Are you craving a mouthwatering treat that won't derail your low-carb lifestyle? Look no further! These Keto Pumpkin Cream Cheese Muffins are about to become your new obsession. Imagine biting into a perfectly spiced, incredibly moist muffin that tastes like fall's most decadent dessert, but without the carb overload. These magical muffins are so delicious, you'll forget they're actually healthy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1 cup pumpkin puree
- 1/4 cup cream cheese, softened
- 1 tsp pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, salt, and pumpkin spice. Whisk these dry ingredients together until they are well blended.
- In another bowl, beat the three large eggs until they are frothy. Then, add the pumpkin puree and softened cream cheese to the eggs. Mix thoroughly until the mixture is smooth and well combined.
- Gradually add the wet mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
- Using a spoon or a cookie scoop, evenly distribute the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your delicious Keto-friendly Pumpkin Cream Cheese Muffins as a low-carb snack or breakfast treat!
Tips
- Make sure all ingredients are at room temperature for the smoothest batter possible.
- Don't overmix the batter - this can lead to dense, tough muffins. Mix just until ingredients are combined.
- For extra richness, you can add a tablespoon of melted butter to the wet ingredients.
- Use a silicone muffin pan or high-quality non-stick muffin tin for easy removal.
- Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to a month.
- For added texture, consider sprinkling some chopped pecans or additional pumpkin pie spice on top before baking.
- Let muffins cool completely to allow them to set and develop their full flavor profile.
Nutrition Facts
Calories: 165kcal
Carbohydrates: 5g
Protein: 6g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 65mg
