If you're on a keto diet but craving the warm, cozy flavors of fall, then these Starbucks Keto Pumpkin Cream Cheese Muffins are about to become your new favorite treat! Imagine sinking your teeth into a moist, fluffy muffin that perfectly balances the rich taste of pumpkin and the creamy goodness of cheese—all while keeping your carb count low. Perfect for breakfast or a delightful snack, these muffins are not only delicious but also incredibly easy to make. Ready to impress your taste buds and your friends? Let’s dive into this scrumptious recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup pumpkin puree
- 4 large eggs
- 1/2 cup cream cheese, softened
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or parchment paper muffin liners to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg. Whisk dry ingredients thoroughly to ensure even distribution of spices and leavening agent.
- In a separate medium bowl, mix softened cream cheese, pumpkin puree, melted butter, and eggs until smooth and well-incorporated. Use an electric mixer on medium speed for best results.
- Gradually fold the wet ingredients into the dry ingredient mixture, stirring gently until a consistent batter forms. Be careful not to overmix, which can make muffins dense.
- Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full. Use a spatula to smooth the tops of the muffins.
- Optional: Sprinkle additional cinnamon or a small amount of erythritol on top of each muffin for extra flavor and aesthetic appeal.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from oven and let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer preservation.
Tips
- Use Room Temperature Ingredients: For the best texture, ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother batter and prevents lumps.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Adjust Sweetness to Taste: Erythritol can vary in sweetness, so feel free to taste the batter and adjust the amount according to your preference before baking.
- Add Toppings for Extra Flavor: For a little extra flair, sprinkle some cinnamon or a dash of erythritol on top of the muffins before baking. This adds a lovely touch and enhances the aroma.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. They’re ready when a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the muffins to cool completely on a wire rack before storing. This helps maintain their texture and prevents them from becoming soggy.
- Store Properly: Keep your muffins in an airtight container in the fridge for up to 5 days, or freeze them for longer storage. Just pop them in the microwave for a few seconds to enjoy them warm!
Nutrition Facts
Calories: 128kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: 0mg
