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
For the Filling:
- 3 oz cream cheese room temperature
- 1 tablespoon heavy whipping cream
- 1 1/2 tablespoon Swerve Confectioners
- 1/2 teaspoon vanilla
Instructions
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Melt coconut oil and butter. ( I have started using liquid coconut oil for baking).
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Beat eggs, swerve, pumpkin puree, vanilla, and pumpkin pie spice until combined.
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Add coconut oil and butter to the mixture and mix well.
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Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside.
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In a small bowl, combine the ingredients for the filling and stir until combined.
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Fill greased muffin tins with batter. (I would suggest using muffin liners or parchment paper muffin liners as keto baking items tend to stick.)
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spoon approx 1/2 teaspoon cream cheese filling mixture on top. With a toothpick, swirl the cream cheese mixture into the batter.
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Bake in a 350-degree oven for 18-22 minutes or until a knife inserted comes out clean. My muffins were perfect at 20 minutes but every oven cooks differently.
Recipe Notes
The sugar alcohols in Swerve are not included in the nutritional information since most subtract to get net carbs.
The nutritional info is based on the ingredients I used in my kitchen. I would encourage you to calculate your
