Low Carb Pumpkin Cheesecake Muffins
Delicious, protein packed Low Carb Pumpkin Cheesecake Muffins! Perfect for fall!
- Cook Time: 20 mins
- Total Time: 20 mins
- Category: Dessert, Breakfast
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:
- 1– 8oz package Cream Cheese softened
- 1/2 cup LC White Sugar Sweetener
- 1 tsp Vanilla
Instructions
For the Muffins:
- Follow the instructions on the LC-Muffin Mix package adding the pumpkin puree and pumpkin pie spice.
- Fill greased muffin tin 2/3 of the way full.
For the Cream Cheese Fillling:
- In a small bowl mix softened cream cheese, LC White Sugar Sweetener, and vanilla until smooth.
- Spoon a dollop of cream cheese on top of each muffin.
- Add pumpkin seeds or pecans, if desired.
- Bake at 350 for 20 minutes.