I’m providing those because I have had a few people ask this question. Yes. Let’s whip up a batch of these delicious keto pumpkin muffins with cream cheese swirl. What a perfect Fall treat with a cup of tea. STEP 2: Start off with our dry ingredients. Added a touch of vanilla / pumpkin pie spice to the cream cheese for some added flavor. Beat together the cream cheese and eggs until smooth and creamy. I can’t wait to share my low-carb recipes and meal plans with you. Fluffy Keto Pancakes made with Coconut Flour, Fluffy Keto Pancakes - Low Carb and Gluten Free - Green and Keto, Is Pumpkin Keto Diet Friendly? Top each muffin with about 1 tablespoon of the cream cheese filling and use a toothpick to swirl it into the batter. Deliciously tender and sinfully decadent, a muffin so good that it’ll leave you in awe. Did you substitute it and with what because I’m allergic to coconut as well? I’ve made these twice now and both times they’ve been super delicious. I’ll so make them adding chia seeds and pumkin seeds too. 2 tsp pumpkin spice, see notes Add the eggs, one at a time, and mix well to combine. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. In a small mixing bowl, stir together the softened cream cheese and 1 tbsp of sweetener. Made these tonight and they were SOOOOHOOOHOOO good!! If you don’t mind the slight bitterness stevia can have, it should work. You are so welcome — great substitutions! I just create a tunnel in the centre of the muffin batter, and plop the cream cheese in. Preheat oven to 350F. First I dump all the dry ingredients into a sieve over that bowl. This website contains affiliate links. Add a generous tablespoon of softened cream cheese mixture to each muffin. Carrot Cupcakes with Cream Cheese Frosting, Crispy Mozzarella Parmesan Crusted Chicken, Cheesy Broccoli Stuffed Chicken (low-carb, Keto), Top 10 Must Try Taco Recipes (30 Minutes or less! Grease a muffin pan, or line with paper muffin cups.In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. I doubled the pumpkin base because I wanted some with cream cheese and some without. Bake the muffins for 25 minutes or until they are done. I loved this recipe, I used lakanto sugar substitute and I had no cream cheese, but it tastes great anyways! / My thoughts are it’s like the almond flour or coconut flour that is to blame for the difference in net carbs, what brands do you use ? Hi Sarah! … Add the dry ingredients to the wet ingredients, and stir to combine. All that to say, I count it as 0 net carbs in my calculations. Either way, fits within my macros. 1/2 cup coconut flour It turned out just right for me. These are incredible! Spray the paper liners with Pam. Sarah, I learned a trick somewhere in my years of baking that is really useful, more for cupcakes than for muffins, but both are nice. I’m trying to help is sweet tooth in a more healthy way. See the post above for a recipe for a homemade pumpkin spice mixture. Add to a food processor, pulse 1 tbsp of golden monk fruit sweetener for filling until powdered. Refrigerate for up to 3 days. You are so welcome — I’ll add that tip to the instructions . Prep Time: )","position":8,"name":"Bake for 20 - 25 minutes, or until...","url":"https:\/\/greenandketo.com\/keto-pumpkin-cream-cheese-muffins#mv_create_24_8"}],"keywords":"cheese,cream,muffins,pumpkin,","nutrition":{"@type":"NutritionInformation","calories":"261 calories","carbohydrateContent":"6 grams carbohydrates","cholesterolContent":"99 milligrams cholesterol","fatContent":"23 grams fat","fiberContent":"4 grams fiber","proteinContent":"7 grams protein","saturatedFatContent":"11 grams saturated fat","sodiumContent":"623 grams sodium","sugarContent":"2 grams sugar","transFatContent":"0 grams trans fat","unsaturatedFatContent":"2 grams unsaturated fat"},"aggregateRating":{"@type":"AggregateRating","ratingValue":4.5,"reviewCount":"497"},"url":"https:\/\/greenandketo.com\/keto-pumpkin-cream-cheese-muffins"} I first posted this recipe way back in 2013 and now I’ve made it easier and even lower in carbs. I honestly like it even more this way!!! Glad you enjoyed them! It was calculated by My Fitness Pal with the recommended brands and ingredients. Here’s a bit more about me. Grease a muffin pan, or line with paper muffin cups. Hi there, Mine came out to 260 cals, 23g fat, 7g protein, 6g carbs, and 4g fiber. Tangy maple cream cheese going through the middle with the perfect pumpkin spice flavor. Please leave a comment on the blog or share a photo on Instagram Thanks ! Keto Pumpkin Cream Cheese Muffins And these are regular size muffins. Figured I’d share this in case it helps anyone else in the future . Can you substitute ground flax for the eggs? Gradually … They are only 4g net carbs per muffin. Deliciously flavoured with pumpkin … Yes, depending on the specific brand of ingredients you use, the calculations could be a bit different. The second time I made them, I also added a few Lily’s chocolate chips (Semi sweet) which were a great treat too. Thank you. Ingredients for preparing Pumpkin Cream Cheese Muffins. If you have trouble swirling in the cream cheese mixture, you can warm it in the microwave for about 10-20 seconds before mixing it in.I add 1 tbsp of sweetener to the cream cheese, but some readers like it with 2-3 tbsp for a sweeter taste.I liked these best at room temperature or slightly chilled. It was calculated by My Fitness Pal with the recommended brands and ingredients. Posts may contain affiliate links. The sweet cream cheese swirl takes this gluten free keto dessert to the next level! It taste super yummy but just wondering if I undercooked. Cooked 44 minutes and then let it self release pressure. I like to use almond flour with a super-fine texture made from blanched almonds. I substituted monk fruit 1:1 and it worked out great. Warm the oven to 350 degrees F. and grease a muffin tin or add muffin liners. We’ll see. Would it work it I just used all almond flour? Can you use stevia or something like that instead? I’m trying to help is sweet tooth in a more healthy way. I also sprinkled a little Swerve confectioners sugar on top when they came out of the oven, yum! I used monkfruit for sweetener 1 1/2 tblsp This recipe was formulated with granulated. Line two 12 capacity muffin tin pan with cupcake liners. On reviewing the nutritional information I see that they are 23 grams of fat for 1 muffin, is this correct? Preheat the oven to 350°F. Baking Powder – This gives our keto pumpkin muffins their rise. My batter was very thick so I saved a little batter to fill in after the cream cheese but before I swirled. Enjoy them as a nutritious breakfast or snack, or top with Keto Cream Cheese … Add the eggs, one at a time, and mix well to combine.Add the pumpkin puree and vanilla, and mix well to combineIn a separate bowl, stir together the almond flour, coconut flour, baking powder, pumpkin spice, and salt. So much more than I expected. Simple DIY pumpkin spice mix (yields 1 tablespoon): All you need to do is whisk the spices together in a small bowl, and store in an airtight container until ready to use. These look delicious and I’m eager to try them. I wonder how they would taste without the sweetner also. Is the nutrition listed somewhere I’m not looking? I will admit when I bit into these muffins for the first time, I couldn’t help but moan. Much fewer crumbs sticking to the papers. I just updated it now, please let me know how it goes! They’d be about the same as if you used regular granulated white sugar. I made exactly as directed, but made them in “mini” muffin tins and baked 15 min. You should be able to, just check the back of the bag for the conversion. Store in an airtight container in the fridge. You can prepare the Pumpkin Cream Cheese Muffins as a breakfast, dessert, or for dinner. I made them exactly as written and they were perfect. Still great though! 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