Pumpkin Muffins with Cream Cheese Filling

These were good but the batter could have used more sugar and pumpkin added next time….cause i’m a basic bitch like that. (insert sassy emoji)

Servings: 8 Muffins
Author: Angela Coleby
  • 2 cups (192g) Almond Flour
  • 2 teaspoon baking powder
  • 1/4 cup (56g) Butter, unsaled melted
  • 4 Eggs
  • 1/2 cup (122g) Pumpkin puree
  • 1/4 cup water
  • 1 teaspoon Pumpkin spice
  • 1/2 teaspoon Salt
  • 1/4 cup Erythritol or sweetener
  • 3 oz (84g) Cream cheese softened
  • 2 tablespoons Erythritol or sweetener
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 180C/350F degrees.

  2. Mix the dry ingredients in a bowl.

  3. In another bowl, blend the pumpkin and eggs (I used a whisk) until thoroughly blended.

  4. Add the butter and continue to blend.

  5. Combine the dry ingredients with the pumpkin mixture, add the water and mix well.

  6. Mix the filling ingredients together until smooth and blended.

  7. Lin a muffin tin with paper cases.

  8. Spoon the pumpkin mixture into the cups about 2/3 of the way up.

  9. Make a “well” in the mixture. I used a small spoon to do this, pushing the mixture around the sides.

  10. Place about a teaspoon of the cream cheese filling into your “well” in the muffin mixture.

  11. Cover the centre with the rest of the muffin mixture, smoothing it over if required.

  12. Bake for 25 -30 minutes, until the top of the muffin is firm.

  13. Eat and enjoy!

Nutritional Info per muffin:  162 Calories, 15g Fat, 5g Protein, 3g Total Carbs, 1g Fibre, 2g Net Carbs

If you enjoyed this, check out more posts from the Just Grubbin team here! Also make sure to listen to The Just Grubbin podcast to hear us go into further detail about this and to hear all of our random irreverent takes on food, drink and whatever else.

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