Starbucks Inspired Pumpkin Muffins
As fall approaches, you can feel that crisp air and see the leaves changing their color: in such a wonderful weather, I invite you to try these low carb healthy pumpkin muffins. They are so fluffy and delicious that you will be amazed by their low carb content, which has only 4 grams per muffin. These pumpkin muffins have a cozy and satisfying quality, due to the combination of sweet pumpkin puree and warm spices like cinnamon and nutmeg. And the best part is the creamy and sweet cream cheese filling that makes every bite a delight. These gluten free pumpkin muffins are the perfect balance between dessert and breakfast. You can enjoy them anytime with a cup of either coffee or tea.
Starbucks Inspired Pumpkin Muffins
I invite you to try these low carb healthy pumpkin muffins. They are sofluffy and delicious that you will be amazed by their low carb content, whichhas only 4 grams per muffin. These pumpkin muffins have a cozy and satisfyingquality, due to the combination of sweet pumpkin puree and warm spices likecinnamon and nutmeg. And the best part is the creamy and sweet cream cheese filling that makes every bite a delight
Ingredients
- 1and 1/2 cup pumpkin puree
- 1and 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/2 cup powdered sugar
- 3 no eggs
- 1/2 cup browned butter
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp turmeric powder
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1 carton lactose free cream cheese or regular cream cheese
- 1/3 cup powdered sugar for cream cheese
- 1/4 cup coconut powder for cream cheese
- 1/2 cup heavy whipping cream milk for cream cheese
- 1 tsp Vanilla essence
Instructions
Instruction for Pumpkin Batter
- Take one cup and half cup pumpkin puree.
- Take one bowl, put a sifter on the bowl, add one cup and half cup almond flour.
- Add half cup coconut flour.
- Add pumpkin spices, baking powder, baking soda, salt.
- Add turmeric powder.
- Sift all flour and spices and keep aside.
- Take three eggs.
- Take half cup maple syrup.
- Take half cup room temperature butter, take one pot, put pot on low heat. Add butter, let the butter melt and brown the butter.
- Brown the butter and keep it aside.
- Take one bowl, crack eggs one at a time and add to the sifted flour. Add pumpkin puree, maple syrup, mix batter with spatula then run the electric bitter for 3 minutes on medium speed.
- At the end add brown butter and again run the electric bitter for 2 minutes.
- Pumpkin muffin batter is ready, keep the batter aside. Make cream cheese filling.
Instruction for cream cheese filling
- Take one bowl, add lactose free cream cheese or regular cream cheese.
- Add one third cup powdered sugar.
- Add one fourth cup coconut powder.
- Add half cup heavy whipping cream milk. Add one tea spoon vanilla essence.
- Mix all ingredients with spatula, then run the electric bitter on low medium speed for 4 minutes. Cream cheese ready, keep aside.
Instruction for assembling Pumpkin Muffins
- Preheat oven at 325 degree Fahrenheits. Take one muffins tray, add silicone molds to the tray, spray butter or oil to muffin molds.
- Take pumpkin batter, put it in muffin molds, fill all muffin molds with pumpkin batter.
- Scoop out half table spoon batter, add fill the hole with cream cheese and cover the cream cheese with pumpkin batter.
- Once all the muffin molds are filled, put the muffin tray in the center rack of oven and bake for 45 minutes.
- Starbucks Inspired Pumpkin muffins are ready.
