Post by Loupy on Sept 3, 2017 15:46:21 GMT -7
Pumpkin Cream Cheese Muffins
From: Carolyn Ketchum @ alldayidreamaboutfood.com/pumpkin-cream-cheese-muffins-low-carb-and-gluten-free/
Low carb Pumpkin Cream Cheese Muffins. Move over, Starbucks, there's a healthier pumpkin muffin in town.
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Makes: 12 muffins
INGREDIENTS
CREAM CHEESE FILLING
6 oz cream cheese, softened
3 tbsp powdered Swerve Sweetener
1 tbsp heavy cream
1/2 tsp vanilla
PUMPKIN MUFFINS
2 cups almond flour
1/2 cup Swerve Sweetener
1/4 cup unflavoured whey protein powder
2 tsp baking powder
2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1/2 tsp salt
2 large eggs
1/2 cup pumpkin puree
1/4 cup butter, melted
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract
INSTRUCTIONS
For the cream cheese filling, beat cream cheese with powdered sweetener, cream and vanilla extract until smooth.
Set aside.
For the muffins, preheat oven to 325F and line a muffin tin with parchment or silicone liners.
In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
Add the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract.
Mix until well combined.
Drop a spoonful of batter into the bottom of prepared muffin tins and use a spoon to make a well in the center.
Drop a tablespoon of cream cheese filling into the well, then top with more batter to cover the cream cheese mixture.
Bake 23 to 25 minutes, or until tops are set and edges are just browned.
Let cool in pan 15 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Calories: 221
Total Fat: 18.4g
Carbs: 6.14g
Fiber: 2.36g
Protein: 7.52g
From: Carolyn Ketchum @ alldayidreamaboutfood.com/pumpkin-cream-cheese-muffins-low-carb-and-gluten-free/
Low carb Pumpkin Cream Cheese Muffins. Move over, Starbucks, there's a healthier pumpkin muffin in town.
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Makes: 12 muffins
INGREDIENTS
CREAM CHEESE FILLING
6 oz cream cheese, softened
3 tbsp powdered Swerve Sweetener
1 tbsp heavy cream
1/2 tsp vanilla
PUMPKIN MUFFINS
2 cups almond flour
1/2 cup Swerve Sweetener
1/4 cup unflavoured whey protein powder
2 tsp baking powder
2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1/2 tsp salt
2 large eggs
1/2 cup pumpkin puree
1/4 cup butter, melted
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract
INSTRUCTIONS
For the cream cheese filling, beat cream cheese with powdered sweetener, cream and vanilla extract until smooth.
Set aside.
For the muffins, preheat oven to 325F and line a muffin tin with parchment or silicone liners.
In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
Add the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract.
Mix until well combined.
Drop a spoonful of batter into the bottom of prepared muffin tins and use a spoon to make a well in the center.
Drop a tablespoon of cream cheese filling into the well, then top with more batter to cover the cream cheese mixture.
Bake 23 to 25 minutes, or until tops are set and edges are just browned.
Let cool in pan 15 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Calories: 221
Total Fat: 18.4g
Carbs: 6.14g
Fiber: 2.36g
Protein: 7.52g