Cooking · food · Recipe

Low-Carb Pumpkin Cream Cheese Muffins

I love Fall and the warm flavors and smells of Fall. I love the comfort it brings, the leaves changing colors, the chill in the air. Even though here in the PNW, the weather has been quite warm, mostly 80’s and even some 90 degree days this last week, the mornings and nights have been cool and there is definitely a recognizable, chilly bite to the air.

These muffins are perfect to get you in the mood for Fall. They taste just like pumpkin pie! (Check out my new post about these muffins, they are even better cold!)

MUFFINS:

1/2 cup softened butter

6 packets splenda

15 oz can pure pumpkin (do NOT get pumpkin pie filling)

6 eggs

1/2 cup coconut flour

1/2 T vanilla extract

1/2 t cinnamon

1/2 t nutmeg

1/2 t pumpkin pie spice

CREAM CHEESE FILLING:

2 oz softened cream cheese

1/8 cup sour cream

3 packets splenda

Preheat oven to 350 degrees F.

For the muffins: Combine butter, sweetener and vanilla. Add eggs one at a time. Beat in pumpkin, coconut flour and spices. Line or grease muffin tins and fill each one equally.

For the filling: Combine 3 ingredients and mix well. Add a dollop to each muffin and swirl it in with a toothpick.

Bake for about 25 minutes or until set.

These are not like traditional muffins, but they are super moist and flavorful! If you are familiar cooking with coconut flour then you will be familiar with the texture of these muffins. They are a delicious treat!

Nutritional info for each muffin (Approximate): Calories 168, Fat 15, Net Carbs 3, Sugar 1, Protein 5

To reduce the fat and calories, use low fat or fat free cream cheese and sour cream. You could also use a butter substitute.

Enjoy!

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63 thoughts on “Low-Carb Pumpkin Cream Cheese Muffins

  1. I went searching this morning to find a recipe that had all the ingredients I had on hand. I came across your website and made these right away. They are amazing! I get tired of eating eggs for breakfast or having a protein shake every day so this was a real treat for me.

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    1. Hi Jaci,

      I’m not exactly sure, I just added the splenda “to taste” when I made this recipe. I think you would use an equal amount of regular sugar. I think that’s how splenda/sugar measurements work.

      I’m hopefully going to be redoing this recipe soon and making it paleo friendly, so stay tuned!

      -Amanda

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  2. Just made these with Almond flour. They came out similar to low carb pancakes.I don’t mind the texture. It’s got an eggy texture but not a pumpkin pie taste. Super good. 😉 thanks for sharing your recipe.

    Liked by 1 person

  3. I used coconut sugar/agave mixture in muffin and replaced sour cream w/coconut vanilla yogurt (did not have sour cream on hand) and did not need any addition splenda for filling. They were WONDERFUL! Can’t wait to have another in the morning! Would also use this as a dessert for myself when I am craving something sweet.

    Liked by 1 person

  4. I’m prego
    I Can’t have a lot of carbs
    I’m making these muffins because when I’m pregnant all I want is muffins due to my “morning sickness” (bad idea because I’ll end up the size of a house)!!
    I’m so fracking excited to make these!

    Have you ever made puff bread? I was thinking… I bet pumpkin would go well in a puff bread recipe?!?!

    Thanks for saving the day!

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  5. There must be more carbs in this than the nutrition info table says. I followed the recipe to a T and two muffins in the evening and one in the morning threw me out of ketosis. 😦

    Anyone else have this issue?

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    1. I’m glad you liked them! I stored them in the fridge in a sealed glass pyrex container. Honestly they didn’t last more than a couple days cause my hubby and I ate them up super fast! So, I’m not sure what the shelf life is. Probably 3-4 days in the refrigerator and 1 day unrefrigerated.

      Liked by 1 person

  6. Seriously love these muffins! Thank you so much for sharing the recipe. I know I upped the carb count a bit but added a few sugar free chocolate chips to the cream cheese topping. Oh yum!

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  7. If i am going to use Swerve sweetener instead, it doesn’t come in packets only a bag, about how much epic that be? Teaspoon/tablespoon wise. Thanks 🙂

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  8. I made these using an equivalent amount of Swerve (2 tsp Swerve per packet of Splenda called for). The sweetness of the cream cheese mixture is perfect, but next time I will probably use 6 tablespoons of Swerve in the pumpkin part. Also note that the texture of these is very much like pumpkin pie as opposed to a muffin, but it’s really tasty! With the current batch, I add just a touch of honey and cinnamon to some butter and spread on top when I warm one up and it adds enough sweetness to be really delicious (of course, the honey adds a few carbs).

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  9. I cannot for the life of me get these to 3 net carbs. Double checking all ingredients and upping the count to 12 they still come out at 5 net carbs. From Myfitnesspal calculations and picking lowest carb option ingredients. help

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    1. The only thing I can think of is that different brands of pumpkin, sour cream and cream cheese have different carb counts. Also, are you using pure pumpkin or the pumpkin pie filling? Make sure it’s pure pumpkin. I have had a few people ask me about the carb counts and I have calculated it over and over again and always come to the same amount so I’m not sure what’s happening!

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