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Low Carb, Gluten-Free Pumpkin Muffins

Muffin Ingredients:

  • 1/2 cup pumpkin puree

  • 4 Eggs

  • 2 cups almond flour

  • 2 tsp baking powder

  • 1/4 cup pastured unsalted butter, melted

  • 1/4 cup water

  • 1 teaspoon pumpkin spice

  • 1/2 tsp Himalayan sea salt

  • 1/4 cup Erythritol or desired sweetener

Filling Ingredients:

  • 3 oz cream cheese, softened

  • 2 tbsp Erythritol or desired sweetener

  • 1 tsp vanilla extract


  1. Preheat oven to 350F degrees. Mix dry ingredients in a bowl.

  2. In another bowl, blend eggs and pumpkin with a whisk or mixer until thoroughly blended.

  3. Add butter and continue to blend until smooth. Pour the dry ingredients into the blended pumpkin mixture, add water, and mix well. In a separate bowl, blend filling ingredients together until smooth. Line a muffin pain with paper muffin cases. Spoon pumpkin mixture into the muffin cups, fill about 2/3 of the way up.

  4. Scoop a small “well” into the mixture, fill with roughly 1 tsp of the cream cheese filling. Cover with additional muffin mixture, smooth over if needed.

  5. Bake for 25-30 minutes.

  6. Let cool and enjoy!


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