Cream Cheese Pumpkin Muffins

Cream Cheese Pumpkin Muffins
Cream Cheese Pumpkin Muffins

Cream Cheese Pumpkin Muffins

Recipes   Sweets     Gluten Free     Seasonal    

Ingredients

Muffin Batter
  • 1½ cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¹⁄₈ teaspoon ground cloves
  • 2 tablespoons unsalted butter (or coconut oil if dairy-free), softened
  • ½ cup Swerve Confectioners
  • 3 large eggs 
  • 1 cup fresh or canned pumpkin puree
Cream Cheese Filling
  • 4 oz cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
  • ¼ cup Swerve Confectioners
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F. Grease or place paper liners in 6 wells of a standard-size muffin pan if you want large muffins. You can also get 12 smaller muffins.  
  2. In a large mixing bowl, stir the almond flour, baking soda, salt, and spices until well combined. In another bowl, mix together the butter, Swerve, eggs, and pumpkin until smooth. Stir the wet ingredients into the dry. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. 
  3. To make the filling, using a hand mixer, beat the cream cheese in a medium-sized bowl until smooth. Add the Swerve, egg yolk, and vanilla and beat until well combined. Top each muffin with about 1 tablespoon of the cream cheese filling and use a toothpick to swirl it into the batter.
  4. Bake the muffins for 30 to 40 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before removing from the pan. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.

From Keto Comfort Foods by Maria Emmerich 

Cream Cheese Pumpkin Muffins
Nutrition Facts

Serving Size 1 muffin

Servings 12

Calories 190
Total Fat 16g
Total Saturated Fat 7g
Cholesterol 85mg
Sodium 180mg
Total Carbs 15g
Dietary Fiber 3g
Sugars 2g
Swerve 10g
Protein 6g
Net Carbs: 2g

In the Swerve Kitchen with Maria Emmerich - Cream Cheese Pumpkin Muffins

Comments:

  • Laura

    The instructions say place liners in 6 muffin cups but the nutrition facts say the number of servings are 12. Can you clarify? I'm wondering whether to double or not. Thanks!

    • Swerve

      Hey Laura! You can get 6 really big muffins or 12 smaller muffins from the ingredients in this recipe. You definitely don't have to double the ingredients! Hope this helps :)

  • Krista Zurawski

    This recipe was sooo good!! Thank you!! Our family all loved them! I'm making more this week!

  • Ty O'Neal

    Hello! The video says to add 1 cup of Swerve Confectioners to the cream cheese filling, but the written recipe says to add 1/4 cup of swerve confectioners. That's a big difference. Which one is correct please? Thanks!

    • Swerve

      Hi Ty, thanks for bringing this to our attention! The recipe is correct, it should only be 1/4 cup of Swerve in the cream cheese filling.

  • Della

    Just made them this afternoon...fantastic!!! I will being making these again and again!

  • Michael A Hammel

    Hi Maria, We have one of your Keto books, and one you co-authored. For those of us on a High Fat/Low Carb Keto Diet (20g or less), do we follow the total, or net carbs? I have been following the total carb rule. Please advise. P.S., Have loved your recipes to date.

    • Swerve

      Hi Michael, We're glad you've enjoyed Maria's recipes! You would follow net carbs, since Swerve does not affect blood sugar. Thanks for visiting our website!

  • Abigail

    I noticed the total carbs are 15g but net carbs are 2g ... Fiber carbs are only 3g though.. What am I missing?

  • Sandy

    Hi Maria, I just read through these posts and see the corrected version. I made them with 1 cup of swerve. Wow they were sweet but my husband loved them...the filling ran over because it was so much. Maybe you should pull this and redo the video. I wrote it from there. They are delicious

    • Swerve

      Hi Sandy, Thanks for the feedback on this recipe! Just updated the recipe so that there is less filling. We're glad you enjoyed the recipe!

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