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Low carb pumpkin muffin with cream cheese filling

S
suzanne
•
Low carb pumpkin muffin with cream cheese filling

Creamy, rich, and absolutely delicious—these muffins are the perfect breakfast treat alongside a hot cup of cocoa or a coconut milk latte!

When my son, Stony, first tried one, he closed his eyes and declared with pure devotion, "Mum, it is fantastico!" I couldn't help but laugh, but I knew right then that I had created a new family favorite.

These muffins are incredibly easy to prepare. Thanks to the creamy filling, they taste decadent and look beautiful, making them a special treat for gatherings or the perfect pumpkin dessert for your upcoming Halloween parties.

Ingredients

Muffin Batter:

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/4 cup butter or coconut oil
  • 4 eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup erythritol
  • 1/4 cup water
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp pumpkin pie extract (optional)
  • 1/2 tsp salt

Cream Cheese Filling:

  • 1/2 cup cream cheese (such as Philadelphia)
  • 2 tbsp erythritol
  • 1 tsp vanilla extract

Preparation

  1. Preheat your oven to 350°F (175°C).
  2. Mix the wet ingredients: In a bowl, blend the pumpkin puree and eggs until smooth.
  3. Combine with dry ingredients: Add the almond flour, baking powder, erythritol, spices, and salt to the wet mixture.
  4. Add the fats and liquids: Stir in the butter (or coconut oil) and mix well. Then, add the water and mix until you achieve a light, fluffy consistency.

Light fluffy muffin dough

  1. Prepare the filling: In a separate bowl, mix the cream cheese, erythritol, and vanilla extract together until perfectly smooth.

  2. Prep your muffin pan: Use a silicone muffin pan (which doesn't require liners or oil) or line a standard muffin tin with paper liners.

  3. Fill the cups: Scoop the pumpkin batter into the muffin cups, filling them about two-thirds full.

  4. Add the cream cheese filling: You can add the filling using one of two methods:

    • Method 1 (The Spoon Method): Make a tiny hole or "well" in the center of the muffin batter. Use a small spoon to drop a teaspoon of the cream cheese filling inside, then gently cover the filling with a little more muffin batter.

    Making a hole in the batter Adding cream cheese filling Covering the filling

    • Method 2 (The Piping Method): This is my preferred, quicker method! Scoop the cream cheese mixture into a piping bag (or a ziplock bag with the corner snipped off). Insert the tip of the bag directly into the center of the muffin batter and squeeze a burst of the cream cheese filling inside.

    Piping the cream cheese filling

  5. Bake: Bake for 30 minutes, or until the muffins are set and golden.

Freshly baked pumpkin muffins

Serving Suggestion: Serve warm, optionally drizzled with sugar-free maple syrup and sprinkled with roasted pumpkin seeds.

Pumpkin muffins served with syrup and seeds

Enjoy! And please share your comments or any questions you might have! :)