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!