Low Carb Cream Cheese Pumpkin Muffins
Ingredients:
Muffins:
4 eggs
1 egg white
1 cup (192g) golden monk fruit sweetener
1 cup (244g) pumpkin puree
½ cup (4 oz) unsalted butter, melted
2 tbsp (28g) coconut oil, melted
1 tbsp pumpkin pie spice
2 tsp pure vanilla extract
1/2 cup + 2 tbsp (70g) coconut flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
Filling:
3 oz cream cheese, softened
1 tbsp (15 mL) heavy whipping cream
1 tbsp (7g) powdered monk fruit sweetener
½ tsp pure vanilla extract
Directions:
Preheat oven to 350 degrees and line muffin tin with muffin liners.
To a mixing bowl, add eggs, egg white, golden monk fruit sweetener, pumpkin puree, melted butter, melted coconut oil, pumpkin pie spice, and vanilla extract and mix together using an electric mixer. Then, add coconut flour, cream of tartar, baking soda, and salt, and mix again with an electric mixer. Spoon mixture into muffin liners.
In a separate bowl, combine filling ingredients and mix with a spoon until well-combined. Spoon the filling mixture atop pumpkin batter in the muffin liners. Using a toothpick, swirl filling into pumpkin mixture.
Bake muffins until the toothpick can be poked into the center and come out cleanly about 30-35 minutes.
Remove muffin tin from oven and allow muffins to almost fully cool at room temperature before serving.
Servings: 12 muffins, one muffin per serving.
Nutritional Information: Calories: 174, Fat: 14.8g, Carbohydrates: 22.4g, Fiber: 19.6g, Protein: 4.2g
