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When I posted my Low Carb Pumpkin Bread, I had no idea how popular it would be. I knew my family loved it, but everyone has different tastes, so you just don’t ever know what will happen when you publish a new recipe. I’ve gotten tons of incredible feedback. Mostly, I’ve heard that it’s not eggy at all or dry like most Keto or Low Carb bread.
I thought I’d change it up the recipe a bit to make Low Carb Pumpkin Muffin by adding a swirled cream cheese mixture to the batter and making a couple of other minor adjustments to the recipe. We all loved how it turned out! In fact, this morning for breakfast, my 19-month-old couldn’t get enough. She ate two muffins and asked for more.
- For the Muffins:
- 5 eggs
- 1/2 cup coconut oil melted or use liquid coconut oil
- 2 tablespoons butter
- 1 cup pumpkin puree
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1 1/2 cup Swerve Confectioners
- 1 1/2 tsp vanilla
- 1/2 cup + 2 tablespoons coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- For the Filling:
- 3 oz cream cheese room temperature
- 1 tablespoon heavy whipping cream
- 1 1/2 tablespoon Swerve Confectioners
- 1/2 teaspoon vanilla
- Melt coconut oil and butter. ( I have started using liquid coconut oil for baking).
- Beat eggs, swerve, pumpkin puree, vanilla, and pumpkin pie spice until combined.
- Add coconut oil and butter to the mixture and mix well.
- Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside.
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