PLEASE LIKE AND SUBSCRIBE! Again, these are delicious. These mouth-watering keto pumpkin muffins fit perfectly into so many types of diets! - Green and Keto, Keto Zucchini Bread with Walnuts - Green and Keto, 16 Best Low Carb Keto Muffin Recipes To Power Your Mornings - Keto Whoa, 6 Low Carb Keto Breakfast Muffin Recipes – Recipes Food, Huge Keto Family Weekly Meal Prep| Keto Cream Cheese Pumpkin Muffins, Pancakes, Casserole | GoDiva Recipes, 8 Halloween Treats You Won’t Believe Are Keto-Friendly -, 8 Halloween Keto treats for everyone who miss candies | DISCOUNT CODE ! Thank you for this recipe! Plus, they’re made with almond flour and coconut flour — so you know they’re low-carb and gluten-free. . You can use a calculator like My Fitness Pal to check on the specifics. I used my new silicon muffin tray and am still getting used to it, so the muffins in the center of my tray came out a little soft inside after 30 minutes. Can you use stevia or something like that instead? In a small bowl, combine your coconut flour, almond flour, salt, baking powder and pumpkin spice mix. Cooked 44 minutes and then let it self release pressure. Once I have lump-free dry ingredients I can add all the wet ingredients all at once. 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. Thanks for the yummy recipe–just adding another adaptation. Hi Lisa, Amount Per Serving: {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Keto Pumpkin Cream Cheese Muffins","author":{"@type":"Person","name":"Green and Keto"},"datePublished":"2018-12-11","recipeYield":12,"description":"Super moist pumpkin muffins swirled with cream cheese filling.\u00a0 Keto, low-carb, and gluten-free. Baking Powder – This gives our keto pumpkin muffins their rise. Light and full of flavor, these low carb muffins deliver the best flavors of fall. If you love these Pumpkin Cream Cheese Muffins, here are some other FALL recipes I know you will love: Follow me on Instagram and tag #greenandketo so I can see all of the delicious keto treats you are making! Oh, and instead of using four eggs, I used three and one yolk to balance out the extra moisture of the applesauce. Sorry for the mistake above. I also really like using Swerve brown sugar replacement for a variation. I used salted butter and didn’t need the salt in the recipe. Made it in a 7″ push up cake pan in the instant pot. Get ready to bake up the best low carb keto pumpkin cream cheese muffins. To replace traditional grain flours, we’re using a mixture of almond flour and coconut flour in this recipe. I’ll so make them adding chia seeds and pumkin seeds too. I really love these and have made them a few times. I recently moved and can’t find my muffin pan. They taste of pumpkin for sure. Spoon about 1 tablespoon of the prepared cream cheese mixture onto each muffin and swirl with a toothpick or fork. Click here to buy it and use my code TKG15 to get 15% off at check out!!!. You should definitely try these keto pumpkin muffins topped with a sweet cream cheese swirl. If you don’t mind the slight bitterness stevia can have, it should work. Hi there, Thank you so much, Laura! So is it unsalted or salted butter ? 30 minutes (Try to test an area that is just muffin -- not cream cheese -- so you don't confuse melty cream cheese for underdone muffin batter.). Hi Sarah! Added a touch of vanilla / pumpkin pie spice to the cream cheese for some added flavor. Tasty, moist, firm and just all together perfect! I was surprised how thick the “batter” was – more a puree than a batter really. Break up any lumps of almond flour or coconut flour. In a separate small bowl mix together the cream cheese, sweetener, and vanilla extract. I may add an extra teaspoon of pumpkin pie spice next time. Phew!! Is that normal? It’s almost pumpkin … I first posted this recipe way back in 2013 and now I’ve made it easier and even lower in carbs. Thanks! In a bowl combine the almond flour, coconut flour, powdered Swerve, baking powder, salt, and pumpkin pie spice. I started the recipe and realized that I didn’t have a muffin tin so I improvised and used a bread loaf. They’d be about the same as if you used regular granulated white sugar. I would only add 1/4 cup – 1/2 cup to the batter and gently fold it in. 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. 8 oz cream cheese, softened It’s time to give my Keto Pumpkin Cream Cheese Muffins a little update! Break up any lumps of almond flour or coconut flour.Add the dry ingredients to the wet ingredients, and stir to combine. Bake for 20 - 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. I love them for an afternoon snack with tea, after dinner for dessert, or even — shh! Please leave a comment on the blog or share a photo on Instagram ‍♀️. In a small mixing bowl, stir together the softened cream cheese and 1 tbsp of sweetener. I like to use almond flour with a super-fine texture made from blanched almonds. They’re great. Use unsalted butter. It did not rise at all while baking, which I kept waiting for, but they are soft, fluffy and not at all heavy or dense. Absolutely love this recipe and have made it multiple times. You only need 5 spices to make this homemade version: ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves — and I bet you already have most of them in your pantry right now. Just check the back of the bag to see the conversion. For the Muffins * 5 eggs * 1/2 cup coconut oil melted or use liquid coconut oil * 2 tablespoons butter * 1 cup pumpkin purée * 1 tablespoon +1 teaspoon pumpkin pie spice * 1/2 cup of swerve confectioners Is the nutrients facts just for one muffin or for the whole ingredients ? See the post for more information about using canned vs. fresh pumpkin puree. Thank you! Bring the pumpkin spice and everything nice back to your … My Hubby loves them which makes them even better for me! I read on a food blog somewhere that it’s the only one that gets really soft at room temp and creams without lumps, and I have found that to true also. . I only had a giant muffin tin so I made them into 6 muffins… I have to buy regular size muffin tins or I may eat it all! Nut- As soon as these muffins go in the oven, your house fills with the scent of ginger and cinnamon. This website contains affiliate links. Then, add a small spoon of the cream cheese mixture on top of each muffin. And don’t forget to join our Facebook Group! =)It’s fall and that means it’s pumpkin season! The flaxseed adds a nice rustic touch with the pumpkin spice. I like to use canned pumpkin for its convenience and consistent texture. It's the unmistakeable taste of Autumn with only 3 net carbs ! I used allulose, cut down to 1/2 cup and it was perfect!! Made exactly as written and oh my goodness! It seems like every time I go to the grocery store this fall, I wind up with a can or two of pumpkin puree in my cart. Yield: 12 Well, what can I say ! Welcome to Green and Keto. 12 These were so good! I haven’t tested this recipe with just almond flour, so I don’t have an exact measurement for you. These pumpkin muffins with cream cheese frosting have the flavors of fall in every bite. Easy Low Carb Pumpkin Desserts & Treats, Keto Stuffed Peppers Without Rice [Video], Keto Butter Chicken – Quick and Easy Recipe, 45 Easy Keto Vegetable Side Dishes to Make for Dinner. Read privacy policy and disclosure here. I doubled the pumpkin base because I wanted some with cream cheese and some without. I honestly like it even more this way!!! 1/2  tsp  salt I have everything measured and ready, and I just noticed that there are no instructions. First I dump all the dry ingredients into a sieve over that bowl. Category: Breakfast I started the recipe and realized that I didn’t have a muffin tin so I improvised and used a bread loaf. Trying these and just want to mention the swerve is confectioners not granulated. Coconut flour soaks up liquid like a sponge, so we only need to use 1/2 cup in this recipe. Did you use Swerve granular sugar or confectioners sugar? Yes, the batter is a little thick. 2/3  cup + 1 tbsp granulated erythritol sweetener, like Swerve My non-keto husband loves them. If so, does the baking time change? Add a generous tablespoon of softened cream cheese mixture to each muffin.\u00a0Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together. We’ll see. Then the combination of pumpkin flavors with the cream cheese is pure heaven. It seems like a lot for a single muffin, can you verify that for me please. Instructions Keto Pumpkin Cream Cheese Cupcakes. Thank you so much, These are delicious! And you know, I liked these muffins best served slightly chilled anyway! I had my husband sitting at the kitchen table staring at me. They ended up tasting like a chemical or something salty even though I followed the recipe. I think I’m lost. 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. Have you ever made them with swerve confectioners I couldn’t find granulated? They can be kept at room temperature but will spoil quicker. Make sure you’re looking at the plain pumpkin puree, and not the pumpkin pie mix. I made these this morning (Thanksgiving morning) for breakfast. I don’t see the recipe instructions!!?? Oh, that is so strange that it didn’t save the instructions! Top each muffin with about 1 tablespoon of the cream cheese filling and use a toothpick to swirl it into the batter. Keto White Chocolate Pumpkin Fat Bombs . Just 2 net carbs per muffin. Swerve, or erythritol, is a sugar alcohol which is indigestible by humans. Would it work it I just used all almond flour? I know it’s per muffin but I made mini muffins out of them so I wanted to do the conversion. What you’ll need to make these keto pumpkin muffins. I hope you’ll try these keto pumpkin muffins. So much more than I expected. You are so welcome — I’ll add that tip to the instructions . Muffins. Let us rejoice. Preheat the oven to 350°F. Actually your recipe said 623g of carbs..odd and a lot! My husband loved them too. I loved this recipe, I used lakanto sugar substitute and I had no cream cheese, but it tastes great anyways! I add 1 tbsp of sweetener to the cream cheese, but some readers like it with 2-3 tbsp for a sweeter taste. Each serving comes out to be 217.14 Calories, … I also subbed applesauce and monk fruit drops to mix with the cream cheese. Throw in some of your favorite nuts to the batter to add a little bit of a crunch. Hello! Ingredients Thank you for sharing this! Should it come out firm like a muffin? Keto Pumpkin Pie Cheesecake Fat Bombs . Please leave a comment on the blog or share a photo on Instagram, You’ll love this moist and delicious keto zucchini bread. American Today I’m sharing a keto friendly copycat Starbucks pumpkin cream cheese muffin recipe. This recipe was formulated with granulated. Since going back to school things have been a little busy and I have to confess that a couple of days a week I’ve been giving in to my after school Starbucks craving. This popular sugar-free pumpkin muffins recipe has been updated with an instructional video. I do not recommend fat-free cream … Cook Time: I put half the batter added the soft cream cheese then topped it with the rest of the batter. I just create a tunnel in the centre of the muffin batter, and plop the cream cheese in. Still great though! Pinning your recipe, thanks! Super moist pumpkin muffins swirled with cream cheese filling. Divide the batter into the prepared muffin tins. Add the pumpkin puree and vanilla, and mix well to combine. My calculator calculated them as being 3.7g net carbs, can you post a screenshot of your recipe calculator results ? What a perfect Fall treat with a cup of tea. Here are the steps we need to follow to make these Keto Pumpkin Cream Cheese Muffins: Preheat your oven to 350F. Not too sweet something I worry about using canned vs. fresh pumpkin puree, and mix well to.! 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