My sweet tooth remains even though I have been on a Keto diet for nearly a year. So when I find a dessert recipe that is delicious and low carb, I get excited.
The Keto Pumpkin Muffins with cream cheese is a keeper. (Link to recipe page below). With the addition of pumpkin, you will be getting a huge dose of Vitamin A. Mix in some nuts and seeds to boost the goodness.
This recipe is messy. I don’t do much baking these days, and I had one huge mess in my kitchen after making these muffins. I kept thinking, “I hope they are worth it”. And they were!
Anyone would eat these muffins – serve them to your non-keto friends and family
The recipe says to swirl the cream cheese topping with a toothpick, but I put one more spoonful of batter over the cream cheese instead.
The recipe I followed (and changed a little) is on the Gimme Delicious website. Choose the “Jump to Recipe” link at the top to miss some of the many ads and popups on the page. Print the recipe out to read and you won’t be distracted by all the stuff going on on the page. I really hate that about cooking sites.
Most of the muffins from my batch were wrapped up and stored in the freezer. I only eat 1/2 muffin at a time so they will last a while.
Recipe Changes I Made
To sweeten the batter, the recipe calls for Swerve granular sugar. I only have Swerve confectioners sugar, so I used it. The muffins turned out fine.
I chopped some sunflower and pumpkin seeds along with walnuts to mix with the batter.
After plopping the cream cheese mixture on top of the muffins, I added one more small scoop of batter to cover it. I did not swirl the cream cheese in.
To-Do Next Time
Take out butter and cream cheese ahead of time to soften.
Mix ingredients together first before adding to the bowl. Example: mix the eggs, pumpkin and vanilla THEN add to the mixing bowl. Do the same with the dry ingredients.
I would use the entire eight ounce package of cream cheese next time just so I don’t waste that last little bit. The muffins could handle it.
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