Description
Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, combining the cozy spices of pumpkin spice with a creamy swirl of sweetened cream cheese. Perfectly spiced and tender, these low-carb muffins use almond and coconut flour for a gluten-friendly option and erythritol for a natural sweetness without the sugar crash.
Ingredients
Scale
Muffin Batter
- 1 cup butter, softened
- 1½ cups granulated erythritol (like Swerve)
- 8 large eggs
- 1½ cups pumpkin puree
- 2 tsp vanilla extract
- 3 cups almond flour
- 1 cup coconut flour
- 2 tbsp + 2 tsp baking powder
- 4 tsp pumpkin spice
- 1 tsp salt
Cream Cheese Filling
- 16 oz cream cheese, softened
- 3 tbsp erythritol (optional for sweetened filling)
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and line or grease 20 muffin cups to ensure easy removal and prevent sticking.
- Cream Butter and Sweetener: In a large mixing bowl, beat the softened butter together with 1½ cups of erythritol until the mixture is light and fluffy, which will incorporate air for a tender crumb.
- Add Eggs and Wet Ingredients: Incorporate eggs one at a time into the butter mixture, mixing well after each addition. Then blend in the pumpkin puree and vanilla extract until just combined.
- Mix Dry Ingredients: Stir in almond flour, coconut flour, baking powder, pumpkin spice, and salt until everything is well combined, forming a smooth batter.
- Prepare Cream Cheese Filling: In a separate bowl, blend the softened cream cheese with 3 tablespoons of erythritol (optional) until smooth and creamy, which will create a luscious swirl in the muffins.
- Fill Muffin Cups: Spoon the muffin batter into each prepared cup, filling about two-thirds full. Add a spoonful of the cream cheese mixture to the center of each muffin and gently swirl it slightly with a toothpick to create a marbled effect.
- Bake: Place the muffin pan in the preheated oven and bake for 22 to 28 minutes. Check doneness by inserting a toothpick into the muffin (avoiding the cream cheese center) – it should come out clean.
- Cool and Serve: Allow the muffins to cool completely in the pan before removing, which helps the flavors to settle and the texture to firm up for perfect serving.
Notes
- Ensure the butter and cream cheese are properly softened for easy mixing.
- You can omit the erythritol in the cream cheese filling if you prefer a less sweet center.
- Use fresh pumpkin puree or canned pumpkin puree for convenience.
- Check muffin doneness carefully because the cream cheese center can stay moist—insert the toothpick at the edge.
- Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
