Ingredients
Muffins:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup pumpkin puree (make sure it’s unsweetened)
- 1/3 cup erythritol or another keto sweetener (adjust to taste)
- 2 large eggs
- 1/4 cup coconut oil, melted (or butter if preferred)
- 1 tsp vanilla extract
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp erythritol or other keto sweetener
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare the Filling: In a small bowl, mix softened cream cheese, erythritol, and vanilla extract until smooth. Set aside.
- Make the Muffin Batter:
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, combine the pumpkin puree, erythritol, eggs, melted coconut oil (or butter), and vanilla extract. Whisk until smooth.
- Add the dry ingredients to the wet ingredients, mixing just until combined.
- Assemble the Muffins:
- Scoop a spoonful of muffin batter into each muffin cup.
- Add a dollop of the cream cheese filling in the center, then cover with another spoonful of batter.
- Bake: Bake for 20-25 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips
- Store in an airtight container in the fridge for up to 5 days.
- For a little extra fall flavor, add a dash of pumpkin spice!
