September 2020 | The Honest Spoon

Ahhhhhh ‘tis the season for all things Fall. As much as I hate saying goodbye to summer, Fall is a close runner up. Over the weekend I made my boys this delicious (and ridiculously easy) Apple Galette. With the end of summer approaching, I’m back on low carb. Honestly, I never really get off the low carb train….I just get more strict about it after summer.

So with the smell of apples and spices in the air, I pulled out this old recipe for Pumpkin Cream Cheese muffins. SWOON.

I originally found this on Pinterest and have made a couple small modifications over time. I swapped out regular granulated sweetener for golden sweetener, added a bit of xantham gum for texture, and half a tablespoon of molasses. For those of you on strict keto, you may want to omit the molasses. Personally, it does not spike my blood sugar so I like to keep it in the recipe! If you omit it, it eliminates 8 carbs from the entire recipe.

My recommendation would be to let these muffins cool completely, then store in an airtight container in the freezer. First, it keeps them fresh. Second, and most importantly, you won’t eat them all at once. I take one out at night, and store it in an airtight container overnight, on the counter. Consider it meal prep!! Hellllllloooooo breakfast!

Best part? Each muffin is only 4 net carbs each!!

PIN THIS RECIPE

LOW CARB PUMPKIN CREAM CHEESE MUFFINS

| makes 12 muffins |

INGREDIENTS:

• 1/2 Cup butter, room temperature

• 2/3 Cup golden erythritol sweeter (like lankanto or swerve)

• 4 large eggs, room temperature

• 3/4 Cup plain pumpkin puree (not pumpkin pie filling)

• 1 teaspoon vanilla extract

• 1/2 tablespoon molasses (optional)

• 1 Cup Almond Flour (I prefer blanched, super fine)

• 1/2 Cup Coconut Flour

• 4 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon xantham gum

• 2 teaspoons pumpkin spice

• 1/2 Cup chopped walnuts or pecans (optional).

• 8oz cream cheese, soft and room temperature

METHOD:

1. Preheat your oven to 350 degrees (F). Prepare a 12 cup muffin pan with paper liners.

2.  Using a stand or hand mixer, whip the butter and sweetener until light and fluffy (about 2-3 minutes). Add the eggs, one at a time. Scrape down the bowl between eggs. Add the pumpkin purée, vanilla and molasses. Mix until just combined. Scrape down the bowl if needed.

3. Add the almond flour, coconut flour, salt, baking powder, pumpkin spice, and half the chopped walnuts. Mix until just combined. Using a spatula, fold in any unmixed dry ingredients from the bottom of the bowl. Do not over mix.

4. Evenly distribute half batter among 12 muffin cups. Dot each muffin with one heaping tablespoon of softened cream cheese. Cover will the remaining batter. Sprinkle the tops with chopped walnuts or pecans. Bake for 23-25 minutes.

Let muffins cool. They will firm up while cooling.

Store in the refrigerator up to one week, or freeze cooled muffins in a freezer safe container or zip top bag for up to 6 weeks.