Pumpkin Muffins with Cream Cheese Filling – Keto, Low Carb & Gluten Free

You are in for more pumpkin goodness with these delicious muffins!  They are moist and full of pumpkin flavors and stuffed with a sweet cream cheese filling.  I use my Homemade Pumpkin Pie Spice mix and new favorite Keto/low carb sweetener, Brown Swerve, which tastes and feels just like real brown sugar!  The cream cheese filling is similar to a frosting, but not quite as thick or sweet.  I top these muffins with chopped pecans, which adds a great contrast in texture!

Ingredients

For the Muffins

1 3/4 cups super fine almond flour

1/4 cup Oat Fiber (see note below)

3 whole eggs

1/2 cup pumpkin puree

1/4 cup sour cream

1/2 cup Brown Swerve

2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice (see my recipe)

1 teaspoon pure vanilla extract

Pinch of salt

*Optional: 1/2 cup chopped pecans

For the Cream Cheese Filling

1/2 cup cream cheese, softened

2 tablespoons heavy cream

2 tablespoons swerve confectioners

1/2 teaspoon pure vanilla extract

Preparation

Preheat oven to 350F.

To Make the Muffins

Add the almond flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.

In a separate bowl, whip up the egg whites to soft peaks.

In another bowl, add of the wet ingredients mix using a hand mixer or whisk.

Briefly mix in the egg whites.

Then add the dry ingredients into the wet and mix just until combined.

Scoop the batter into silicone cupcake liners or paper liners, about 2/3 of the way up the sides.

To Make the Filling

Mix all the filling ingredients in a bowl, using a hand mixer.

Using a smaller scooper, about the size of a melon baller,  add some of the filling in the center.

Cover with the remaining muffin batter.

Using a silicone spatula and water, smooth out the tops.

Top with the chopped pecans.

Bake for 18-20 minutes.

Allow to cool before serving.  Store leftovers in the fridge for a few days or freeze.

*Note:  The Oat Fiber is an important ingredient in these muffins, as it adds such an amazing texture, unlike anything else I’ve ever baked with.  Therefore, I cannot say any substitution would suffice and still give you that great texture that makes this comparable to a traditional muffins.  I have read in other recipes, that some have subbed using coconut flour and psyllium husk powder, but since I’ve not tried it myself, I cannot say how it would turn out.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag here.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

Here are some more of my pumpkin recipes:

Pumpkin Donuts with Maple Cream Cheese Icing

Pumpkin Spiced Bulletproof Coffee

Pumpkin Vanilla Swirl Cheesecake Bars

Easy Pumpkin Cream Cheese Mousse

Pumpkin Pie Fat Bombs

Pumpkin Pancakes

Pumpkin Cupcakes with Cream Cheese Frosting

Makes 10 Muffins

Macros without pecans: Fat 18 grams – Protein 7 grams – Carbs (net) 4 carbs

Macros with pecans: Fat 21 grams – Protein 8 grams – Carbs (net) 4 carbs

PRINT

Pumpkin Muffins with Cream Cheese Filling - Keto, Low Carb & Gluten Free

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

You are in for more pumpkin goodness with these delicious muffins!  They are moist and full of pumpkin flavors and stuffed with a sweet cream cheese filling.  I use my Homemade Pumpkin Pie Spice mix and new favorite Keto/low carb sweetener, Brown Swerve, which tastes and feels just like real brown sugar!  The cream cheese filling is similar to a frosting, but not quite as thick or sweet.  I top these muffins with chopped pecans, which adds a great contrast in texture!

Course: Breakfast

Servings: 10

Ingredients

For the Muffins

• 1 3/4 cups super fine almond flour
• 1/4 cup Oat Fiber  see note below
• 3 whole eggs
• 1/2 cup pumpkin puree
• 1/4 cup sour cream
• 1/2 cup  Brown Swerve
• 2 teaspoons baking powder
• 1/2 cup chopped pecans (optional)
• 1 1/2 teaspoons pumpkin pie spice see my recipe
• 1 teaspoon  pure vanilla extract
• Pinch of salt

For the Cream Cheese Filling

• 1/2 cup cream cheese softened
• 2 tablespoons heavy cream
• 2 tablespoons  swerve confectioners
• 1/2 teaspoon  pure vanilla extract

Preparation

1. Preheat oven to 350F.

To Make the Muffins

1. Add the almond flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.  In a separate bowl, whip up the egg whites to soft peaks.

2. In another bowl, add of the wet ingredients mix using a hand mixer or whisk.  Briefly mix in the egg whites, then add the dry ingredients into the wet and mix just until combined.

To Make the Filling

1. Mix all the filling ingredients in a bowl, using a hand mixer.

2. Scoop the batter into silicone cupcake liners or paper liners, about 2/3 of the way up the sides.  Using a smaller scooper, about the size of a melon baller,  add some of the filling in the center.  Cover with the remaining muffin batter.  Using a silicone spatula and water, smooth out the tops.  Top with the chopped pecans.

3. Bake for 18-20 minutes. Allow to cool before serving. Store leftovers in the fridge for a few days or freeze.