Pumpkin Cream Cheese Muffins KETO (Carolyn)

Delectable keto pumpkin pumpkin muffins with a rich gooey center of cream cheese. They’re a delicious fall breakfast or snack. You might even want to save them for dessert!

Tips:

These tender and delicious muffins aren’t hard to make at all. Here are my best tips for getting it right:

• Prep your cream cheese filling. Do this first so that you’re ready to fill the muffins right away.
• Always use well softened cream cheese. You want to be able to poke a finger into it and leave an indent easily. Sometimes in winter, I even warm mine up for 15 seconds in the microwave, as I find it easier to beat smoothly when it’s really soft.
• Use a powdered sweetener for the cream cheese filling, so there’s no residual grittiness.
• This is an almond flour based recipe and it doesn’t work well with coconut flour. However, if you need to make it nut-free, use a seed flour like sunflower seed flour.
• The protein powder is vital, as it helps replace gluten so that the muffins rise and hold their shape. You can use egg white protein instead. You can skip it but just know your muffins may sink a bit more.
• Add about half of the batter to the bottom of the muffin cups, and then use a spoon to make a well in the center.
• Fill with cream cheese. Use about 1 tablespoon of the sweetened cream cheese mixture to fill the well in the center.
• Cover with more batter. Try to cover the cream cheese completely so it doesn’t ooze out the sides of the muffins.
• Bake until golden. And remember to let them cool completely before trying to eat them!

Ingredients:

Cream Cheese Filling:

• 6 oz cream cheese softened
• 3 tablespoon powdered Swerve Sweetener
• 1 tablespoon heavy cream
• ½ teaspoon vanilla

Pumpkin Muffins:

• 2 cups almond flour
• ½ cup Swerve Sweetener
• ¼ cup unflavoured whey protein powder
• 2 teaspoon baking powder
• 2 teaspoon pumpkin pie spice OR 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves
• ½ teaspoon salt
• 2 large eggs
• ½ cup pumpkin puree
• ¼ cup butter melted
• ¼ cup unsweetened almond milk
• ½ teaspoon vanilla extract

Instructions:

Cream Cheese Filling

Beat the cream cheese with the powdered sweetener, cream and vanilla extract until smooth. Set aside.

Muffins:

Preheat the oven to 325F and line a muffin tin with parchment or silicone liners.

In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.

Add the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract. Mix until well combined.

Drop a spoonful of batter into the bottom of prepared muffin tins and use a spoon to make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to cover the cream cheese mixture

Bake 23 to 25 minutes, or until tops are set and edges are just browned. Let cool in pan 15 minutes before transferring to a wire rack to cool completely.

Source:  All Day I Dream About Food