Starbucks Keto Pumpkin Cream Cheese Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1/2 cup unsalted butter

1 1/2 cups almond flour

1/2 cup coconut flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon turmeric

1/4 teaspoon nutmeg

1 1/2 cups pumpkin puree

3 eggs

1/4 cup sugar free brown sugar

1/2 cup sugar free maple syrup

8 oz cream cheese, softened

1/2 cup heavy cream

1/4 cup sugar free sweetener

2 teaspoon vanilla

1/4 cup coconut flour

Directions

Preheat oven

Preheat the oven to 325 degrees. Add muffin liners to a 12 muffin muffin pan.

Make brown butter

Add butter in a small saucepan and heat over medium heat. Swirling occasionally, cook the butter until melted and starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.

Mix dry ingredients

Whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, turmeric and nutmeg in a medium bowl. Set aside.

Mix wet ingredients

In a separate bowl, add eggs, pumpkin puree, sugar free brown sweetener and sugar free maple syrup. Beat with an electric mixer until smooth.

Combine all ingredients to muffin batter

To the wet ingredients, slowly mix in the dry ingredients and the browned butter. Mix until combined.

Add to muffin liners

Evenly add keto pumpkin muffin batter to the muffin liners. Fill close to the top as keto muffins don't rise very much.

Make cream cheese filling

To a small bowl, add softened cream cheese, heavy cream, sugar free sweetener, vanilla and coconut flour. Mix with an electric mixer until smooth and creamy. Add to a piping bag and ziploc bag with a large piping hole.

Pipe cream cheese filling into the center

Pipe about 2 tablespoons of cream cheese filling into the center of the muffin batter. Basically fill until the filling reaches the top of each muffin batter in the liner.

Bake at 325 degrees for 45 minutes or until they start to brown on top. Remove from the oven and let cool.

Nutrition

• Calories: 333
• Total Fat: 27.9 g
• Total Carbohydrate: 6.7 carbs
• Protein: 7.4 g