Starbucks Keto Pumpkin Cream Cheese Muffins

Step by Step Instructions

1. 1

   Preheat the oven to 325 degrees. Add muffin liners to a 12 muffin pan.

2. 2

   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.

3. 3

   Whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, turmeric and nutmeg in a medium bowl. Set aside.

4. 4

   In a separate bowl, add eggs, pumpkin puree, sugar free brown sweetener and sugar free maple syrup. Beat with an electric mixer until smooth.

5. 5

   To the wet ingredients, slowly mix in the dry ingredients and the browned butter. Mix until combined.

6. 6

   Evenly add keto pumpkin muffin batter to the muffin liners. Fill close to the top as keto muffins don’t rise very much.

7. 7

   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.

8. 8

   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.

9. 9

   Bake at 325 degrees for 45 minutes or until they start to brown on top. Remove from the oven and let cool.