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Diabetic-Friendly Pumpkin Cream Cheese Muffins

ByHannah Peterson

Diabetic-Friendly Pumpkin Cream Cheese Muffins

Low-Carb • Sugar-Free • Gluten-Free
Makes 12 muffins

📝 INGREDIENTS

Dry Ingredients

  • 1 ¾ cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp pumpkin pie spice (optional but delicious)

Wet Ingredients

  • 1 cup pumpkin purée (NOT pumpkin pie mix)
  • 2 large eggs
  • ⅓ cup melted butter (or coconut oil)
  • ½ cup allulose or monk fruit sweetener
  • 2 tsp vanilla extract

Cream Cheese Swirl

  • 6 oz cream cheese, softened
  • 2 tbsp allulose or monk fruit
  • 1 tsp vanilla

👩‍🍳 INSTRUCTIONS

1️⃣ Make the Pumpkin Batter

  1. In a bowl, mix almond flour, coconut flour, baking powder, baking soda, spices, and salt.
  2. In another bowl, whisk pumpkin, eggs, melted butter, sweetener, and vanilla.
  3. Combine wet + dry mixtures until smooth.
  4. Let batter rest 5 minutes to thicken (almond flour absorbs moisture).

2️⃣ Make the Cream Cheese Swirl

  1. Beat cream cheese with sweetener and vanilla until smooth.
  2. Set aside.

3️⃣ Assemble the Muffins

  1. Line a muffin tin with 12 paper cups.
  2. Fill each cup about ¾ full with pumpkin batter.
  3. Add 1 teaspoon cream cheese mixture on top of each muffin.
  4. Use a toothpick or knife to gently swirl it into the batter (don’t overmix).

4️⃣ Bake

  • Bake at 350°F (175°C) for 20–23 minutes
  • Muffins should be golden and set in the center.
  • Cool completely on a rack (cream cheese sets as it cools).

💡 Tips for Perfect Muffins

  • For extra moisture: add 2 tbsp Greek yogurt to the batter.
  • For stronger pumpkin flavor: add ½ tsp extra cinnamon.
  • For extra sweetness: sprinkle a tiny bit of monk fruit on top before baking.

📊 Nutrition (per muffin)

Approx:

  • Calories: 145
  • Net Carbs: 3–4g
  • Sugar: 0g
  • Protein: 4g
  • Fat: 12g

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