Keto Pumpkin Spice Muffins w/ Cream Cheese Swirl & Pumpkin Seed Brittle (Dairy Free & Gluten Free)
There are about 2423490238 pumpkin muffin recipes on the internet. There is a no shortage when it comes to keto pumpkin muffins either. So I wanted to come up with something unique, extra indulgent and FUN. Enter Sugar Free Pumpkin Seed Brittle. Its stupid easy to make and is a fabulous all on its own!
Make these muffins THIS WEEKEND- and enjoy them all week!!! Soft, moist and melt in your mouth goodness is the perfect way to describe these pumpkin spice muffins.
Note: if you are Dairy Free, Use a Dairy Free Cream Cheese. I like Kite Hills a lot! Instead of using butter opt for a butter flavored coconut oil. For best results PLEASE use the gram measurements and use the ingredients that we linked to.
Pumpkin Spice Muffins:
Yield: 8 Muffins
3 Large Eggs
2 Tbsp Melted Butter or Butter Flavored Coconut Oil
1/2 Cup Keto Granulated Sugar (106 grams) Erythritol
4 Tbsp Heavy Cream or Full Fat Coconut Milk (52 grams)
2 Tsp Vanilla Extract
1 Tsp Apple Cider Vinegar
1/4 Tsp Himalayan Salt
3/4 Tsp Baking Soda
1 Cup Blanched Almond Flour (115 grams)
1/4 Cup Oat Fiber (20 grams)
1/2 Cup Pumpkin Puree
2 Tsp Pumpkin Pie Spice
Cream Cheese Topping:
4 oz Cream Cheese (dairy or nondairy cream cheese)
1 Egg Yolk
1/2 Tsp Vanilla Extract
1/4 Cup Keto Granulated Sugar (Erythritol <— this is linked to one on amazon that I have found is the very best price and it works great!)
Pumpkin Seed Brittle:
1 Cup Toasted and Salted Pumpkin Seeds
3/4 Cup Butter OR Butter flavored coconut oil
3/4 Cup Keto Granulated Sugar Erythritol
1 Tbsp Vanilla Extract
1 1/2 Tsp Pumpkin Spice
If you want to top your muffins with the pumpkin seed brittle start with this recipe first, if not just skip the the next paragraph for the pumpkin muffins.
To make the pumpkin seed brittle
start off by lining a 8x8 pan with parchment paper. In a small pot on medium heat, melt the butter, add in the erythritol, pumpkin spice and vanilla.
Constantly stir this caramel mixture to avoid burning. Once the caramel is no longer grainy lower the heat to a simmer and allow it to become a caramel color. Remove the heat, mix in the pumpkin seeds, and pour onto the parchment paper lined pan. Make sure the pumpkin seeds are even in order for the brittle to stick correctly. Place in the fridge for an 1 hour to harden.
To Make the Muffins
Preheat the oven to 350 degrees and line the muffin tin. In a medium mixing bowl combine the eggs, butter, erythritol, coconut milk, vanilla,apple cider vinegar, salt, baking soda, almond flour, oat fiber, pumpkin puree, pumpkin spice.
Once the pumpkin mixture is smooth fill the muffin tins about half way full. Using a hand mixer, beat the cream cheese until smooth and then add in the erythritol, egg yolk, and vanilla. Add a spoonful of the cream cheese mixture to the pumpkin mix and using a butter knife swirl the two mixes to create the swirl look.
Place in the oven for 38-40 minutes or until the toothpick comes out clean. Allow the muffins to cool before adding the pumpkin seed brittle on top if desired.