Keto Pumpkin Cream Cheese Muffins Recipe
Keto Pumpkin Cream Cheese Muffins are moist, perfectly spiced, and filled with a luscious cream cheese center. These low-carb treats are easy to make and ideal for breakfast, snacks, or dessert, satisfying your cravings without breaking your keto goals!
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Muffin Tin
- Parchment Liners
- Spatula or Spoon
Ingredients
- Almond Flour: 2 cups
- Pumpkin Puree: 1 cup
- Sweetener: 1/3 cup
- Eggs: 2
- Coconut Oil: 1/4 cup
- Baking Powder: 1 tsp
- Pumpkin Pie Spice: 1 tsp
- Salt: 1/4 tsp
- Cream Cheese: 4 oz
- Vanilla Extract: 1/2 tsp
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with parchment liners.
- In a bowl, whisk almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
- In another bowl, mix pumpkin puree, eggs, and melted coconut oil. Combine wet and dry ingredients until smooth.
- Beat cream cheese with sweetener and vanilla until creamy.
- Fill muffin liners 2/3 full with batter. Add a dollop of cream cheese filling and swirl gently.
- Bake for 18-22 minutes. Let cool before serving.