Description
Moist, low-carb muffins featuring a creamy cream cheese swirl and warm pumpkin spice flavors, ready in just 25 minutes.
Ingredients
Scale
- 2 cups (220g) super-fine blanched almond flour
- 1/2 cup (120g) pumpkin puree (drained if watery)
- 4 oz (113g) full-fat cream cheese, softened
- 2 large eggs, room temperature
- 1/4 cup (57g) butter, melted
- 1/2 cup (100g) erythritol or monk fruit baking blend
- 1.5 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sweetener (for cream cheese filling)
- Splash of vanilla extract (for cream cheese filling)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together almond flour, baking powder, salt, and pumpkin pie spice until uniform.
- In a separate bowl, whisk eggs, then add melted butter, pumpkin puree, and sweetener until smooth and creamy.
- Pour wet ingredients into dry ingredients and gently fold until just combined; do not overmix.
- In a small bowl, mix softened cream cheese with 1 tbsp sweetener and vanilla until smooth.
- Divide batter evenly among muffin cups, leaving about 1 tablespoon of space at the top.
- Drop a dollop of cream cheese mixture into the center of each muffin and gently swirl with a toothpick.
- Bake for 18-20 minutes until tops are golden brown and spring back when touched.
- Cool slightly before serving.
Notes
Ensure pumpkin puree is not watery; drain if necessary. Use room temperature eggs and cream cheese to prevent butter from seizing. Do not overbake as almond flour dries out quickly. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 7 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sodium: 250
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 6
- Fiber: 2
- Protein: 6
Keywords: keto, low carb, pumpkin spice, cream cheese muffins, gluten free, dairy free option, quick breakfast, almond flour