Line a 12 cup standard muffin tin with paper liners. They can be kept at room temperature but will spoil quicker. Keto White Chocolate Pumpkin Fat Bombs . ‍♀️. Deliciously tender and sinfully decadent, a muffin so good that it’ll leave you in awe. Set aside. I just updated it now, please let me know how it goes! Is the nutrition listed somewhere I’m not looking? And don’t forget to join our Facebook Group! Check out these other. I will admit when I bit into these muffins for the first time, I couldn’t help but moan. Thanks for the yummy recipe–just adding another adaptation. I would only add 1/4 cup – 1/2 cup to the batter and gently fold it in. You are pretty much my favorite person at the moment. Keto Pumpkin Pie Cheesecake Fat Bombs . Some blogs use way too much sweetener (and I do like it sweet) as if they just took a conventional recipe and changed the flour to almond flour, sugar to Swerve, etc. Thank you! Posts may contain affiliate links. Welcome to Green and Keto. It is my favorite nut butter and I have tried a few. Let’s get started so you can head in the kitchen to whip up a batch. I can’t say what they’d taste like without sweetener, but it you try it, please let me know! Cream cheese and pumpkins are two of my ultimate favorite treats. I wonder how they would taste without the sweetner also. So is it unsalted or salted butter ? Sorry for the mistake above. Warm the oven to 350 degrees F. and grease a muffin tin or add muffin liners. Did anyone have the batter come out kinda dry looking? These muffins are the best of both worlds — a super moist pumpkin spice muffin base combined with a luscious cream cheese filling. I substituted monk fruit 1:1 and it worked out great. Sugar Free Chocolate Chips – These take the muffins … You should be able to, just check the back of the bag for the conversion. Today I’m sharing a keto friendly copycat Starbucks pumpkin cream cheese muffin recipe. These are lovely! Did you use Swerve granular sugar or confectioners sugar? I’m fully embracing pumpkin spice season this year, and I’m so excited to share my latest keto pumpkin recipe: Low Carb Pumpkin Cream Cheese Muffins. Thank you for the wonderful recipe! Nut- They ended up tasting like a chemical or something salty even though I followed the recipe. Throw in some of your favorite nuts to the batter to add a little bit of a crunch. Mixing the Batter. I used allulose, cut down to 1/2 cup and it was perfect!! Bake for 25 minutes or until cooked through. Grease a muffin...","url":"https:\/\/greenandketo.com\/keto-pumpkin-cream-cheese-muffins#mv_create_24_1"},{"@type":"HowToStep","text":"In a large mixing bowl, cream the butter and 2\/3 cup sweetener together until light and fluffy. Using a toothpick, swirl filling into pumpkin mixture. If so, does the baking time change? Low-Carb and Keto: One serving contains only 2.8 grams of net carbs! It’s best to store these pumpkin muffins in an air tight container so they don’t dry out. Did you make this recipe? The main ingredients in these Low Carb Pumpkin Cream Cheese Muffins include: Perfect Keto MCT Powder Vanilla The recipe pasted in my carb app has them at 15 carbs per serving. 2 tsp pumpkin spice, see notes Preheat oven to 350F. See the post above for a recipe for a homemade pumpkin spice mixture. Phew!! . Beat together the cream cheese and eggs until smooth and creamy. Yield: 12 Keto, low-carb, and gluten-free. Instructions eggs, one at a time, and mix well to combine. 12 For the remaining batter I mixed the cream cheese in with an electric hand mixer for the next 6 muffins and that worked better for me. family loved it and I also topped them with a cream cheese frosting divine ! All brands are different, so please verify the macros with your specific ingredients to ensure accuracy. Either wrap the muffins individually in plastic wrap, or place them in a large “zip” freezer bag. To do this, remove the pumpkin muffins from the pan and let them cool completely. Divide the batter into the prepared muffin tins. I’m eating mine with a spoon. The second time I made them, I ran out of almond flour so I subbed the additional 1/2 cup of almond flour with flaxseed meal. I have everything measured and ready, and I just noticed that there are no instructions. I honestly like it even more this way!!! Enjoy warm or cooled! Quick recipe. … Yay more for us! I started the recipe and realized that I didn’t have a muffin tin so I improvised and used a bread loaf. Pin this recipe for later! Also are they mini muffins or regular size ? Can I sub sweet potatoes for the