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.
Equipment
Ingredients
- 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
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