Pumpkin Cream Cheese Muffins (Keto, Gluten-Free)

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A real food approach to keto means understanding that ketosis is a metabolic state not a yes or no food list. It allows natural sweeteners that provide therapeutic value such as the raw unfiltered honey adding b-vitamins and immune support as well as starchy vegetables such as the pumpkin providing unique antioxidants, a rich source of vitamin A, and fiber. This pumpkin cream cheese recipe is a seasonal must-have in your Keto-as-Medicine journey as it provides that connection to holiday nostalgia while supporting your body’s low carb lifestyle and avoiding artificial ingredients and non-caloric sweeteners.

For more of my recipes and health advice, check out my website here.

Photo credit: Becki Yoo, RD, LD for AliMillerRD.com

Further Food Nutritionist Commentary:

At 130 calories per muffin, these are completely guilt free and delicious! These pumpkin cream cheese muffins are perfect for those following a ketogenic diet as they only have 8 g of carbs and 4 g of natural sugar! What I love most about these muffins is the creaminess from the cream cheese and the rich, nutty flavor from the almond flour, almond extract and coconut flour! Pumpkin is an excellent source of Vitamin A, giving each muffin almost 20% of your daily needs!

By Liz Lederman

Pumpkin Cream Cheese Muffins (Keto, Gluten-Free)

  • Prep Time:5-10 minutes
  • Cook Time:30 minutes
  • Servings: 10

Ingredients

2/3 cup pumpkin
Zest of 2 oranges
1 teaspoon almond extract
2 tablespoons raw unfiltered honey, softened
2 ounces full fat cream cheese, softened
3 tablespoons coconut oil, melted
5 eggs
1 cup almond flour
2 tablespoons coconut flour
1.5 scoops Further Food Collagen Peptides 
1 teaspoon cinnamon
1/2 teaspoon baking soda

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix together pumpkin, zest, extract, honey, and cream cheese until easy to stir and well incorporated. Ensure ingredients are at room temp or slightly warm when pouring in coconut oil, constantly stirring with whisk as adding.
  3. Whisk eggs after cracking and pour eggs into the pumpkin cream cheese mixture.
  4. In a separate bowl mix almond flour, coconut flour, collagen, cinnamon, and baking soda. Add the dry ingredients to the wet ingredient bowl and stir until combined.
  5. Scoop ⅛ cup of muffin mixture into unbleached lined muffin tins.
  6. Bake for 30 minutes checking at 25 minutes – they are done if a cake insert comes out clean. Once cooled (if you can wait) serve each muffin with 2 tsp grassfed butter if you please!
Preheat oven to 350 degrees F. Mix together pumpkin, zest, extract, honey, and cream cheese until easy to stir and well incorporated. Ensure ingredients are at room temp or slightly warm when pouring in coconut oil, constantly stirring with whisk as adding. Whisk eggs after cracking and pour eggs into the pumpkin cream cheese mixture. In a separate bowl mix almond flour, coconut flour, collagen, cinnamon, and baking soda. Add the dry ingredients to the wet ingredient bowl and stir until combined. Scoop ⅛ cup of muffin mixture into unbleached lined muffin tins. Bake for 30 minutes checking at 25 minutes – they are done if a cake insert comes out clean. Once cooled (if you can wait) serve each muffin with 2 tsp grassfed butter if you please!

Nutrition Information

Per Serving: Calories: 131; Total Fat: 9 g; Saturated Fat: 5 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 95 mg; Sodium: 119 mg; Potassium: 74 mg; Carbohydrate: 8 g; Fiber: 2 g; Sugar: 4 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 17%; Iron: 6%; Calcium: 7%

Always Keto-Friendly, Our Collagen Peptides Can Give Any Recipe A Protein Boost!

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