Low-Carb Pumpkin Cream Cheese Muffins

By TheKitchenQueen

onmywaytohealth.com

Ingredients

• CREAM CHEESE FILLING:
• 1/2 cup softened butter
• 6 packets splenda
• 15 oz can pure pumpkin (do NOT get pumpkin pie filling)
• 6 eggs
• 1/2 cup coconut flour
• 1/2 T vanilla extract
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1/2 t pumpkin pie spice
• 2 oz softened cream cheese
• 1/8 cup sour cream
• 3 packets splenda

Preparation

Step 1

Preheat oven to 350 degrees F.

For the muffins: Combine butter, sweetener and vanilla. Add eggs one at a time. Beat in pumpkin, coconut flour and spices. Line or grease muffin tins and fill each one equally.

For the filling: Combine 3 ingredients and mix well. Add a dollop to each muffin and swirl it in with a toothpick.

Bake for about 25 minutes or until set.

These are not like traditional muffins, but they are super moist and flavorful! If you are familiar cooking with coconut flour then you will be familiar with the texture of these muffins. They are a delicious treat!

Nutritional info for each muffin (Approximate): Calories 168, Fat 15, Net Carbs 3, Sugar 1, Protein 5

To reduce the fat and calories, use low fat or fat free cream cheese and sour cream. You could also use a butter substitute.