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!
12
Servings
333
Calories
27.9g
Fat
7.4g
Protein
6.7g
Net Carb
19.3g
Total Carbs
Starbucks Keto Pumpkin Cream Cheese Muffins Recipe Video
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Keto Pumpkin Muffins Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon nutmeg
- 1 1/2 cups pumpkin puree
- 3 eggs
- 1/4 cup sugar free brown sugar
- 1/2 cup sugar free maple syrup
Cream Cheese Filling Ingredients
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup sugar free sweetener
- 2 teaspoon vanilla
- 1/4 cup coconut flour
Starbucks Keto Pumpkin Cream Cheese Muffins Directions
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Preheat oven
Preheat the oven to 325 degrees. Add muffin liners to a 12 muffin muffin pan.
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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.
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Mix dry ingredients
Whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, turmeric and nutmeg in a medium bowl. Set aside.
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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.
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Combine all ingredients to muffin batter
To the wet ingredients, slowly mix in the dry ingredients and the browned butter. Mix until combined.
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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.
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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.
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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.
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Bake
Bake at 325 degrees for 45 minutes or until they start to brown on top. Remove from the oven and let cool.
Haven’t tried these yet but you say protein powder in your video and in the ingredient list it shows coconut powder. Does it make a difference in the baking?
You can actually use either. Both will work. The protein powder will probably make them puff up more.
Sorry I meant coconut flour not powder.
These are not the easiest, but they sure are good!
These are really yummy.
I’m thinking I may make this in a 9 inch cake pan doubling the recipe then swirling the cream cheese mixture into batter or spreading cream cheese frosting on top.
WOW these are absolutely delicious and completely worth making!
Thank you for the recipe!