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Low-carb pumpkin muffins with cream cheese center stacked on each other
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5 from 1 vote

Low-Carb Cream Cheese Filled Pumpkin Muffins

Low-Carb Pumpkin Muffins With Cream Cheese Filling - soft, moist, gluten-free, sugar-free pumpkin muffins with a creamy cheesecake center. Easy to make, perfect for pumpkin season. Great with a cup of coffee or tea.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: low-carb pumpkin muffins
Servings: 12

Ingredients

Cream cheese filling:

Pumpkin muffin batter:

Instructions

Cream cheese filling:

  • Place ingredients on a bowl. Beat with a mixer to combine, or stir together with a rubber spatula. Refrigerate until ready to use.

Pumpkin muffin batter:

  • In a bowl combine almond flour, coconut flour, Xantan Gum, salt and pumpkin pie spice. Whisk to incorporate. Set aside.
  • In a bowl beat together erythritol and egg for 1 minute. Add coconut oil, beat to combine. Add yogurt, vanilla extract and pumpkin puree. Beat until combined.
  • Add the dry ingredients and beat until just incorporated. Do not over mix.
  • Preheat oven to 350 F. Line a muffin tin with muffin liners or spray generously with coconut oil spray.
  • Divide 1/2 of the batter between 12 muffin slots. 
  • Add about 1 tbsp of cream cheese filling to the middle of each muffin, then top with the remaining batter.
  • Bake at 350 F for 30- 35 mini, until toothpick inserted into the pumpkin part comes out clean. If you insert the toothpick into the cream cheese, it will not come out clean.
  • Let the muffins cool inside the pan for 20 minutes, then carefully remove and transfer to a wire rack to cool completely.

Video

Notes

Keep refrigerated for up to 1 week.

Nutrition

Calories: 218kcal | Carbohydrates: 7g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 60mg | Potassium: 140mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1805IU | Vitamin C: 0.4mg | Calcium: 103mg | Iron: 1.1mg