Keto Pumpkin Cheesecake Muffins

Keto Pumpkin Cheesecake Muffins

– Hey guys, I’m Jennifer Banz, and welcome back to
Low Carb with Jennifer. Today we’re gonna be making my cream cheese-stuffed pumpkin muffins; is that what, yeah. (Jennifer laughing) My keto pumpkin muffins that
have a cream cheese filling, that’s what it is. So they’re super
delicious and they’re easy and they’re perfect for fall
even if you don’t love pumpkin. I really, I don’t love
pumpkin and these are amazing. So I will show you how we do
it right now; keep watching. (upbeat music) The first thing I’m gonna do is I’m going to mix cream cheese
with this sweetener here. This is powdered Lakanto sweetener. It’s my favorite low-carb sweetener, so we’re gonna mix this
up with a hand mixer until it’s smooth. (mixer whirring) And you want to make sure and
use softened cream cheese. (mixer whirring) Okay, that looks good;
we’re gonna set that aside. Okay, now we can work
on the main muffin part, and I’ve already got the muffin tins. I’ve got them lined and I’ve sprayed the
insides with cooking spray, got my oven preheated to 350. So now we’re gonna make the rest of the pumpkin muffin stuff. So I’ve got almond flour, and
I’m gonna add in some salt. I’m gonna do the dry ingredients. This is baking powder. Or is it baking soda? Baking soda, then I’ve also
got cinnamon and nutmeg. This recipe does not
use pumpkin pie spice, and I really don’t think it needs it. If you use the cinnamon and
the nutmeg, you’re good. You could use pumpkin
pie spice if you want. So I’ve got my powdered or not powdered sweetener,
granulated sweetener. So let’s mix all of these dry ingredients. Then we’re gonna continue with the wet. So we’ve got melted butter, egg, vanilla extract, and of course pumpkin puree. So let’s stir all this up, and that is all there is
to these pumpkin muffins. These are only three net carbs per muffin, and they freeze really well. You just stick them in the freezer, and whenever you want one,
pull one out and let it thaw, and it will be ready to go. Okay, our batter is nice
and smooth so I’m gonna use my cookie scoop or ice cream scoop. It’s a good size ice cream scoop. This one is a number 16 and
it’s the perfect for muffins. It’s super, makes them
super evenly distributed and I don’t know, perfect muffins. So we’re gonna fill these muffin cups almost all of the way full. And this is 12 muffins, the perfect amount of
batter for 12 muffins. So now I’m just gonna make a
little divot in the muffins. You don’t have to do this. These were kinda domed up so I’m gonna make a little divot, just kinda flatten the tops a little bit. And now I’ve got this other little scooper that I’m going to use to scoop out the cream cheese mixture on top, and then we’re gonna swirl it
with a couple of toothpicks. If you don’t have one of these,
you can just use a spoon. I originally did just use a spoon, but I thought this would work even better. Okay, I’m just gonna smush
this in here a little bit more. And you can see that these
cupcake liners are pretty full, but these cupcakes don’t
really rise too much. So now I’m just going to swirl the cheesecake into the pumpkin mixture, and then they will bake perfectly. You could also use a
butter knife for this. So you can see I’m really
just stirring the mixture in with these two toothpicks. Okay, this is what they look like when they are ready for the
oven, so let’s get them cooking. Okay, our pumpkin muffins
are out of the oven and they look amazing. Let’s pull on out of here, carefully, ah! And look at that; the paper doesn’t stick. Let me see if I can open
one up without breaking it. Oh, look at that; that looks perfect. These are so good. They freeze perfectly. Just stick them in the freezer, and when you want to have
one, just pull it out and let it thaw on the countertop
and then it’s ready to go. You can find the recipe down
in the description below, the full recipe. And the link is there if you want to click the link
and have a printable recipe. And I hope you try these pumpkin muffins. They are super delicious even
if you don’t like pumpkin. I don’t like pumpkin and I love these. And I will see you guys later, bye! (upbeat music)

6 thoughts on “Keto Pumpkin Cheesecake Muffins

  1. i wander if icando it in a loaf pan . I was doing this recipe from another subscriber but now I’m doing this as we speak thank you Jennifer please put your daughter in she’s adorable

  2. Hi Jennifer. Great video tutorial and recipe. I have a question for you, my husband cannot have almonds or nuts, do you think coconut flour would work? Thanks. Claudia

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