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Pumpkin Cream Cheese Muffins

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Plan Z Dieter Caitlin found the perfect fall recipe from Carolyn, the writer and recipe developer behind All Day I Dream About Food. The original recipe includes candied pepitas — we didn’t have any of those in our kitchen, but even without them, the recipe was delicious.

This perfect pumpkin treat invites all the spice and warmth of autumn into your mouth without the additional unwanted carbs.

Servings: Serves 15


Pumpkin Muffins

3/4 cup pumpkin puree
3 cups almond flour (Honeyville)
1/3 cup unflavored whey protein powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 cup butter, softened
1/2 cup Swerve Sweetener
3 large eggs
1/2 tsp vanilla extract
1/4 cup cream


Cream Cheese Filling:

8oz cream cheese, softened
1/4 cup powdered Swerve Sweetener
2 tsp cream
1/2 tsp vanilla


On a plate lined with two layers of paper towel, spread out the pumpkin puree and blot with another layer or two of paper towels. Let sit while making the cream cheese filling.


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