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.
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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How many muffins does this recipe make?
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Hi Leslie, it makes 10 to 12.
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So is the nutritional info for 10 or 12 muffins?
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10, I like my muffin tins to be a little overstuffed.
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How much if I’m just gonna use sugar?
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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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Do you make these in a regular muffin tin or the mini-muffins?
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Regular muffin tin 🙂
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regular cupcake tin or muffin tin?
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where do I buy coconut flour
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You can buy it at most health food stores. Whole foods sells it in the bulk section, as well as some of my local grocery stores. You can also buy it online.
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You can find coconut flour at Walmart
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Walmart
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I would like to know if I can use almond flour instead of coconut flour.
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Hi June! I have not tried it but it should work, you will not need to use as many eggs if you use almond flour. Let me know if you try it and how it works out!
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I buy mine at Winco.
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Me too! Love their bulk section!
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can almond flour be used as a substitute for the coconut flour?
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I’m sure it could, the consistency and texture would probably be different, but try it and let me know how it turns out, I’m curious!
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Tried this recipe w/o coconut flour … Wouldn’t recommend it! Too moist. Cooked for 35 min. Texture was ….. Not right!
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What kind of flour did you use?
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Hey There! These are in the oven now! Excited to try them out!
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Let me know how they turn out for you! They are so good, almost taste like cheesecake!
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Do you think these would freeze well or no??
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Hi Mary, I have not tried freezing them but I think they would turn out okay. If you try it, let me know how they turn out for you! 🙂
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I freeze them and they thaw out fine!
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Hi there these sound delicious, I am in UK & not savvy to Splenda or how much is in a packet help Please 🙂
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Hi Lynn, one packet of Splenda contains an equivalent of 2 teaspoons of regular sugar, hope that helps!
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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.
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And I also used Stevia in the raw instead of Splenda same amount of packets. I would use more next time I make them.
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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.
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What about substituting Stevia? I don’t use Splenda either.
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Stevia would be just fine in this 🙂
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Can/have you used erythritol instead of Splenda?
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I haven’t used erythritol instead of Spenda but I’m sure it would work just fine
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Do you know how much Swerve you could use in place of Splenda?
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I’m not to familiar with swerve but I think you could probably use equal amounts. (1 packet of splenda is equal to 2tsps sweetener or sugar)
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Do you know how many carbs are in this? Or Fiber? I try to keep track of how much I’m getting each day! Thanks!
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Did you find the actual carb count? All I see is net carbs.
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8 grams carbs, 5 grams fiber
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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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I haven’t heard of puff bread! What is it? Sounds interesting!
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I don’t see a “Print” option. Am I missing it? Would love to make this recipe but I need a print version. Thanks!
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Sorry, no print option for the recipe but you should be able to print the screen from your computer.
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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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Sorry about that Freddie! Sometimes artificial sweeteners can throw people out of ketosis.
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Can I use almond instead of coconut flour?
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Absolutely! I have never tried it but I am sure it would give these more of a crumbly “muffin” texture. Let me know how it comes out, I’m curious!
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can I use less eggs? 6 is an awful lot
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You can try, let me know how they turn out!
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Just tried these for the first time and they are delicious! How do you store them – airtight or just aluminum foil over the top? Also – how long do they keep? Thank you for sharing.
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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.
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could you use honey in place of sweetner???
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Yes, you could. It will be higher in carbs though.
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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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Oh yum! That sounds like a tasty addition!
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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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One packet of Splenda equals 2 teaspoons of sugar 🙂
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Swerve is 1:1 with sugar. 1 tsp sugar = 1 tsp Swerve and so on.
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These look good. I will substitute honey for splenda.
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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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Honey cinnamon butter sounds so yummy! I might have to try that!
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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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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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Absolutely delicious!
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I’m glad you liked them!
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Sorry but these were awful. Made exactly as shown. Terrible aftertaste.
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Artificial sweeteners do leave an aftertaste, it’s an acquired taste that takes some time to get used to. Sorry, you didn’t care for them 😦
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Erythritol with monk fruit does not leave any aftertaste. I thi k this is swerve. And they are natural rather than chemical as splenda is. Although stevia is also natural, I can’t deal with aftertaste.
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Yes, Erythritol with monk fruit would be a great sweetener to use! No aftertaste.
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I love these but what are the total carbs?
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8 grams carbs, 5 grams fiber
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I made the recipe exactly as stated except I made mini muffins instead of regular size – the cups were OVERFLOWING with oil, like there was too much butter or something? I had to pull out the tray and sop off the excess oil with paper towel to try and stop it from running over and burning on the bottom of my oven. My entire apartment was full of oil smoke. Don’t know what the heck happened but I won’t be trying these again 😦
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Sorry about that Courtney! Not sure what happened, I haven’t had that problem and I’ve made these multiple times and haven’t heard of anyone else having that problem. I’d like to hear if anyone else did, I wonder if it was the mini muffins? That’s the only thing different I can think of.
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How do you know if they are all the way cooked ? Toothpick trick?
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Hi Crystal! Yes, I used a toothpick.
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I just made these and I love them! I do have a question though. I have never cooked with coconut flour; are these supposed to have a quiche like texture? Thanks!
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Hi Barbara! Yes, cooking with coconut flour gives them a strange, wet and “eggy” texture. It can take some getting used to for some people.
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Hi there,
Any thoughts on Oat Flour, I do not like coconut flour. Thank you very much.
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Hello Andrea! I’m not very familiar with oat flour so I’m not sure how they would turn out. It would probably increase the carb count but again, I’m not sure by how much. If you try them with oat flour, let me know how they turn out! I’m curious 🙂
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What is the nutrition value?
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Hi Elizabeth! Here is the nutritional value: Nutritional info for each muffin (Approximate): Calories 168, Fat 15, Net Carbs 3, Sugar 1, Protein 5
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Is it 1/2 Tablespoon or teaspoon of vanilla extract?
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Tablespoon
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Love these! I used brown sugar Splenda instead of regular Splenda it was perfect with the pumpkin. Definitely a go to for keto breakfast or snack 😀
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The only thing I would change is change it to mink fruit erythranol blend for sweetness. Also 3 ounces cream cheese instead of 2. All in all this fits my macros and will help keep me on track!
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