Just check the back of the bag to see the conversion. I made exactly as directed, but made them in “mini” muffin tins and baked 15 min. My batter was very thick so I saved a little batter to fill in after the cream cheese but before I swirled. To make muffin batter: In a large bowl, beat the butter and sweetener until light and fluffy. Just 2 net carbs per muffin. Line two 12 capacity muffin tin pan with cupcake liners. 4 eggs large Spray the paper liners with Pam. I haven’t tried that, but it should work out just fine! So that’s 2 net carbs per muffin. I doubled the pumpkin base because I wanted some with cream cheese and some without. Also are they mini muffins or regular size ? Then add in the almond flour, pumpkin spice baking powder, and salt. I’ll so make them adding chia seeds and pumkin seeds too. So, no cream cheese swirl topping for me. I have these in the oven right now, haven’t tried one yet obviously but the batter tastes awesome! You should definitely try these keto pumpkin muffins topped with a sweet cream cheese swirl. You are so welcome — I’ll add that tip to the instructions . Thank you. Hi Lisa, Any thoughts? I love pumpkin, but even I was blown away by these Keto Pumpkin Muffins. Just made these, they were fabulous, I can’t believe low carb treats can taste so good! Thank you so much for sharing. STEP 1: Preheat the oven to 350 degrees. If so, does the baking time change? Swerve comes in both granulated and confectioner’s varieties. I’m providing those because I have had a few people ask this question. If you have trouble swirling in the cream cheese mixture, you can warm it in the microwave for about 10-20 seconds before mixing it in. Some blogs use way too much sweetener (and I do like it sweet) as if they just took a conventional recipe and changed the flour to almond flour, sugar to Swerve, etc. Nutrition Information: ♀️. I only had a giant muffin tin so I made them into 6 muffins… I have to buy regular size muffin tins or I may eat it all! They’d be about the same as if you used regular granulated white sugar. I confess I did add a tablespoon of erythritol to my melted cream cheese and mixed it up till it disolved just to give it more of an “icing ” flavor but other than that I followed the recipe exactly and I already know I’m going to love these. Glad you enjoyed them! Scoopable, rather than pourable. I may add an extra teaspoon of pumpkin pie spice next time. The flaxseed adds a nice rustic touch with the pumpkin spice. Can I sub sweet potatoes for the pumpkin puree. It's the unmistakeable taste of Autumn with only 3 net carbs ! If you love these Pumpkin Cream Cheese Muffins, here are some other FALL recipes I know you will love: Follow me on Instagram and tag #greenandketo so I can see all of the delicious keto treats you are making! You'll love the warm, comforting spices in our fluffy pumpkin cake layered with ribbons of vanilla cream cheese through the center! Instructions Keto Pumpkin Cream Cheese Cupcakes. I loved this recipe, I used lakanto sugar substitute and I had no cream cheese, but it tastes great anyways! Keto White Chocolate Pumpkin Fat Bombs . Thanks ! (Try to test an area that is just muffin -- not cream cheese -- so you don't confuse melty cream cheese for underdone muffin batter.). Super moist pumpkin muffins swirled with cream cheese filling. I’m eating mine with a spoon. Instructions I cooked mine for 25min and the toothpick came out clean but the muffin is more of a pumpkin pie consistency once cooled. Thank you for clarifying I have one, but not the other – guess I’ll have to go by the granulated one as well – because these look amazing! The second time I made them, I also added a few Lily’s chocolate chips (Semi sweet) which were a great treat too. Do you know the nutritional facts for this recipe? Mine are coming up as 3.7g net carbs, any thoughts ? Thank you for posting such a fantastic recipe! Check out these other. Keto Pumpkin Muffins with a Cream Cheese Swirl {keto friendly/low carb} This Keto Pumpkin Muffins with a Cream Cheese Swirl Recipe are easy to make, delicious, and … Tangy maple cream cheese going through the middle with the perfect pumpkin spice flavor. Thank you for this recipe! Then place them inside of a storage container that’s airtight. If you have trouble swirling in the cream cheese mixture, you can warm it in the microwave for about 10-20 seconds before mixing it in.I add 1 tbsp of sweetener to the cream cheese, but some readers like it with 2-3 tbsp for a sweeter taste.I liked these best at room temperature or slightly chilled. Keto Pumpkin Cream Cheese Muffins Cream cheese and pumpkin pie spice swirled in moist muffins and topped with cinnamon sugar streusel topping. I also