Keto Pumpkin Muffins with a Cream Cheese Swirl

Keto Pumpkin Muffins with a Cream Cheese Swirl

This Keto Pumpkin Muffins with a Cream Cheese Swirl Recipe are easy to make, delicious, and full of incredible pumpkin spice flavor making them the perfect breakfast or dessert.

Ingredients Keto Pumpkin Muffins with a Cream Cheese Swirl
For the Muffins:

  • 5 eggs
  • 1/2 cup coconut oil melted or use liquid coconut oil
  • 2 tablespoons butter
  • 1 cup pumpkin puree
  • 1 tablespoon + 1 teaspoon pumpkin pie spice
  • 1 1/2 cup Lakanto Monkfruit Powdered
  • 1 1/2 tsp vanilla
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder

For the Filling:
  • 3 oz cream cheese room temperature
  • 1 tablespoon heavy whipping cream
  • 1 1/2 tablespoon Lakanto Monkfruit Powdered
  • 1/2 teaspoon vanilla extract

Instructions Keto Pumpkin Muffins with a Cream Cheese Swirl
  • Melt coconut oil and butter. ( I have started using liquid coconut oil for baking). 
  • Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined.
  • Add coconut oil and butter to the mixture and mix well. 
  • Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside. 
  • In a small bowl, combine the ingredients for the filling and stir until combined.
  • Fill greased muffin tins with batter. (I would suggest using a silicone muffin pan or parchment paper muffin liners as keto baking items tend to stick.)
  • Spoon approx 1/2 teaspoon cream cheese filling mixture on top. With a toothpick, swirl the cream cheese mixture into the batter.
  • Bake in a 350-degree oven for 18-22 minutes or until a knife inserted comes out clean. My muffins were perfect at 20 minutes but every oven cooks differently.


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