These moist and flavorful pumpkin muffins are swirled with cream cheese and sweetened with erythritol, making them a perfect low-carb and gluten-free breakfast or snack.
prep time: 15 minutes & cook time: 25 minutes / servings: 12 muffins
Nutritional Information (per serving (per muffin): 150 Calories, 12g Fats, 3g Net Carbs, 1g Fiber, 5g Protein.
ingredients
For the muffins:
2 cups almond flour
1/3 cup powdered erythritol
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt
3 large eggs
1/2 cup pumpkin puree
1/4 cup melted coconut oil
1 teaspoon vanilla extract
For the cream cheese swirl:
4 oz cream cheese, softened
2 tablespoons powdered erythritol
1 large egg
1/2 teaspoon vanilla extract
instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large mixing bowl, whisk together almond flour, powdered erythritol, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk together eggs, pumpkin puree, melted coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well combined.
In a small bowl, beat together softened cream cheese, powdered erythritol, egg, and vanilla extract until smooth.
Fill each muffin cup halfway with pumpkin batter, then add a spoonful of the cream cheese mixture. Top with the remaining pumpkin batter.
Use a toothpick to swirl the cream cheese mixture into the pumpkin batter.
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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30 Low-Carb Gluten-Free, Sugar Free Baking Recipes:
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