These low carb pumpkin muffins are incredible.
I am constantly surprised at some of these low-carb recipes I keep trying. I have found so many good recipes that I am loving and I'm shocked they are just as delicious as the regular, sugar-loaded, high carb muffins I'm used to having. 
You make these just as you would any regular muffin recipe. You start by creaming together softened butter and your sweetener of choice. Lately, I prefer Monkfruit, but use whatever you prefer. Then, you add your eggs and a few other ingredients, including the dry mixture.
Instead of using all-purpose flour as you would in most muffin recipes, you will use superfine almond flour and coconut flour. This is another way to help keep the carb count down. These flours can be found at any regular grocery store.
Last, you swirl in the cream cheese mixture. Mine was soft enough that it was not hard to swirl in. If your cream cheese mixture seems to be too thick, you can always pop it in the microwave for 10 seconds to soften a bit before swirling.
The flavor of these muffins is seriously on point. The pumpkin pie spice adds a nice balance of cinnamon, nutmeg, cloves and ginger. The texture is perfect and when combined with the tangy and sweet cream cheese, it really is SO dang good.
I know these will be made constantly at my house this Fall season. AND the best part is, the kids even love them.
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1/2 c. unsalted butter, room temperature
2/3 c. granulated sweetener (I like Monkfruit)
4 large eggs
3/4 cup canned pumpkin puree
1 tsp. vanilla
1 1/2 c. superfine almond flour
1/2 c. coconut flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt
Cream Cheese Mixture:
8 oz. cream cheese, room temperature
3 Tbl. granulated sweetener (I like Monkfruit)
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners, spray with cooking spray and set aside. In a large mixing bowl, cream together butter and sweetener until smooth and creamy. Add the eggs, one at a time, mixing after each addition. Mix in the pumpkin puree and vanilla and mix until combined. In a separate medium bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon and salt. Add dry ingredients to wet ingredients and mix until combined. Fill muffin cups 3/4 full with batter. I like to use an ice cream scoop, so they're all the same size. Set aside.
For the Cream Cheese Swirl: In a medium mixing bowl, combine the cream cheese, 3 Tablespoons granulated sweetener and 1 teaspoon of vanilla and mix until smooth and creamy. Drop a heaping Tablespoon of cream cheese mixture on the top of each muffin. Use a toothpick and swirl the cream cheese mixture into the pumpkin mixture. Bake in preheated oven for about 22-23 minutes or until a toothpick inserted in the pumpkin part of the muffin comes out clean. Makes about 13 muffins. Cool and serve. Store leftovers in the refrigerator. These are great served at room temperate and cold.
Jenn's Notes: When I calculated these ingredients using an online nutrition calculator, I get about 3 Net Carbs per muffin. This is for informational purposes only. Please use your own nutrition calculator to get your macros.
Source : Eat Cake For Dinner https://ift.tt/34lCzKt
