THANKS FOR WATCHING! PLEASE LIKE AND SUBSCRIBE! =)
It’s fall and that means it’s pumpkin season! In this video, I show you how to make low carb pumpkin cream cheese muffins. It’s perfect for those cravings, especially since it’s the season for Thanksgiving, Halloween and tons of sweet treats!
KETO PUMPKIN CREAM CHEESE MUFFINS RECIPE:
Click here to download a pdf version:
Cream Cheese Filling:
125g cream cheese (about ½ a brick)
1 Large Egg
½ tsp Vanilla Extract
2 Tbsp Sweetener
½ cup coconut flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1 tsp vanilla
½ tsp salt
¾ cup mashed pumpkin
4 large eggs
¼ cup sweetener
½ cup coconut oil (or melted butter)
3 tbsp chopped pecans
Instructions: Preheat oven to 375 degrees F. Combine all ingredients for cream cheese filling in a medium sized bowl and set aside.
In a separate large bowl, mix together the coconut flour, sweetener, pumpkin pie spice, baking soda, and salt. Next, add in the mashed pumpkin, eggs, and coconut oil. Mix everything together thoroughly.
Line a muffin pan with baking cups and add a couple spoons of batter to each cup evenly. Next, dig a hole the center of each muffin and pour 2 spoonfuls of the cream cheese filling side carefully.
Top the muffins with some crumbled pecans and sprinkle the tops with some extra sweetener.
Bake for 15-20 minutes. Enjoy!
CONTACT: [email protected]
DISCLAIMER: I am not a doctor, nutritionist or medical professional. Please consult a qualified physician for medical advice, and for any questions you may have regarding your health and diet program.
Music by Peyruis :