really like using Swerve brown sugar replacement for a variation. Each serving comes out to be 217.14 Calories, … . Preheat the oven to 350°F. Thank you for the recipe! It did not rise at all while baking, which I kept waiting for, but they are soft, fluffy and not at all heavy or dense. It was calculated by My Fitness Pal with the recommended brands and ingredients. Keto Pumpkin Recipes. Keto Pumpkin Pie Cheesecake Fat Bombs . My thoughts are it’s like the almond flour or coconut flour that is to blame for the difference in net carbs, what brands do you use ? Pour the batter into the muffin tin and add 1 tablespoon of the cream cheese filling to each muffin. I must admit I accidentally spaced out and added the cream cheese to the butter in beginning instead of getting to swirl everything before baking but they still came out delicious ! You can use either canned or fresh pumpkin puree in these muffins. Please leave a comment on the blog or share a photo on Instagram Since going back to school things have been a little busy and I have to confess that a couple of days a week I’ve been giving in to my after school Starbucks craving. I just create a tunnel in the centre of the muffin batter, and plop the cream cheese in. Add the pumpkin puree and vanilla, and mix well to combine. ","position":1,"name":"Preheat the oven to 350\u00b0F. ","position":6,"name":"Add the dry ingredients to the wet ingredients,...","url":"https:\/\/greenandketo.com\/keto-pumpkin-cream-cheese-muffins#mv_create_24_6"},{"@type":"HowToStep","text":"In a small mixing bowl, stir together the softened cream cheese and 1 tbsp of sweetener. Refrigerate for up to 3 days. Start by preheating the oven to 350 degrees. Yes. I hope you’ll try these keto pumpkin muffins. I liked these best at room temperature or slightly chilled. Warning: you may want to block the entrance to the kitchen or you will have kids bugging you to eat them right out of the oven. Filed Under: Keto Recipes Tagged With: keto, keto desserts, (make sure it's pure pumpkin-no sure added! Once I have lump-free dry ingredients I can add all the wet ingredients all at once. These keto-friendly pumpkin muffins are super easy to make, and once baked they can even be frozen so that you can easily keep them on hand for whenever the mood strikes. Ingredients for preparing Pumpkin Cream Cheese Muffins. They make a great dish for Halloween and Thanksgiving. I thought I was the only one !!!!! Bake for 25 minutes or until cooked through. Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together. You might be wondering how all this is possible? Amount Per Serving: Of course, it wasn’t crispy like if I used the oven but moist and good texture. These are lovely! Nut- The main ingredients in these Low Carb Pumpkin Cream Cheese Muffins include: Perfect Keto MCT Powder Vanilla 20 minutes What can I say? Some recipes call for one egg at a time, but it’s not necessary. 2/3 cup + 1 tbsp granulated erythritol sweetener, like Swerve. 1 1/2 cup almond flour Is the nutrients facts just for one muffin or for the whole ingredients ? Thank you! Alternative sweeteners. ), (or 1 and 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg), can use powdered monk fruit, powdered swerve, or favorite keto sweetener. Pumpkin Cream Cheese Muffins are made using one large bowl. 12 Then, I add a bit of coconut flour. Deliciously flavoured with pumpkin … You only need 5 spices to make this homemade version: ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves — and I bet you already have most of them in your pantry right now. Yes, the batter is a little thick. Cook Time: Did you use Swerve granular sugar or confectioners sugar? Can I make this move of a bake? Yay more for us! Can you send a picture of it calculated in your recipe calculator? Keto, low-carb, and gluten-free. I LOVE these muffins. Divide batter into prepared muffin pan. Throw in some of your favorite nuts to the batter to add a little bit of a crunch. {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Keto Pumpkin Cream Cheese Muffins","author":{"@type":"Person","name":"Green and Keto"},"datePublished":"2018-12-11","recipeYield":12,"description":"Super moist pumpkin muffins swirled with cream cheese filling.