pumpkin puree. I can’t wait for you to sink your teeth into these incredible muffins. Can I make this move of a bake? Use a toothpick to swirl … Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together.Bake for 20 - 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Preheat the oven to 350°F. Muffins. You'll love the warm, comforting spices in our fluffy pumpkin cake layered with ribbons of vanilla cream cheese through the center! Baking Powder – This gives our keto pumpkin muffins their rise. Can you use stevia or something like that instead? I’ve made these twice now and both times they’ve been super delicious. I don’t see the recipe instructions!!?? Divide batter into prepared muffin pan. Trying these and just want to mention the swerve is confectioners not granulated. It was calculated by My Fitness Pal with the recommended brands and ingredients. Add to a separate bowl, combine filling ingredients and mix with a spoon until well-combined. Both times, I’ve added vanilla and caramel extract to the cream cheese mixture. I confess I did add a tablespoon of erythritol to my melted cream cheese and mixed it up till it disolved just to give it more of an “icing ” flavor but other than that I followed the recipe exactly and I already know I’m going to love these. Absolutely love this recipe and have made it multiple times. I hope you’ll try these keto pumpkin muffins. Filed Under: Keto Recipes Tagged With: keto, keto desserts, (make sure it's pure pumpkin-no sure added! And these are regular size muffins. Get ready to bake up the best low carb keto pumpkin cream cheese muffins. They taste of pumpkin for sure. Did you run out of pumpkin pie spice? I’ll be making more when these are gone. Total Time: 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 Hafa Adai (Greetings), from the beautiful island of Guam! OMGosh! Ingredients for preparing Pumpkin Cream Cheese Muffins. These keto pumpkin cheesecake muffins with coconut flour are moist and incredibly easy to make. So that’s 2 net carbs per muffin. Thanks ! My calculator calculated them as being 3.7g net carbs, can you post a screenshot of your recipe calculator results ? Vanilla extract – The vanilla adds to the flavor too. So which brand of pumpkin purée did you use because every can I see has sugars and a ton of carbs even when subtracting the fiber. 1  tsp  vanilla extract Mine came out to 260 cals, 23g fat, 7g protein, 6g carbs, and 4g fiber. Pretty sure it was my grocery’s store brand. Thank you for this recipe! Each serving comes out to be 217.14 Calories, … I’m trying to help is sweet tooth in a more healthy way. Pumpkin Cream Cheese Muffins are made using one large bowl. Preheat oven to 350 degrees. Because my Aldi brand cream cheese wasn’t that soft, I couldn’t really swirl it. Instead of 2/3 of a cup of pumpkin I used one cup…also I used 16 packets of Splenda in place of the eyrthritol. Yes. I was wondering the same thing . I love them for an afternoon snack with tea, after dinner for dessert, or even — shh! Really satisfied my pumpkin cravings. I love your perfect amounts of sweetener and baking times. Hmm, that would be a lot! My calculator put them at 260 cals, 23g fat, 7g protein, 6g carbs, and 4g fiber. Added a touch of vanilla / pumpkin pie spice to the cream cheese for some added flavor. I am taking some to my mom tomorrow, who just started Keto this week. 20 minutes On reviewing the nutritional information I see that they are 23 grams of fat for 1 muffin, is this correct? They’re sweet, creamy, a little bit spicy, and incredibly moist. Actually your recipe said 623g of carbs..odd and a lot! It seems like a lot for a single muffin, can you verify that for me please. But I know silicon takes some experimenting with the times, so I’ll bake them a little bit longer next time. 2/3  cup + 1 tbsp granulated erythritol sweetener, like Swerve. Just 2 net carbs per muffin. The cream cheese was able to make it on 15/24 of the muffins with an generous dollop, using one 8 oz package. Any thoughts? Oh, and instead of using four eggs, I used three and one yolk to balance out the extra moisture of the applesauce. In a bowl combine the almond flour, coconut flour, powdered Swerve, baking powder, salt, and pumpkin pie spice. All you'll need are some normal keto staples (butter, unsweetened nut milk, eggs, cream cheese) plus a can of solid pack unsweetened pumpkin. I thought I was the only one !!!!! And you know, I liked these muffins best served slightly chilled anyway! Instead of 2/3 of a cup of pumpkin are used one cup also are used 16 