Starbucks Keto Pumpkin Cream Cheese Muffins
Missing those pumpkin muffins with cream cheese filling from Starbucks? Make a low carb version with these copycat Starbucks Keto Pumpkin Cream Cheese Muffins! A brown butter pumpkin muffin surrounds a creamy cream cheese filling for you to enjoy at breakfast or on-the-go!
Starbucks Keto Pumpkin Cream Cheese Muffins Recipe Video
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Keto Pumpkin Muffins Ingredients
Cream Cheese Filling Ingredients
Starbucks Keto Pumpkin Cream Cheese Muffins Directions
Preheat the oven to 325 degrees. Add muffin liners to a 12 muffin muffin pan.
Make brown butter
Add butter in a small saucepan and heat over medium heat. Swirling occasionally, cook the butter until melted and starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.
Mix dry ingredients
Whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, turmeric and nutmeg in a medium bowl. Set aside.
Mix wet ingredients
In a separate bowl, add eggs, pumpkin puree, sugar free brown sweetener and sugar free maple syrup. Beat with an electric mixer until smooth.
Combine all ingredients to muffin batter
To the wet ingredients, slowly mix in the dry ingredients and the browned butter. Mix until combined.
Add to muffin liners
Evenly add keto pumpkin muffin batter to the muffin liners. Fill close to the top as keto muffins don't rise very much.
Make cream cheese filling
To a small bowl, add softened cream cheese, heavy cream, sugar free sweetener, vanilla and coconut flour. Mix with an electric mixer until smooth and creamy. Add to a piping bag and ziploc bag with a large piping hole.
Pipe cream cheese filling into the center
Pipe about 2 tablespoons of cream cheese filling into the center of the muffin batter. Basically fill until the filling reaches the top of each muffin batter in the liner.
Bake at 325 degrees for 45 minutes or until they start to brown on top. Remove from the oven and let cool.