Pumpkin Cream Cheese Muffins 


Our own Dr. Sarah Hallberg had this to say about these great pumpkin muffins.

"Fall is upon us, and what a better way to welcome it than with a low-carb pumpkin treat! Our kids loved these, and they are even better with some cream cheese frosting on them!"



For the muffins:

  • 15 oz pure pumpkin (not pumpkin pie filling)

  • 1/2 cup softened butter

  • ½ cup of vanilla or pumpkin vanilla Jordan’s liquid coffee sweetener

     OR 3 T Swerve or Xylitol not both.

  • 6 eggs

  • 1/2 cup coconut flour (I use Bob’s Red Mill Organic High Fiber Coconut Flour)

  • 1/2 tbs pure vanilla extract

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/2 tsp pumpkin pie spice

  • 2 oz cream cheese

  • 1/8 cup sour cream


For the icing:

  • 1 package cream cheese

  • 6 oz of butter (softened)

  • 1 cup whipping cream

  • 2 tsp vanilla

  • ½ cup powdered swerve



  1. Preheat oven to 350°.

  2. In a medium bowl, mix together butter, sweetener and vanilla extract.

  3. Next mix in eggs, spices, softened cream cheese, coconut flour, and pumpkin.

  4. Mix well and add mixture to lined cupcake pan filling to the top.

  5. Bake for 20–25 minutes

  6. While the muffins bake, whip first three icing ingredients until the mixture forms soft peaks, then add sweetener and vanilla.

In my opinion, these muffins are great when chilled. --Jayne 


Let cool, ice, and ENJOY!

Nutritional Info: Servings 18. Amount Per Serving: Calories: 225.3, Total Fat: 21.9 g,

Total Carbs: 10.6 g, Dietary Fiber: 1.0 g, Protein: 4.7 g

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This website is for informational and educational purposes only and is not a substitute for medical advice, diagnosis or treatment. © 2016 Key-To Life Inc., All Rights Reserved

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