Low-Carb Cream Cheese Pumpkin Muffins

Cream cheese pumpkin muffins FAQs

Review the frequently asked questions and answers below about this recipe before making them:

Are there any ingredient substitution options?

• Unsalted Butter: You can omit this and sub in coconut oil.
• Coconut Oil: You can omit this and use butter in its place.
• Pumpkin Pie Spice: You can make your own pumpkin pie spice using spices at home. I would suggest trying this homemade pumpkin pie spice recipe. If you want to use storebought pumpkin pie spice but are unsure where to find it in your grocery store, it will be in the spice aisle with all of the other spices.
• Golden Monk Fruit Sweetener: Classic Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio. You can also use Powdered Monk Fruit Sweetener, but the weight will be different; for the 1 cup (192g) of Golden Monk Fruit Sweetener that this recipe calls for, use 1 cup (120g) of Powdered Monk Fruit Sweetener.
• Powdered Monk Fruit Sweetener: You can use a granular option instead, such as Lakanto’s Classic Monk Fruit Sweetener or Golden Monk Fruit Sweetener. Just pulse the granulated sweetener in a food processor to yield powdered sweetener.

Where can monk fruit sweetener be purchased?

This recipe uses Golden Monk Fruit Sweetener and Powdered Monk Fruit Sweetener. I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order.

If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

How many net carbs per serving?

1 muffin contains 2.8 grams of net carbs. A serving size is 1 muffin and the recipe, as written, yields 12 muffins. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

What diets is this recipe compliant with?

• Low-Carb
• Keto
• Nut-Free
• Gluten-Free
• Grain-Free
• Vegetarian
• Refined Sugar-Free

How should the cream cheese pumpkin muffins with coconut flour be stored after baking?

• Refrigerator Storage: Once cooled, store muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees or in the microwave for 20 seconds before eating (this will soften the ingredients back up and make it easier to pull the muffin liner from the muffin).
• Freezer Storage: Once cooled, store muffins in a storage bag in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator and then reheat in the oven at 350 degrees until warmed throughout.

How to make these coconut flour pumpkin muffins

Preheat oven to 350 degrees and line muffin tin with muffin liners. Melt together butter and coconut oil.

Muffin Batter: To a mixing bowl, add eggs, egg white, golden monk fruit sweetener, pumpkin puree, melted butter, melted coconut oil, pumpkin pie spice, and vanilla extract and mix together using an electric mixer.

Then, add coconut flour, cream of tartar, baking soda, and salt, and mix again with an electric mixer.

Spoon mixture into muffin liners.

Filling: In a separate bowl, combine filling ingredients and mix with a spoon until well-combined.

Spoon filling mixture into muffin liners atop pumpkin mixture. Using a toothpick, swirl filling into pumpkin mixture.

Final Steps: Bake muffins until toothpick can be poked into center and come out cleanly, about 30-35 minutes.

Remove muffin tin from oven and allow muffins to almost fully cool at room temperature before serving.

Looking for more keto pumpkin recipes?

If you’re looking for more keto pumpkin recipes, try out these recipes:

• Pumpkin Pie Cake Pops
• Pumpkin Spice Fat Bombs
• Pumpkin Keto Cheesecake Fluff
• Pumpkin Pie Panna Cotta