You know it's Fall when your favorite coffee shop puts out the pumpkin muffins and lattes. Well, we've taken it to the next level by adding a dollop of cheesecake filling right on top of our pumpkin muffins. These will quickly become one of your Fall favorites too. And for good reason, they're packed with flavor, earthy spices and the muffin itself is moist and tender. Enjoy!
Keto Pumpkin Cheesecake Muffins
1/2c butter, melted
1c sugar substitute (we use Swerve)
3/4c pumpkin puree (label should read 100% pumpkin)
4 large eggs
1/2c almond or coconut milk
1-1/2 tsp vanilla extract (we use Grandma's Pure Vanilla)
1T pumpkin pie spice
1T ground cinnamon
1/3c coconut flour (we use Republic of Coconut)
1-1/3c fine almond flour
1-1/2 tsp baking powder
1/2 tsp salt
Cheesecake Filling
4oz cream cheese, softened
1/4c powdered sweetener (we use Swerve)
1/2 tsp vanilla extract (we use Grandma's Pure Vanilla)
Optional Topping
1/4c pumpkin seeds, raw or roasted
1. Preheat oven to 350°. In a large mixing bowl, whisk together the dry ingredients.
2. Add the wet ingredients, stir to combine. The batter will be thick, do not add more liquids.
3. Fill greased or lined muffin pan 3/4 full with batter. Using the back of a spoon make an indent in the center (see pictures).
4. Blend the ingredients together for the cheesecake filling. Fill indent with about half a tablespoon of filling.
5. Bake for 20-22 minutes, or until toothpick comes out clean. Let them cool completely before storing in refrigerator (up to one week) or freezer (up to one month). Makes 18 muffins.
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