Keto Pumpkin Muffins with Cream Cheese Swirl 🎃
These muffins blend warm spices and creamy goodness for pure delight.
Equipment
- Muffin Pan
- Mixing Bowls
- Whisk
Ingredients
- 0.5 cup Coconut Flour
- 1 tsp Baking Powder
- 0.75 cup Granulated Sweetener (like Swerve)
- 2 tbsp Pumpkin Spice
- 4 Eggs beaten
- 0.5 cup Unsalted Butter melted
- 1.5 tsp Vanilla Extract
- 0.75 cup Pumpkin Puree (Libby's)
- 4 oz Cream Cheese softened
- 1-2 tbsp Sweetener (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
- In a large bowl, combine coconut flour, baking powder, sweetener, and pumpkin spice. Mix well.
- Add the beaten eggs, melted butter, vanilla extract, and pumpkin puree to the dry ingredients, mixing until combined.
- Spoon the muffin batter into each cup of the muffin pan generously.
- For the cream cheese filling, mix the softened cream cheese, vanilla extract, and sweetener in a separate bowl until smooth.
- Place about 1 teaspoon of the cream cheese mixture on top of each muffin and swirl with a toothpick.
- Bake for 20-25 minutes (22 minutes is ideal). Let cool for 5 minutes before serving.
Notes
Feel free to adjust the sweetener to taste. These muffins are best enjoyed fresh but can be stored in the refrigerator for a few days.
