Keto Pumpkin Muffins (with Cream Cheese)
Ingredients
Muffins:
- ¾ cup 79 g almond flour
- ¼ cup 48 g monk fruit allulose sweetener
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- ⅓ cup 82 g pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp 43 g butter, melted and slightly cooled
Cream Cheese Topping
- 4 oz cream cheese softened
- 4 tbsp monk fruit allulose sweetener
- ¼ tsp pumpkin pie spice
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line 6 standard muffin cups with liners.
- In a bowl, combine almond flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt until combined.
- In a separate bowl, whisk the pumpkin puree, eggs, monk fruit sweetener, vanilla extract, and melted butter until smooth.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- In a separate bowl, beat softened cream cheese, monk fruit sweetener, pumpkin pie spice, and vanilla with an electric mixer until smooth.
- Divide the batter among the 6 cups. Spoon or pipe the cream cheese mixture evenly over the centers, pressing it slightly into the batter.
- Bake for 20-25 minutes, checking at 20 minutes. Insert a toothpick into the muffin beside the cream cheese. Toothpick should come out clean.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. Serve and enjoy!
Notes
Nutrition information is an estimate and may vary depending on the ingredients and brands used.