Low Carb Pumpkin Cream Cheese Muffins
These Low Carb Pumpkin Cream Cheese Muffins are one of those little treats that make the kitchen smell like fall without loading you up with sugar.
Ingredients
- 1 ½ cups finely ground blanched almond flour
- 1 cup pure pumpkin puree
- 3 large eggs
- ½ cup granulated low-carb sweetener
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Cream Cheese Swirl
- 4 ounces cream cheese softened
- 2 tablespoons powdered low-carb sweetener
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- Beat softened cream cheese with powdered sweetener and vanilla until smooth.
- Whisk almond flour, pumpkin pie spice, baking powder, and salt in a bowl.
- In another bowl, whisk pumpkin puree, eggs, granulated sweetener, and vanilla. Stir in the dry ingredients until just combined.
- Divide batter among the muffin cups. Add a small spoonful of cream cheese mixture to each and gently swirl with a toothpick.
- Bake for 20–24 minutes, or until the pumpkin portion is set and a toothpick inserted into the muffin comes out with a few moist crumbs. Cool before serving.