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Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe
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★★★★★

5.2 from 16 reviews

Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, perfect for a cozy fall breakfast or snack. With a tender almond flour base, a creamy pumpkin-spiced filling, and a crunchy pumpkin seed topping, these muffins offer the perfect blend of texture and taste with a low-carb twist using sugar substitutes.

Ingredients

Scale

Topping

  • 1 tbsp Butter
  • 1 tbsp Swerve Brown Sugar Substitute
  • 1/4 cup Pumpkin Seeds (chopped)
  • 1/2 tsp Pumpkin Pie Spice

Muffin Batter

  • 1 1/2 cups Almond Flour
  • 4 tbsp Butter (melted)
  • 3 large Eggs
  • 1/3 cup Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 1/3 cup Swerve Confectioner’s Sugar Substitute
  • 1 tsp Pumpkin Pie Spice
  • 2 tsp Baking Powder

Filling

  • 5 ounces Cream Cheese (softened)
  • 1/4 cup Swerve Confectioner’s Sugar Substitute
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the muffins.
  2. Prepare the Topping: In a skillet over medium heat, stir together butter, Swerve brown sugar substitute, chopped pumpkin seeds, and pumpkin pie spice until the butter and sugar have melted. Spread this mixture onto parchment paper and allow it to cool to form a crunchy topping.
  3. Make the Muffin Batter: In a mixing bowl, combine almond flour, melted butter, eggs, pumpkin puree, vanilla extract, Swerve confectioner’s sugar substitute, pumpkin pie spice, and baking powder. Blend until smooth and well combined.
  4. Prepare Muffin Tin: Place cupcake liners into an 8-cup muffin tin, ensuring they are evenly spaced and ready for batter.
  5. Fill Muffin Liners: Spoon the batter into each cupcake liner, filling about three-quarters full to allow space for the filling and rising.
  6. Create a Well for Filling: Use a spoon to hollow out a small hole in the center of each muffin to hold the cream cheese filling.
  7. Prepare Cream Cheese Filling: In a separate bowl, blend softened cream cheese, Swerve confectioner’s sugar substitute, and vanilla extract until smooth and creamy.
  8. Fill the Muffins: Transfer the cream cheese mixture into a Ziploc bag and cut off a corner. Pipe the filling into the hollowed centers of each muffin.
  9. Add Topping: Once the topping mixture has cooled and hardened, crumble it over each muffin to add a crunchy, sweet finish.
  10. Bake: Bake the muffins for about 20 minutes or until a toothpick inserted into the muffin (but not the filling) comes out clean and the tops are golden brown.

Notes

  • Use almond flour for a gluten-free, lower-carb option.
  • Sweeteners can be adjusted to taste if not using sugar substitutes.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Allow muffins to cool before removing from the tin to keep them intact.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Pumpkin muffins, Cream cheese filling, Almond flour muffins, Low carb pumpkin recipe, Gluten-free pumpkin muffins

Find it online: https://delishfamilyrecipe.com/pumpkin-cream-cheese-muffins-recipe/