\u00a0 Keto, low-carb, and gluten-free. Set aside. Thank you! Made exactly as written and oh my goodness! Sorry for the mistake above. Preheat oven to 350F. Instead of 2/3 of a cup of pumpkin are used one cup also are used 16 packets of Splenda in place of the eyrthritol. Cream cheese and pumpkins are two of my ultimate favorite treats. Thank you for this! (Try to test an area that is just muffin -- not cream cheese -- so you don't confuse melty cream cheese for underdone muffin batter. Thank you so much, These are delicious! If you want to make these keto pumpkin muffins without the cream cheese frosting on top, the macros will be slightly different. Super moist pumpkin muffins swirled with cream cheese — what could be better? Can u use silcone muffin pan and not grease? I just updated it now, please let me know how it goes! I made 12 full size muffins and 12 mini muffins. Let’s whip up a batch of these delicious keto pumpkin muffins with cream cheese swirl. I’m trying to help is sweet tooth in a more healthy way. Made it in a 7″ push up cake pan in the instant pot. Add to a food processor, pulse 1 tbsp of golden monk fruit sweetener for filling until powdered. Read privacy policy and disclosure here. Thanks! Keto Pumpkin Cream Cheese Muffins. I used allulose, cut down to 1/2 cup and it was perfect!! Add to a separate bowl, combine filling ingredients and mix with a spoon until well-combined. I honestly like it even more this way!!! Add the sweetener, egg yolk, and vanilla and beat until well combined. Follow these easy instructions. Thank you so much for sharing. PLEASE LIKE AND SUBSCRIBE! This popular sugar-free pumpkin muffins recipe has been updated with an instructional video. After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. Just made these, they are so good! Hi there, HOWEVER, I absolutely HATE the funky aftertaste of erythritol, which is even contained in Lakanto “monk fruit” sweetener. Use a toothpick to swirl … Grease a 12 count muffin pan or line with parchment liners. Again, these are delicious. Get ready to bake up the best low carb keto pumpkin cream cheese muffins. Overall a great recipe! I’m allergic to coconut does anyone know of any other gods substitute or should I just try using all almond flour? Per muffin the carbs will likely be another 6 carbs or so (I’m guessing between 7-10 net carbs), but a whole muffin is kind of a lot for me anyway, so these will probably be eaten in halves. Pecans or walnuts are my favorite. First I dump all the dry ingredients into a sieve over that bowl. Add the eggs, one at a time, and mix well to combine. For the Muffins * 5 eggs * 1/2 cup coconut oil melted or use liquid coconut oil * 2 tablespoons butter * 1 cup pumpkin purée * 1 tablespoon +1 teaspoon pumpkin pie spice * 1/2 cup of swerve confectioners Add a generous tablespoon of softened cream cheese mixture to each muffin. Next time I might add a bit of xanthan gum because they were a bit crumbly. To make the filling, using a hand mixer, beat the cream cheese in a medium-sized bowl until smooth. Spoon about 1 tablespoon of the prepared cream cheese mixture onto each muffin and swirl with a toothpick or fork. Actually your recipe said 623g of carbs..odd and a lot! Allow to cool before removing the muffins from the tray. ","position":7,"name":"In a small mixing bowl, stir together the...","url":"https:\/\/greenandketo.com\/keto-pumpkin-cream-cheese-muffins#mv_create_24_7"},{"@type":"HowToStep","text":"Bake for 20 - 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Prep Time: Having one now , All that to say, I count it as 0 net carbs in my calculations. Category: Breakfast They were super easy and so delicious. Add the pumpkin, sweetener, pumpkin … Made these tonight but apparently don’t know how to read and so mixed the cream cheese with the butter and sweetener at the beginning. These muffins are the best of both worlds — a super moist pumpkin spice muffin base combined with a luscious cream cheese filling. I recently moved and can’t find my muffin pan. Baking Powder – This gives our keto pumpkin muffins their rise. We make them for breakfast, but also for snacks too. Should it come out firm like a muffin? Hi Margaret, I just mucked about with the softened cream cheese on the batter. For the remaining batter I mixed the cream cheese in with an electric hand mixer for the next 6 muffins and that worked better for me. I said to Hubby that I thought about sweetening the cream cheese, but he quickly said “Don’t mess with perfection!” The only thing I’ll change next time is I’ll be sure to use Philadelphia brand cream cheese. Mine also looked more brown than the photos I’m going to try again and under bake them. I would only add 1/4 cup – 1/2 cup to the batter and gently fold it in. Oh, and instead of using four eggs, I used three and one yolk to balance out the extra moisture of the applesauce. Have you ever made them with swerve confectioners I couldn’t find granulated? Added walnuts to the batter. Trying these and just want to mention the swerve is confectioners not granulated. I like to use almond flour with a super-fine texture made from blanched almonds. 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