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, unsalted melted
- 4 large Eggs
- ½ cup Pumpkin puree
- ¼ cup almond milk
- 1 teaspoon Pumpkin spice
- ½ teaspoon Salt
- ¼ cup monk fruit sweetener or sweetener
Filling
- 3 oz Cream cheese softened
- 2 tablespoons Allulose 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 almond milk 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
Makes 9 muffins.
Store in the fridge, in an airtight container and they should last up to 4 days.
Nutrition
Serving: 1muffin | Calories: 162kcal | Carbohydrates: 3g | Protein: 5g | Fat: 15g | Fiber: 1g | Net Carbohydrates: 1g