Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

This Keto Pumpkin Muffins with a Cream Cheese Swirl Recipe will be a go-to treat or breakfast in the fall. Pumpkin flavor season hits, and this is an absolute necessity in your formula list! So natural, yummy, and ideal for that hankering!

When I posted my Low Carb Pumpkin Bread, I had no clue how well known it would be. I knew my family adored it, however everybody has distinctive tastes, so you simply absolutely never realize what will happen when you distribute another formula.

I've gotten huge amounts of unimaginable input. Generally, I've heard that it's not eggy at all or dry like most Keto or Low Carb bread.

I thought I'd switch it up the formula a bit to make Low Carb Pumpkin Muffin by including a whirled cream cheddar blend to the player and making several other minor changes in accordance with the formula.

We as a whole adored how it turned out! Indeed, toward the beginning of today for breakfast, my 19-month-old couldn't get enough. She ate two biscuits and requested more.

Pumpkin Cream Cheese Muffins

Also try our recipe : Brown Butter Raspberry Swirl Cheesecake Blondies

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 Swerve Confectioners
  • 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 Swerve Confectioners
  • 1/2 teaspoon vanilla
Instructions :
  1. Melt coconut oil and butter. ( I have started using liquid coconut oil for baking). 
  2. Beat eggs, swerve, pumpkin puree, vanilla, and pumpkin pie spice until combined.
  3. Add coconut oil and butter to the mixture and mix well. 
  4. Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside. 
  5. In a small bowl, combine the ingredients for the filling and stir until combined.
  6. Fill greased muffin tins with batter. (I would suggest using muffin liners or parchment paper muffin liners as keto baking items tend to stick.)
  7. spoon approx 1/2 teaspoon cream cheese filling mixture on top. With a toothpick, swirl the cream cheese mixture into the batter.
  8. Bake in a 350-degree oven for 18-22 minutes or until a knife inserted comes out clean. My muffins were perfect at 20 minutes but every oven cooks differently. 
Source : bit.ly/2M2ECdv

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