Low Carb Cream Cheese Filled Pumpkin Muffin

Thanksgiving is here and its time for us to try and stay on track, which is really hard to do! I’ve created this fantastic Low Carb Cream Cheese Filled Pumpkin Muffin. They are so tasty and great when it comes to the carb count. Crazy to think they are 4.3 net carbs per muffin. This Low Carb Cream Cheese Filled Pumpkin Muffin is not only good during Thanksgiving but great to have any time of the year.
Each year I round up a bunch of fresh baking pumpkins and prepare them by cooking and pureeing and bagging them and putting them in the freezer so I can have pumpkin desserts and soups all through the year. There is nothing better then to have fresh pumpkin but if your not that adventurous you can buy pumpkin in a can, which is very good also.

So lets get started and I will show you how to make them!

    HAPPY THANKSGIVING

6 oz cream cheese soften

3 tbls erythritol

1 tbls heavy cream

1/2 tsp vanilla

Batter

2 cups almond flour

3 Tbls coconut flour

2 teaspoons pumpkin spice

2 tsp baking powder

1/4 tsp salt

1/2 cup erythritol or xylitol

1/2 cup pumpkin puree

2 large eggs (room temperature)

1/4 cup melted butter

1/4 cup unsweetened almond milk

1/2 tsp vanilla extract

Preheat oven to 350-degrees F

In a bowl, mix all the wet ingredients together, pumpkin,eggs,butter almond milk and vanilla.

In another bowl add all the dry ingredients, almond, coconut flour, pumpkin spice, baking powder , sweetener and salt, mix well.

Pour the wet ingredients into the dry ingredients , stir and mix well.

Let batter set for a few minutes, ( the coconut flour absorbs and thickens the batter) then stir it again ,then set aside.

In a bowl mix the cream cheese with electric mixer, add the sweetener and vanilla. Beat till well mixed.

I love using silicone liners for all my muffins, they just pop out and are so easy to clean. You could grease each muffin tin with oil or butter or use paper muffin cups.

Set the cups in the muffin tins and add approximately a little more then an 1/8 cup of batter into the bottom of each muffin cup.

Press the batter in the center to make a hole but still have batter on the bottom.

Add a scoop of cream cheese on top of the batter.

Continue adding the rest of the muffin batter on top of the cream cheese and make sure it covers all of the cheese.

Bake about 20 minutes on the middle rack, check with a toothpick if it comes out clean, remove from oven.

Servings: 12

Yield: 4.3 net cabs

Stay Healthy and Live Well!

Gayle