Good morning, friends! Anyone else out there craving all the pumpkin things? This weekend the temps finally dropped, so it’s starting to feel more and more like Fall! I had my Fall Candles burning all weekend. I also had my first Pumpkin Spice Latte of the weekend. Plus, the cooler weather made inspired me to do a little Fall baking.
I’ve been trying to eat less refined carbs, lately. So, I looked for lower carb, sugar free fall baking recipe. These Low Carb Pumpkin Spice Muffins with Cream Cheese Swirl were the perfect option! They satisfied my sweet tooth but I didn’t feel too bad eating 2 or 3 of them! They are even Keto friendly.
Since these muffins don’t have any white flour in them, the texture was a little different for a muffin. The texture was almost like eating pumpkin pie. It was rich and dense, in a delicious way!
My fall baking just got a lot simpler with my new Oster Hand Mixer with HeatSoft Technology. When Oster sent this product to me, I was so excited to start baking with it. I can’t tell you how many times that I have set butter or cream cheese out on the counter, then had to wait 30 min for them to soften before starting a recipe.
With this Oster Hand Mixer with HeatSoft Technology, I no longer have to worry about waiting to start a recipe. I added the butter and coconut oil to my bowl, then turned on the heating mechanism to this Mixer and started mixing. Just a minute or two later, I had softened them, so they could more easily mix together.
Then, when it was time to make the cream cheese swirl on top of the muffins, I used the heating mechanism again. It allowed me to quickly mix up the cream cheese with the other ingredients! So, if you are someone who does a lot of baking, then the Oster Hand Mixer with HeatSoft Technology would be a great kitchen appliance for you. It would be especially useful if you make a lot of frosting. You can check out more about the Mixer, here.
Low Carb Pumpkin Spice Muffins with Cream Cheese Swirl (adapted from Kasey Trenum)
For the Muffins:
- 1/2 cup coconut oil, melted
- 2 tablespoons butter, softened
- 5 eggs
- 1 cup pumpkin puree
- 1 1/2 cup Swerve Confectioners
- 1 1/2 tsp vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/2 cup + 2 tablespoons coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
For the Cream Cheese Swirl
- 3 oz cream cheese, softened
- 1 tablespoon heavy whipping cream
- 1 1/2 tablespoon Swerve Confectioners
- 1/2 teaspoon vanilla extract.
Preheat oven to 350 degrees. Line 18 muffin tins with cupcake liner.
Melt coconut oil and butter, using Oster HeatSoft Hand Mixer (you could also melt them in the microwave). Add eggs, Swerve, pumpkin puree, and vanilla to butter/coconut oil. Mix completely with mixer.
Combine pumpkin pie spice, coconut flour, salt and baking soda. Add flour mixture to wet mixture. Mix fully with hand mixer. Once combined, evenly divide batter into 18 muffin tins.
In another small bowl, mix together cream cheese (soften using the Oster HeatSoft Hand Mixer), whipping cream, Swerve and vanilla extract for cream cheese filling. Spoon 1/2 teaspoon of the cream cheese filling on top of batter. Using a toothpick swirl the cream cheese mixture into the batter.
Bake for 18-22 minutes or until a knife inserted comes out clean. Enjoy!