Keto Pumpkin Cream Cheese Muffins
Keto Pumpkin Muffins Ingredients
Keto Cream Cheese Frosting Ingredients
Keto Pumpkin Cream Cheese Muffins Directions
1Preheat oven to 350 degrees.
2Heat butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until the butter has melted, starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.
3In a medium bowl, whisk together flours, baking powder, baking soda, salt and spices. Set aside.
4In a large, beat the eggs, pumpkin, golden monkfruit and syrup until smooth.
5Mix in the dry ingredients along with the browned butter.
6Pour into a muffin pan lined with muffin liners. Bake at 350 degrees for 20-25 minutes or until they start to brown on top. Remove from the oven and let cool completely before frosting.
7To make the cream cheese frosting, add cream cheese, butter and vanilla to a medium bowl. Whip until fluffy and smooth. Slowly add in the powdered erythritol and mix until fluffy. Spread or pipe on top of each muffin. You can poke a hold in the top of the muffin to insert the cream cheese frosting into the center of the muffin.