Low Carb, Pumpkin Spice Muffins
I love a good muffin. I just don’t think there is anything quite as delicious as a warm, sweet, filling muffin to get your day started. This is especially true in the colder months when a fresh baked good is something that I really crave. The warmth of the oven, the smell of muffins baking filling my house… I am drooling just thinking about it!
Of course, all the muffins I enjoy these days have to be keto friendly. Can’t risk falling out of ketosis just to enjoy a muffin! However, I have found plenty of ways to get my muffin fix while sticking to my keto diet. I have also found a way to get my need for pumpkin spice by way of muffins. Pumpkin and muffins are actually a match made in heaven! Let me tell you a little more…
Pumpkin puree is made simply by cooking the flesh of a pumpkin and then pureeing it into a smooth, thick mash. You can easily make your own pumpkin puree using a small, sweet pumpkin and a blender! Definitely choose a smaller, sugar pumpkin if you are looking to make your own pumpkin puree as these are grown just for cooking and baking The larger pumpkins are actually much more tough, fibrous and not nearly as delicious. Those big jack o lanterns are grown more for carving purposes rather than eating! Of course, you can always just grab a can of pre-made pumpkin puree at the grocery store and skip the roasting and pureeing process altogether. Just be sure to pick up pure pumpkin puree rather than a can of pumpkin pie mix. Pumpkin pie mix has extra sugar and spices blended in- you don’t want that!
So we all know that pumpkin tastes great (yay for pumpkin spice season!), but did you know that it is also pretty healthy? Pumpkin is loaded with vitamins, minerals and antioxidants. It is also a very low calorie food. Pumpkin is super hearty so it will fill you up without adding tons of carbs and calories to your diet. Because of this, it is a popular food in many weight loss diets. Pumpkin has been shown to help boost your immune system, protect your eyesight and even lower your risk of certain cancers. Could there be any more reasons to use pumpkin!?
Actually, there are! Pumpkin works really well as an ingredient in muffins and baked goods thanks to its high moisture content. Pumpkin puree will keep muffins nice and moist as they bake, giving you a tender, almost juicy muffin. When you use pumpkin, you are almost guaranteed to never end up with a dry muffin! Just another reason to love this superfood.
Needless to say, our keto pumpkin muffins are simply amazing. They are packed with pumpkin goodness but also filled with warm, fall spices that will make you swoon. Just to add even more appeal to these muffins, we stuffed them with a sweet cream cheese filling to make every bite truly incredible. Don’t worry, these muffins are still low carb and will help get your keto diet off to a great start every morning. You definitely need to add this recipe to the list of your fall favorites! Make a batch today and let us know what you think. We love pumpkin and now is the season to celebrate that love! We hope you enjoy them as much as we do. Happy baking!
| Servings: muffins |
- 5 eggs
- 1/2 cup melted coconut oil
- 2 Tbsp butter
- 1 cup pumpkin puree
- 1 1/2 Tbsp pumpkin pie spice
- 1 cup So Nourished powdered erythritol
- 2 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 tsp salt
- 2 tsp baking powder
- 3 oz cream cheese (softened)
- 1/4 Tbsp heavy cream
- 2 Tbsp So Nourished powdered erythritol
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees F and line a muffin tin with paper muffin cups. Set aside for now.
- In a large bowl whisk together the eggs, So Nourished powdered erythritol, pumpkin puree, vanilla and pumpkin pie spice. Mix until smooth.
- Pour in the coconut oil and butter and whisk again.
- Add the coconut flour, salt and baking powder to the bowl and whisk until a smooth batter forms.
- Scoop the muffin batter into the paper muffin cups, filling them each about ½ way.
- Make the cream cheese filling by stirring together the softened cream cheese, heavy cream, powdered erythritol and vanilla extract.
- Once the filling is mixed, scoop about ½ teaspoon of filling into the center of each muffin cup. Use a toothpick to gently swirl the filling into the muffin batter. Try not to mix to much but just make a swirl by passing the toothpick through two or three times.
- Bake the muffins for about 20 minutes or until the center of the muffin springs back to the touch.
- Let the muffins cool slightly and then enjoy!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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