Keto Pumpkin Cream Cheese Muffins

Byzitouni

🛒 What You’ll Need

  • 2 cups Almond flour 🥯
  • 4 oz Cream cheese, softened ☁️
  • ½ cup Pumpkin puree 🎃
  • 1 tsp Vanilla extract 🍦
  • 2 Large eggs 🥚
  • ½ cup Erythritol or monk fruit sweetener 🍬
  • 1 tsp Pumpkin pie spice 🥧
  • 1 tsp Baking powder 🥄

👩‍🍳 Instructions

  1. Prep the Base: Preheat your oven to 350°F and line a muffin tin with paper liners. 🔌🔥🥇
  2. Mix the Batter: In a large bowl, whisk together the almond flour, pumpkin puree, eggs, half the sweetener, pumpkin pie spice, and baking powder until smooth. 🥣🌪️✨
  3. The Creamy Center: In a separate small bowl, beat the softened cream cheese with the remaining sweetener and vanilla extract until light and fluffy. ☁️🍦🤝
  4. Fill & Swirl: Scoop the pumpkin batter into the muffin liners. Top each one with a generous dollop of the cream cheese mixture as seen in the photo! 🧁🎨🙌
  5. Bake to Perfection: Bake for 20–25 minutes. You want the muffins to be set and the cream cheese topping to be slightly golden on the edges! ⏲️📈🔥
  6. The Finishing Touch: For an extra “crunch,” sprinkle a tiny bit of almond flour or cinnamon “crumble” over the cream cheese while they are still warm! 🎨✨💎
  7. Serve: Let them cool completely to allow the cream cheese to firm up, then dive into pumpkin perfection! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Swirl” Secret: As shown in the photo, you don’t have to fully mix the cream cheese in—leaving it as a thick “dollop” on top gives you a beautiful bakery-style finish! 🧁🛡️💎
  • The “Moisture” Hack: Make sure your pumpkin puree is the unsweetened kind (not pumpkin pie filling!) to keep these strictly keto-friendly! 🎃🎯✅

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