Low Carb Pumpkin Cheesecake Muffins

Low Carb Pumpkin Cheesecake Muffins

Try this wonderful recipe from LC Foods and let us know what you think!

Low Carb Pumpkin Cheesecake Muffins
Author: 
Recipe type: Dessert, Breakfast
Cook time: 
Total time: 
 
Delicious, protein packed Low Carb Pumpkin Cheesecake Muffins! Perfect for fall!
Ingredients
For the Muffins:
  • 1 package LC Muffin Mix
  • 2 Tbsp melted Butter
  • 3 Eggs
  • 2 Tbsp melted Coconut Oil
  • 2 Tbsp Heavy Cream
  • 1 tsp Vanilla
  • 1 cup Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice
For the Cream Cheese Filling:
Instructions
For the Muffins:
  1. Follow the instructions on the LC-Muffin Mix package adding the pumpkin puree and pumpkin pie spice.
  2. Fill greased muffin tin ⅔ of the way full.
For the Cream Cheese Fillling:
  1. In a small bowl mix softened cream cheese, LC White Sugar Sweetener, and vanilla until smooth.
  2. Spoon a dollop of cream cheese on top of each muffin.
  3. Add pumpkin seeds or pecans, if desired.
  4. Bake at 350 for 20 minutes.
 

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