Description
Cozy and satisfying gluten-free keto pumpkin muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 tbsp avocado oil (for greasing muffin liners)
- 4 large eggs
- 1/2 cup pumpkin puree
- 4 tbsp unsalted butter, melted and cooled
- 1 tsp stevia glycerite (equivalent to 1/3 cup sugar)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 6 tbsp coconut flour (about 44 grams)
- 1 tsp gluten-free baking powder (optional)
- 8 oz cream cheese, softened
- 1/4 cup additional pumpkin puree
- 1 tsp stevia glycerite (equals 1/3 cup powdered sugar)
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it well with avocado oil.
- In a mixing bowl, combine the eggs, 1/2 cup pumpkin puree, and melted butter. Stir in stevia glycerite, vanilla extract, and ground cinnamon until smooth.
- Gradually add the coconut flour and baking powder, mixing until just combined.
- Fill your muffin liners about 2/3 full with the batter.
- In a separate bowl, beat together the cream cheese, 1/4 cup pumpkin puree, stevia glycerite, ground cinnamon, and vanilla extract until creamy. Drop a spoonful of this mixture onto the center of each muffin batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before enjoying!
Notes
Store leftovers in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 160mg
Keywords: pumpkin muffins, gluten-free, keto, fall baking, healthy snacks