious keto pumpkin muffins, you'll want to make sure they stay fresh for as long as possible. Here are some tips on how to store them properly: Refrigerator: If you want to keep your muffins for longer, you can store them in the refrigerator for up to a week. Make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in the container to prevent them from absorbing any unwanted flavors.
Freezer: To keep your muffins fresh for even longer, you can store them in the freezer for up to 3 months. Wrap each muffin individually in plastic wrap or aluminum foil before placing them in a freezer-safe container. When you're ready to eat them, simply thaw them at room temperature or in the microwave.
After baking your delicious keto pumpkin muffins, you'll want to make sure they stay fresh for as long as possible. Here are some tips on how to store them properly: Refrigerator: If you want to keep your muffins for longer, you can store them in the refrigerator for up to a week. Make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in the container to prevent them from absorbing any unwanted flavors.
Freezer: To keep your muffins fresh for even longer, you can store them in the freezer for up to 3 months. Wrap each muffin individually in plastic wrap or aluminum foil before placing them in a freezer-safe container. When you're ready to eat them, simply thaw them at room temperature or in the microwave.
Nutrition
Serving: 1muffin | Calories: 121kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Fiber: 1g