Keto Nut-Free Pumpkin Cream Cheese Muffins

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Keto Nut-Free Pumpkin Cream Cheese Muffins

Lightly spiced grain-free and nut-free muffins are filled with a creamy sweet surprise. Perfect for those chilly Fall days with a pumpkin spice latte. Enjoy!

Prep Time 15

Cook Time 20

Servings muffins

Calories 124kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

Muffins:

2 cups sesame flour
2 tsp baking powder
2 tsp pumpkin spice
1/2 tsp salt
3/4 cup Swerve brown sugar substitute or see my Conversion chart
2 eggs
1/4 cup sugar-free maple syrup Lakanto
1 cup pumpkin puree
1 tsp vanilla extract
3/4 cup coconut milk or almond milk could be used if not nut free

Filling:

3 ounces cream cheese
1 ounce pumpkin puree
4 tbsp Swerve confectioners

Instructions

Beat the cheesecake filling ingredients together in a small bowl until smooth and then refrigerate until ready to use.
Pre-heat your oven to 400⁰F and line a 12-capacity muffin tin with paper muffin liners.
Place all of your dry ingredients (sesame flour, baking powder, pumpkin spice, salt and brown sugar substitute) into a large mixing bowl and whisk to remove any lumps.
In the bowl of your stand mixer or use a hand electric mixer, add the eggs, sugar-free maple syrup, pumpkin puree, vanilla extract and coconut milk, beat until well combined.
Add the dry ingredients to the wet ingredients in three batches.
Mix gently until just combined. Do not overmix.
Fill your muffin cupcake liners 1/2 way and then add a teaspoon of the cheesecake filling to the center.
Spoon the remaining muffin batter over the top of each muffin cups and bake for 20 minutes.
Store in the refrigerator in an airtight container for up to 5 days. These can also be frozen in a freezer-safe container for up to 3 months.

Notes

Net carbs: 4g

This recipe was published first in Nov. 2019.

Nutrition