Low Carb Pumpkin Muffins with Cream Cheese Glaze

Happy fall!

This past month has been crazy busy, but I wanted to share something extra sweet with you! If you're a pumpkin lover, you'll love this pumpkin muffin recipe. And what could be better than topping them off with a sweet cream cheese glaze? Personally, I can't think of a better combo.

What I love about this recipe is that whether you enjoy eating low-carb or not, you'll love these muffins because of their density. The texture is so satisfying due to the moisture of the pumpkin and the density of the almond flour. The only drawback is that this recipe contains some ingredients that may not be in the average baker's pantry. But if you're willing to venture into the health market (or follow the links to buy those ingredients on Amazon), you'll be all set up for future carb-conscious baking as well!

Be sure to store these muffins in the refrigerator for up to a week to keep them fresh. Give them a try, and let me know your thoughts in the comments below!

Ingredients:

Muffins:

15 oz can of pumpkin (or 1-2 cups of fresh pumpkin puree, if you're fancy)
1 cup granular sweetener (I use erythritol)
2 tsp vanilla
2 eggs
1 cup almond flour
2/3 cup coconut flour
1 T pumpkin spice
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda

Glaze:

1 T coconut oil, melted
4 oz cream cheese
1-2 T vanilla sugar-free syrup
1-2 T unsweetened almond milk, coconut milk, or heavy cream

Directions:

Preheat oven to 350 degrees and prepare your muffin pan with liners or nonstick spray. Set out your cream cheese to soften.
In an electric mixing bowl, combine pumpkin, sweetener, vanilla, and eggs. Beat until the texture is light and fluffy.
In a medium bowl, combine the rest of the muffin ingredients. Add slowly to pumpkin mixture, until fully combined.
Spoon batter into prepared muffin pan and bake for 30 minutes, or until a toothpick comes out clean.
While muffins are baking, combine all glaze ingredients in an electric mixer until fully combined.
Allow muffins to cool for about 5-1o minutes. Spoon a dollop of glaze onto each muffin while still warm so that the glaze is slightly melted.
Cool completely and store for up to 1 week in the refrigerator.