Pumpkin Muffins with Cream Cheese Filling
Servings: 9 Muffins
Calories: 162kcal
Low carb pumpkin muffins baked with almond flour and a cream cheese filling
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Ingredients
- 2 cups Almond Flour
- 2 teaspoon baking powder
- ¼ cup Butter, unsaled melted
- 4 Eggs
- ½ cup Pumpkin puree
- ¼ cup water
- 1 teaspoon Pumpkin spice
- ½ teaspoon Salt
- ¼ cup Erythritol or sweetener
Filling
- 3 oz 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 ⅔ 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
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1muffin | Calories: 162kcal | Carbohydrates: 3g | Protein: 5g | Fat: 15g | Fiber: 1g