Pumpkin Cream Cheese Swirl Muffins

By: Toya. L

Take a bite out of these Low Carb Pumpkin Cream Cheese Muffins,” a delightful blend of autumn’s finest flavors without the guilt. These moist and tender muffins are infused with the warm essence of pumpkin, swirled with a creamy, low-carb cream cheese filling that’s as decadent as it is wholesome. Each bite offers a comforting taste of fall, featuring rich, aromatic spices and the delightful tang of cream cheese, all while adhering to your low-carb dietary goals. Enjoy the taste of the season while maintaining your commitment to a healthier lifestyle with these delectable, guilt-free muffins.

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These Pumpkin Cream Cheese Swirl Muffins are divine. The combination of the pumpkin and the cream cheese makes a truly delectable dessert. I could eat a few of these muffins easily. Because they are so delicious. These muffins are perfect for the fall season. Your home will be filled with the smell of pumpkin, and spices.

Are Pumpkin Cream Cheese Swirl Muffins easy to make?

Yes, these muffins are very easy to make. With a few easy steps, you will have some delicious muffins.

❤️What is there to love about Pumpkin Cream Cheese Swirl Muffins ❤️

• Fall Flavors: They capture the essence of autumn with the warm, comforting taste of pumpkin and aromatic spices like cinnamon, nutmeg, and ginger.
• Creamy Center: The cream cheese swirl adds a delightful, creamy contrast to the moist pumpkin muffin, creating a luscious and satisfying bite.
• Moist and Tender: These muffins are known for their moist and tender texture, making them a delightful treat to sink your teeth into.
• Versatile: They can be enjoyed for breakfast, as a snack, or even as a dessert. They’re perfect for any time of day.
• Great for Gatherings: Pumpkin Cream Cheese Swirl Muffins are a hit at gatherings, potlucks, and holiday celebrations. They’re a crowd-pleaser.
• Easy to Make: With a simple recipe and common ingredients, they’re accessible to both novice and experienced bakers.

Pumpkin Cream Cheese Swirl Muffins Ingredients:

Pumpkin Cream Cheese Swirl Muffins Instructions:

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.
• In a large bowl: Cream together the granulated sugar, and the softened butter until the mixture is light and fluffy. Stir in the pumpkin puree and beat in the eggs one at a time. add in the vanilla extract, and stir everything well, until the batter is well combined.
• In a separate large bowl: Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Whisk until all of the lumps are out of the almond flour.
• Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until well incorporated. Be careful not to overmix.
• Assemble the Muffins: Spoon the pumpkin muffin batter into the prepared muffin cups, filling each about two-thirds full.
• Prepare the cream cheese swirl: In a separate bowl, combine the softened cream cheese, powdered sweetener, egg, and vanilla extract. Mix until the mixture is smooth and creamy.
• Add the cream cheese: Drop a spoonful of the cream cheese mixture onto the top of each muffin.
• Swirl: Use a knife, or a toothpick to swirl the cream cheese mixture into the pumpkin batter, creating a marbled effect.
• Bake: Bake the muffins in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Be careful not to overbake.
• Cool: Allow the muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
• Enjoy: Once cooled, your Pumpkin Cream Cheese Swirl Muffins are ready to be enjoyed.

Pumpkin Cream Cheese Swirl Muffins

Take a bite out of these Low Carb Pumpkin Cream Cheese Muffins," a delightful blend of autumn's finest flavors without the guilt. These moist and tender muffins are infused with the warm essence of pumpkin, swirled with a creamy, low-carb cream cheese filling that's as decadent as it is wholesome.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 151 kcal

Equipment

• Large mixing bowl
• Silicone whisk
• Measuring cups and spoons
• Nonstick muffin pan
• Cupcake Liners
• Hand mixer

Ingredients

  

1x2x3x

• 2 cup Almond Flour
• 1/2 tsp Baking powder
• 1 tsp Baking Soda
• 1 1/2 tsp Cinnamon
• 1/2 tsp Ground ginger
• 1/2 tsp Nutmeg
• 1/4 tsp Salt
• 3/4 cup Monk fruit sweetener
• 6 tbsp Butter
• 3/4 cup Pumpkin puree
• 3 large Eggs
• 2 tsp Vanilla extract

Cream Cheese Swirl Filling

• 1/2 cup Cream cheese
• 1/4 cup Powdered erythritol
• 1 large Egg
• 1/2 tsp Vanilla extract

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.
• In a large bowl: Cream together the granulated sugar, and the softened butter until the mixture is light and fluffy. Stir in the pumpkin puree and beat in the eggs one at a time. add in the vanilla extract, and stir everything well, until the batter is well combined.
• In a separate large bowl: Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Whisk until all of the lumps are out of the almond flour.
• Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until well incorporated. Be careful not to overmix.
• Assemble the Muffins: Spoon the pumpkin muffin batter into the prepared muffin cups, filling each about two-thirds full. Prepare the cream cheese swirl: In a separate bowl, combine the softened cream cheese, powdered sweetener, egg, and vanilla extract. Mix until the mixture is smooth and creamy.
• Add the cream cheese: Drop a spoonful of the cream cheese mixture onto the top of each muffin.
• Swirl: Use a knife, or a toothpick to swirl the cream cheese mixture into the pumpkin batter, creating a marbled effect.
• Bake: Bake the muffins in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Be careful not to overbake.
• Cool: Allow the muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
• Enjoy: Once cooled, your Pumpkin Cream Cheese Swirl Muffins are ready to be enjoyed.