packets of Splenda in place of the eyrthritol. Thank you so much for sharing. The flaxseed adds a nice rustic touch with the pumpkin spice. Keto Pumpkin Muffins with a Cream Cheese Swirl {keto friendly/low carb} This Keto Pumpkin Muffins with a Cream Cheese Swirl Recipe are easy to make, delicious, and … Mmm these were really good! Cuisine: Bake the muffins for 25 minutes or until they are done. 1/2  cup  coconut flour Cooked 44 minutes and then let it self release pressure. Thanks! THANKS FOR WATCHING! Figured I’d share this in case it helps anyone else in the future . Ingredients Let’s whip up a batch of these delicious keto pumpkin muffins with cream cheese swirl. . These Cream Cheese Pumpkin Muffins are compliant with a bunch of diet types! Break up any lumps of almond flour or coconut flour. Added walnuts to the batter. Use unsalted butter. These are lovely! The second time I made them, I also added a few Lily’s chocolate chips (Semi sweet) which were a great treat too. Add the pumpkin puree and vanilla, and mix well to combine I put half the batter added the soft cream cheese then topped it with the rest of the batter. Each bite gives you an explosion of delicious pumpkin flavors and a cheesecake filling at just 4 net carbs each! I cooked mine for 25min and the toothpick came out clean but the muffin is more of a pumpkin pie consistency once cooled. I will let you know how these turn out! Made these tonight and they were SOOOOHOOOHOOO good!! For best results, allow the muffins time to cool down all the way. But the muffin texture was very delicate and fluffy and they tasted great regardless. Add a few sugar-free chocolate chips to the batter. I made 12 full size muffins and 12 mini muffins. I liked these best at room temperature or slightly chilled. Warning: you may want to block the entrance to the kitchen or you will have kids bugging you to eat them right out of the oven. © Green and Keto Thank you. ","position":6,"name":"Add the dry ingredients to the wet ingredients,...","url":"https:\/\/greenandketo.com\/keto-pumpkin-cream-cheese-muffins#mv_create_24_6"},{"@type":"HowToStep","text":"In a small mixing bowl, stir together the softened cream cheese and 1 tbsp of sweetener. Divide the batter into the prepared muffin tins. Category: Breakfast 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. I had my husband sitting at the kitchen table staring at me. Still great though! Store in an airtight container in the fridge.See the post for more information about using canned vs. fresh pumpkin puree.See the post above for a recipe for a homemade pumpkin spice mixture.NUTRITION INFO:Swerve, or erythritol, is a sugar alcohol which is indigestible by humans. My husband who is a diabetic (and a major sugar-aholic) said it was delicious and promptly ate 2 slices. Deliciously flavoured with pumpkin … Super moist pumpkin muffins swirled with cream cheese filling. The nutrition information is provided as a courtesy and is approximate only. Well, what can I say ! I like to use almond flour with a super-fine texture made from blanched almonds. ","position":1,"name":"Preheat the oven to 350\u00b0F. Keto Pumpkin Spiced Granola . Can u use silcone muffin pan and not grease? Make homemade keto pumpkin cream cheese muffins with streusel topping. The muffins themselves are light, fluffy, and moist. Line two 12 capacity muffin tin pan with cupcake liners. Then place them inside of a storage container that’s airtight. These are incredible! Yep, something like Lakanto would work great! I recently moved and can’t find my muffin pan. ","position":7,"name":"In a small mixing bowl, stir together the...","url":"https:\/\/greenandketo.com\/keto-pumpkin-cream-cheese-muffins#mv_create_24_7"},{"@type":"HowToStep","text":"Bake for 20 - 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Read privacy policy and disclosure here. Add the sweetener, egg yolk, and vanilla and beat until well combined. ), Roasted Cauliflower Tacos with Creamy Cilantro Sauce. ","position":3,"name":"Add the eggs, one at a time, and...","url":"https:\/\/greenandketo.com\/keto-pumpkin-cream-cheese-muffins#mv_create_24_3"},{"@type":"HowToStep","text":"Add the pumpkin puree and vanilla, and mix well to combine","position":4,"name":"Add the pumpkin puree and vanilla, and mix...","url":"https:\/\/greenandketo.com\/keto-pumpkin-cream-cheese-muffins#mv_create_24_4"},{"@type":"HowToStep","text":"In a separate bowl, stir together the almond flour, coconut flour, baking powder, pumpkin spice, and salt. 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