Keto Nut-Free Pumpkin Cream Cheese Muffins

Lightly spiced grain-free and nut-free muffins are filled with a creamy sweet surprise. Perfect for those chilly Fall days with a pumpkin spice latte. Enjoy!

Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 124 kcal
Ingredients
Muffins:
2 cups sesame flour
2 tsp baking powder
2 tsp pumpkin spice
1/2 tsp salt
3/4 cup Swerve brown sugar substitute
2 eggs
1/4 cup sugar-free maple syrup Lakanto
1 cup pumpkin puree
1 tsp vanilla extract
3/4 cup coconut milk
Filling:
3 ounces cream cheese
1 ounce pumpkin puree
4 tbsp Swerve confectioners
Instructions

Beat the filling ingredients together until smooth and then refrigerate until ready to use.

Pre-heat your oven to 400⁰F and line a 12-hole muffin tray.

Place all of your dry ingredients (sesame flour, baking powder, pumpkin spice, salt and brown sugar substitute) into a large mixing bowl and whisk to remove any lumps.

In the bowl of your stand mixer, add the eggs, sugar-free maple syrup, pumpkin puree, vanilla extract and coconut milk, beat until well combined.

Add the dry ingredients to the wet ingredients in three batches.

Mix gently until just combined. Do not overmix.

Fill your muffin cups 1/2 way and then add a teaspoon of the cheesecake filling to the center.

Spoon the remaining muffin batter over the top and bake for 20 minutes.

Store in the refrigerator for up to 5 days.

Recipe Notes

Net carbs: 4g

Nutrition Facts
Keto Nut-Free Pumpkin Cream Cheese Muffins
Amount Per Serving (1 muffin)
Calories 124
Calories from Fat 72
% Daily Value*
Fat 8g
12%
Saturated Fat 4g
25%
Cholesterol 35mg
12%
Sodium 146mg
6%
Potassium 134mg
4%
Carbohydrates 8g
3%
Fiber 4g
17%
Sugar 1g
1%
Protein 10g
20%
Vitamin A 3680IU
74%
Vitamin C 1mg
1%
Calcium 48mg
5%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.