Keto Pumpkin Cream Cheese Muffins

Keto Pumpkin Cream Cheese Muffins Directions

• 1
  Preheat oven to 350 degrees.

  
• 2
  Heat 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.

  
• 3
  In a medium bowl, whisk together flours, baking powder, baking soda, salt and spices. Set aside.

  
• 4
  In a large, beat the eggs, pumpkin, golden monkfruit and syrup until smooth.

  
• 5
  Mix in the dry ingredients along with the browned butter.

  
• 6
  Pour 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.

  
• 7
  To 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.