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

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

You are in for more pumpkin goodness with these delicious muffins!  These pumpkin muffins are moist, 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.  

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

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.

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

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

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

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

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

Here are some more of my pumpkin recipes:

Pumpkin Donuts with Maple Cream Cheese Icing

Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

Pumpkin Spiced Bulletproof Coffee

Pumpkin Spice Bullet Proof Coffee - Keto and Low Carb

Pumpkin Vanilla Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Easy Pumpkin Cream Cheese Mousse

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Pumpkin Pie Fat Bombs

Pumpkin Pie Fat Bombs – Keto and Low Carb

Pumpkin Pancakes

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Note:  

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

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. So it’s low carb and Keto friendly!

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Gingerbread Cupcakes with Cream Cheese Frosting 

Cheddar Jalapeño “Cornbread”

Blueberry Pancakes

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

Cinnamon Roll Waffles with Cream Cheese Icing

Lemon Cupcakes with Creamy Lemon Frosting

Chocolate Peanut Butter Cupcakes

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

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

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



 

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.

You shall serve the Lord your God, and he will bless your bread and your water, and I will take sickness away from among you.
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