Low-Carb Pumpkin Cream Cheese Swirl Muffins

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How much do you really love pumpkin spice? It’s ok to be a huge fan—there’s so much to adore about the warm spices—cloves, cinnamon, nutmeg—and the soft and sweet pumpkin.

This high-fat low-carb muffin is so delicious and good for you that you’ll want to make them for parties, brunch, or even as homemade gifts. They are the perfect thing to pair with another low-carb breakfast favorite—sausage and egg bites.

Pumpkin Cream Cheese Swirl Muffins Tips

Save yourself lots of time and energy and let the cream cheese sit at room temperature for about an hour. The softer it is, the easier it will be to mix.

Also, before you add the pumpkin puree, pat off the excess water. If you add too much water to the batter, the muffins could turn out slightly soggy.

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Buy some toothpicks before you make this recipe —they are essential. It’s so much easier to make lovely swirled muffins when you use a tiny toothpick. You can swirl the ingredients with a butter knife, but it turns out so differently. A toothpick really works the best.

Ingredients:

These muffins have two parts: the batter and the cream cheese mixture. Here is what you’ll need for both parts.

Low-Carb Pumpkin Muffins

1 cup almond flour
2 tablespoons coconut flour
¼ cup granulated sweetener blend
2 teaspoons pumpkin spice
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons canned pumpkin
½ teaspoons liquid Stevia or monk fruit

Cream Cheese Swirl

2 ounces cream cheese, at room temperature
1 tablespoon sour cream
⅛-¼ teaspoon liquid Stevia or monk fruit

STEP 1: Preheat oven to 325°. Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together.

STEP 2: Take canned pumpkin out of can and pat off excess water.

STEP 3: Combine eggs, melted butter, canned pumpkin and liquid Stevia or monk fruit.

STEP 4: Prepare cream cheese batter: Mix the cream cheese with a hand mixer, add sour cream and mix until combined.

STEP 5: Combine the wet and dry ingredients, setting the cream cheese batter aside.

STEP 6: Now it’s time to layer your muffins! Take ½ tbsp. of the pumpkin muffin matter and line the bottom of your muffin liners. Next, take 1 tsp. of the cream cheese batter and place on top. Next, add 1 tbsp. of pumpkin batter, followed by ½-1 tsp. of cream cheese batter. Continue layering the ingredients until finished. Use a toothpick to give the top of each muffin a swirl.

STEP 7: Bake in preheated oven for 25-30 minutes, checking muffins at the 20-minute mark. Muffins are ready when they have risen and a toothpick comes out clean.

Low-Carb Pumpkin Muffins

1 cup Almond Flour
2 tbsp Coconut Flour
1/4 cup Granulated Sweetener Blend
2 tsp Pumpkin Spice
1/2 tsp Baking Powder
1/2 tsp Salt
2 large Eggs
4 tbsp Unsalted Butter melted
2 tbsp Canned Pumpkin Puree
1/2 tsp Liquid Stevia or Monk Fruit

Cream Cheese Swirl

2 ounces Cream Cheese room temperature
1 tbsp Sour Cream
1/8-1/4 tsp Liquid Stevia or Monk Fruit

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Preheat oven to 325°.
Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together.
Take canned pumpkin out of can and pat off excess water.
Combine melted butter, canned pumpkin and liquid Stevia or monk fruit.
Prepare cream cheese batter: Mix the cream cheese with a hand mixer, add sour cream and mix until combined.
Combine the wet and dry ingredients, setting the cream cheese batter aside.
Now it’s time to layer your muffins! Take ½ tbsp. of the pumpkin muffin matter and line the bottom of your muffin liners. Next, take 1 tsp. of the cream cheese batter and place on top. Next, add 1 tbsp. of pumpkin batter, followed by ½-1 tsp. of cream cheese batter. Continue layering the ingredients until finished. Use a toothpick to give the top of each muffin a swirl.
Bake in preheated oven for 25-30 minutes, checking muffins at the 20-minute mark. Muffins are ready when they have risen and a toothpick comes out clean.