Video

Nutrition

Serving: 12gCalories: 151kcalCarbohydrates: 6.3gProtein: 4.1gFat: 13.2gSaturated Fat: 6.5gCholesterol: 88mgSodium: 248mgPotassium: 93mgFiber: 1.1gSugar: 1gCalcium: 45mgIron: 1mg

Keyword almond flour blueberry muffins, pumpkin cream cheese muffins, pumpkin cream cheese swirl muffins, pumpkin muffins

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*Nutrition Disclaimer

Tips for making Pumpkin Cream Cheese Swirl Muffins:

• Pumpkin Puree: Ensure that you’re using canned pumpkin puree with no added sugars. Pure pumpkin puree is relatively low in carbohydrates and adds the signature pumpkin flavor.
• Spice it Up: Adjust the spices to your taste. Cinnamon, nutmeg, ground ginger and cloves are traditional choices, but you can experiment with your preferred spices or adjust the quantities.
• Watch Cream Cheese Sweeteners: If you’re adding sweetener to the cream cheese swirl, choose a low-carb sweetener, and taste as you go to reach your desired level of sweetness.
• Marble Effect: When swirling the cream cheese mixture into the muffin batter, use a gentle swirling motion to create a marbled appearance. Avoid overmixing to maintain the distinct swirls.
• Portion Control: Use a muffin scoop or measuring cup to ensure even distribution of the batter and cream cheese mixture among the muffin cups.

Flavor variations:

• Pecan and Maple: Add chopped pecans to the batter and drizzle with a low-carb maple-flavored syrup for a delightful autumn touch.
• Cocoa Swirl: Mix unsweetened cocoa powder into the cream cheese swirl for a marbled pumpkin-chocolate effect. Use a low-carb sweetener for the cocoa mixture.
• Coconut and Almond: Sprinkle unsweetened shredded coconut and slivered almonds on top of the muffins before baking for a tropical twist.
• Cranberry-Orange: Fold in unsweetened dried cranberries and orange zest into the batter for a tangy, fruity flavor profile. Use a low-carb sweetener for the cranberries.
• Chai Spice: Replace the traditional pumpkin spice with chai spice (cinnamon, cardamom, ginger, cloves, and black pepper) for a warm and aromatic variation.
• Lemon Zest: Incorporate lemon zest into the cream cheese swirl for a citrusy contrast to the pumpkin’s richness.
• Vanilla Bean: Add scraped vanilla bean seeds to the cream cheese mixture for a pure and fragrant vanilla flavor.
• Nuts and Seeds: Mix in a combination of chopped nuts and seeds like walnuts, flaxseeds, or chia seeds for added texture and healthy fats.
• Berries: Gently fold in fresh or frozen low-carb berries such as blueberries or raspberries for a burst of natural sweetness.
• Gingerbread Spice: Substitute the traditional spices with gingerbread spice for a warm, holiday-inspired muffin.
• Pumpkin Seed Crunch: Top the muffins with roasted and salted pumpkin seeds for a crunchy texture and nutty flavor.
• Remember to adjust the sweetness level and ingredients to align with your low-carb dietary goals. These flavor variations will allow you to explore a range of delicious options while maintaining a low-carb lifestyle.

Storing, Freezing, and Thawing Instructions:

• Allow the muffins to cool completely at room temperature.
• Store the muffins in an airtight container or resealable plastic bags.
• Keep the muffins in the refrigerator to maintain freshness. They will stay good for 3-5 days.

Freezing Pumpkin Cream Cheese Swirl Muffins:

• If you want to freeze the muffins, wrap each muffin individually in plastic wrap to prevent freezer burn.
• Place the wrapped muffins in an airtight container or a freezer-safe resealable bag.
• Label the container or bag with the date to keep track of freshness.
• Store in the freezer for up to 2-3 months.

Thawing Muffins:

• To thaw, remove the desired number of muffins from the freezer and let them sit in the refrigerator overnight. Thawing at a slower pace in the fridge helps maintain their texture and flavor.
• You can also reheat frozen muffins directly in the microwave for a quick breakfast. Use the defrost setting or microwave them in short intervals until they’re warm but not overheated.
• For a freshly baked taste, you can warm them in the oven. Preheat the oven to 350°F (175°C) and bake for 10-15 minutes or until they’re heated through.

Frequently Asked Questions:

• Are these muffins keto-friendly?
  • Low-carb pumpkin cream cheese swirl muffins can be keto-friendly if you use keto-approved ingredients and sweeteners, such as almond flour and erythritol.
• Can I substitute almond flour with coconut flour for a nut-free version?
  • Yes, you can use coconut flour as a nut-free alternative, but you’ll need to adjust the quantities and possibly increase the wet ingredients since coconut flour is more absorbent.
• How can I make these muffins dairy-free?
  • Use dairy-free cream cheese and replace butter with a dairy-free substitute like coconut oil or vegan butter.
• Can I make them without a cream cheese swirl?
  • Yes, you can make traditional low-carb pumpkin muffins by omitting the cream cheese swirl.
• Can I use fresh pumpkin instead of canned?
  • Yes, you can use fresh pumpkin puree, but be sure to drain it well to achieve a consistency similar to canned pumpkin puree.
• How do I prevent the muffins from sticking to the paper liners?
  • Use non-stick paper liners, or lightly grease the liners with cooking spray to reduce sticking.