Cream Cheese Pumpkin Muffins
Cream Cheese Pumpkin Muffins

Cream Cheese Pumpkin Muffins

Recipes   Gluten Free     Seasonal     Sweets     Video Recipes    

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