Low-Carb Cream Cheese Pumpkin Muffins
These Cream Cheese Pumpkin Muffins with coconut flour are soft, sweet, and a perfect treat for the fall and winter months! They are made without almond flour and are keto-friendly, low-carb, and gluten-free.
Servings: 12 muffins
Ingredients
Muffins:
- 4 eggs
- 1 egg white
- 1 cup 192g golden monk fruit sweetener
- 1 cup 244g pumpkin puree
- ½ cup 4 oz unsalted butter, melted
- 2 tbsp 28g coconut oil, melted
- 1 tbsp pumpkin pie spice
- 2 tsp pure vanilla extract
- 1/2 cup + 2 tbsp 70g coconut flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
Filling:
- 3 oz cream cheese softened
- 1 tbsp 15 mL heavy whipping cream
- 1 tbsp 7g powdered monk fruit sweetener
- ½ tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees and line muffin tin with muffin liners.
- 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 the filling mixture atop pumpkin batter in the muffin liners. Using a toothpick, swirl filling into pumpkin mixture.
- Final Steps: Bake muffins until the toothpick can be poked into the 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.
Notes
Unsalted Butter Substitution: You can omit this and sub in coconut oil.
Coconut Oil Substitution: You can omit this and use butter in its place.
Pumpkin Pie Spice Substitution: 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 Substitution: 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 Substitution: 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 To Purchase Monk Fruit Sweetener: 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.
Net Carbs: 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.
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.