The Best Pumpkin Cream Cheese Muffins
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins 1x
Scale
Ingredients
- 4 eggs
- ⅔ cup canned pumpkin puree
- ½ cup grass-fed butter (or coconut oil), melted then cooled
- ¼ cup monk fruit sweetener
- 1–2 teaspoons vanilla extract
- ½ cup coconut flour
- ½ cup almond flour
- ½ teaspoon baking soda
- Dash of sea salt
- ½ – 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Cream cheese filling:
- 1 Scoop Perfect Keto MCT Powder Vanilla
- 3 ounces grass-fed cream cheese
- 1 tablespoon monk fruit sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F.
- Mix the ingredients for the cream cheese filling together and set aside.
- Combine all the dry ingredients for the muffins in one bowl and the wet ingredients in another bowl. Gently add the wet ingredients to the dry ingredients and mix until well-incorporated.
- In a lined muffin tin, fill each section about ¾ of the way full and add a dollop of cream cheese on top, using a toothpick to incorporate the cream cheese mixture into the pumpkin muffin mixture.
- Bake for 18-22 minutes and allow to rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 106.3
- Fat: 7.05g
- Carbohydrates: 9.86g (Net Carbs: 7.36g)
- Fiber: 2.5g
- Protein: 4.86g
Find it online: https://perfectketo.com/pumpkin-cream-cheese-muffins/