Pumpkin Cream Cheese Bliss Muffins
These keto pumpkin cream cheese muffins are the perfect autumn treat! Fluffy and flavorful, they feature a rich, creamy center that's complemented by warm spices and a hint of pumpkin. Ideal for breakfast or a delicious snack, these muffins are low-carb and gluten-free, making them a satisfying option for keto enthusiasts and pumpkin lovers alike. Enjoy these moist delights straight from the oven!
ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 oz cream cheese, softened
- ¾ cup erythritol or preferred keto sweetener
- 3 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
steps
- 1.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper cups or grease it well.
- 2.
In a large bowl, mix almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- 3.
In another bowl, beat the cream cheese and erythritol together until smooth.
- 4.
Add the pumpkin puree, eggs, almond milk, and vanilla extract to the cream cheese mixture and mix until fully combined.
- 5.
Gradually fold the dry ingredients into the wet ingredients until just mixed.
- 6.
Scoop equal portions of the batter into the muffin tin, filling each cup about 2/3 full.
- 7.
Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
- 8.
Allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- 9.
Enjoy your keto pumpkin cream cheese muffins warm or at room temperature!
