This Keto Pumpkin Muffins with a Cream Cheese Swirl Recipe will be a go-to treat or breakfast in the fall. Pumpkin flavor season hits, and this is an absolute necessity in your formula list! So natural, yummy, and ideal for that hankering!
When I posted my Low Carb Pumpkin Bread, I had no clue how well known it would be. I knew my family adored it, however everybody has distinctive tastes, so you simply absolutely never realize what will happen when you distribute another formula.
I've gotten huge amounts of unimaginable input. Generally, I've heard that it's not eggy at all or dry like most Keto or Low Carb bread.
Ingredients :
For the Muffins:
- 5 eggs
- 1/2 cup coconut oil melted or use liquid coconut oil
- 2 tablespoons butter
- 1 cup pumpkin puree
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1 1/2 cup Swerve Confectioners
- 1 1/2 tsp vanilla
- 1/2 cup + 2 tablespoons coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3 oz cream cheese room temperature
- 1 tablespoon heavy whipping cream
- 1 1/2 tablespoon Swerve Confectioners
- 1/2 teaspoon vanilla
- Melt coconut oil and butter. ( I have started using liquid coconut oil for baking).
- Beat eggs, swerve, pumpkin puree, vanilla, and pumpkin pie spice until combined.
- Add coconut oil and butter to the mixture and mix well.
- Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside.