Gluten Free/ Low Carb/ Thanksgiving Recipes/ Vegetarian

Pumpkin Muffins with Cream Cheese Filling

Pumpkin muffins with a cream cheese filling is a delicious muffin with a yummy centre.  Baked with almond flour these muffins are low carb & gluten free.

Just as I was about to spoon the muffin mixture into the tin, I was thinking about the cream cheese frosting and thought, why not put the topping inside the muffin?  So whipped up some cream cheese, and voila!  Luckily for me it worked out, despite my fear of the filling oozing out during baking.   

pumpkin muffins

Cream cheese seems to go so well with a spicy pumpkin muffin..it’s almost a classic flavour combination.   I tried to keep the sweetness down as I find pumpkin sweet enough, and the cream cheese filling adds to this.  However, if you prefer a sweeter muffin, double up the erythritol.

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pumpkin muffins

I love using pumpkin as well as being low in carbs, it has a lovely bright colour.  Almost cheerful in it’s appearance which you need during Autumn/Fall as the winter nights are soon to descend upon you.

 

pumpkin muffins

Pumpkin Muffins with Cream Cheese Filling

Servings: 8 Muffins
Author: Angela Coleby

Ingredients

  • 2 cups (192g) Almond Flour
  • 2 teaspoon baking powder
  • 1/4 cup (56g) Butter, unsaled melted
  • 4 Eggs
  • 1/2 cup (122g) Pumpkin puree
  • 1/4 cup water
  • 1 teaspoon Pumpkin spice
  • 1/2 teaspoon Salt
  • 1/4 cup Erythritol or sweetener

Filling

  • 3 oz (84g) Cream cheese softened
  • 2 tablespoons Erythritol or sweetener
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 180C/350F degrees.
  • Mix the dry ingredients in a bowl.
  • In another bowl, blend the pumpkin and eggs (I used a whisk) until thoroughly blended.
  • Add the butter and continue to blend.
  • Combine the dry ingredients with the pumpkin mixture, add the water and mix well.
  • Mix the filling ingredients together until smooth and blended.
  • Lin a muffin tin with paper cases.
  • Spoon the pumpkin mixture into the cups about 2/3 of the way up.
  • Make a "well" in the mixture. I used a small spoon to do this, pushing the mixture around the sides.
  • Place about a teaspoon of the cream cheese filling into your "well" in the muffin mixture.
  • Cover the centre with the rest of the muffin mixture, smoothing it over if required.
  • Bake for 25 -30 minutes, until the top of the muffin is firm.
  • Eat and enjoy!

Notes

Makes 8 Muffins
Nutritional Info per muffin:  162 Calories, 15g Fat, 5g Protein, 3g Total Carbs, 1g Fibre, 2g Net Carbs
DID YOU MAKE THIS RECIPE?Tag me on Instagram at @Divalicious_Recipes or leave me a comment & rating below

 

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pumpkin muffins

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24 Comments

  • Reply
    Paul
    November 22, 2018 at 5:11 pm

    Tried these a couple days ago. The first day, they were amazing. The second and third day, they are now really dry. Any thoughts?

    • Reply
      Angela Coleby
      November 24, 2018 at 10:54 am

      Did you store them in a container?

  • Reply
    Christy Sharp
    November 6, 2018 at 12:23 pm

    Can I bake this in a bread pan instead?

    • Reply
      Angela Coleby
      November 8, 2018 at 10:10 pm

      Great idea and cannot see why not! Perhaps a longer baking time though.

  • Reply
    Aja
    October 31, 2018 at 2:27 am

    These muffins are my absolutel favorite! I make a batch every week!

  • Reply
    Rose
    October 29, 2018 at 4:38 am

    These were absolutely delicious. Thank you.

    • Reply
      Angela Coleby
      October 30, 2018 at 7:45 am

      Thanks! Glad you enjoyed them!

  • Reply
    Allison
    October 20, 2018 at 1:34 pm

    What spice combo can I use to make the pumpkin pie spice? Thanks!

  • Reply
    Kearney Terhune
    September 29, 2018 at 9:38 pm

    Made these today… can I say you TOTALLY rocked my world!!! I LOVE pumpkin spice ANYTHING and these are AMAZING! I used Monk fruit sweetener and still yummy as ever!

    • Reply
      Angela Coleby
      October 1, 2018 at 11:33 am

      Glad you enjoyed them!

    • Reply
      Denise
      October 8, 2018 at 12:05 pm

      I used foil lined muffin tin liners and they stuck a bit anyone else have this issue?

  • Reply
    Jeannie
    September 27, 2018 at 7:11 pm

    These look so god!! Would it be ok to use Swerve as a sweetener? Would it be the same amount?

    • Reply
      Angela Coleby
      September 29, 2018 at 10:06 am

      Yes, the amount should be the same, but taste test as you go along!

      • Reply
        Kristy Fountain / @thiswildway
        November 20, 2018 at 1:41 am

        I used Swerve, and they didn’t seem sweet enough to me. They turned out more like pumpkin rolls with that amount of Swerve (either that or my measurement was off). Next time I’ll add more! Hope that helps.

        • Reply
          Angela Coleby
          November 20, 2018 at 12:25 pm

          Different sweetener can often yield different results. As does coconut flour.

  • Reply
    Elaine
    October 23, 2017 at 2:03 pm

    Angela, this is one of those recipes that stand out in the crowd! There are so many muffins out there but these are unbelievable! The topping is so nice and inviting that it is hard NOT to try it. I would love to make these some day because you’ve done a great job and made it clear that muffins can be surprising!

    • Reply
      Angela Coleby
      October 23, 2017 at 5:54 pm

      Thank you! Check out my savoury muffins for something different too!

  • Reply
    Amy
    November 1, 2013 at 3:31 pm

    Hi – can I substitute another sweetener like maple syrup or honey?

    • Reply
      Divalicious
      November 3, 2013 at 10:56 am

      Hi Amy, yes you can. As the pumpkin puree is very moist, I would not add too much as you may be left with a soggy muffin. Good luck and let me know how it works out!

  • Reply
    Me
    October 20, 2013 at 8:51 pm

    Will be trying these! Great recipe!

  • Leave a Reply

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