Cream Cheese Swirled Pumpkin Muffins {Keto Friendly}

 These low carb pumpkin muffins are incredible.  

I am constantly surprised at some of these low-carb recipes I keep trying.  I have found so many good recipes that I am loving and I'm shocked they are just as delicious as the regular, sugar-loaded, high carb muffins I'm used to having.  

You make these just as you would any regular muffin recipe.  You start by creaming together softened butter and your sweetener of choice.  Lately, I prefer Monkfruit, but use whatever you prefer.  Then, you add your eggs and a few other ingredients, including the dry mixture.  

Instead of using all-purpose flour as you would in most muffin recipes, you will use superfine almond flour and coconut flour.  This is another way to help keep the carb count down.  These flours can be found at any regular grocery store.    

Last, you swirl in the cream cheese mixture.  Mine was soft enough that it was not hard to swirl in.  If your cream cheese mixture seems to be too thick, you can always pop it in the microwave for 10 seconds to soften a bit before swirling.  

The flavor of these muffins is seriously on point.  The pumpkin pie spice adds a nice balance of cinnamon, nutmeg, cloves and ginger. The texture is perfect and when combined with the tangy and sweet cream cheese, it really is SO dang good. 

I know these will be made constantly at my house this Fall season.  AND the best part is, the kids even love them.  

You might also like:

Keto Zucchini Bread

Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

Cream Cheese Swirled Zucchini Muffins 

Baked Pumpkin Oatmeal with Cinnamon Crumbles

Nutella Swirled Pumpkin Cookies

Cream Cheese Swirled Pumpkin Muffins {Keto Friendly}
(Printable Recipe)

1/2 c. unsalted butter, room temperature
2/3 c. granulated sweetener (I like Monkfruit)
4 large eggs
3/4 cup canned pumpkin puree
1 tsp. vanilla
1 1/2 c. superfine almond flour
1/2 c. coconut flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt

Cream Cheese Mixture:
8 oz. cream cheese, room temperature
3 Tbl. granulated sweetener (I like Monkfruit)
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners, spray with cooking spray and set aside.  In a large mixing bowl, cream together butter and sweetener until smooth and creamy.  Add the eggs, one at a time, mixing after each addition.  Mix in the pumpkin puree and vanilla and mix until combined.  In a separate medium bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon and salt.  Add dry ingredients to wet ingredients and mix until combined.  Fill muffin cups 3/4 full with batter.  I like to use an ice cream scoop, so they're all the same size.  Set aside.

For the Cream Cheese Swirl: In a medium mixing bowl, combine the cream cheese, 3 Tablespoons granulated sweetener and 1 teaspoon of vanilla and mix until smooth and creamy.  Drop a heaping Tablespoon of cream cheese mixture on the top of each muffin.  Use a toothpick and swirl the cream cheese mixture into the pumpkin mixture.  Bake in preheated oven for about 22-23 minutes or until a toothpick inserted in the pumpkin part of the muffin comes out clean.  Makes about 13 muffins.  Cool and serve.  Store leftovers in the refrigerator.  These are great served at room temperate and cold.  

recipe adapted from: Green and Keto

Jenn's Notes: When I calculated these ingredients using an online nutrition calculator, I get about 3 Net Carbs per muffin.  This is for informational purposes only.  Please use your own nutrition calculator to get your macros.

Pumpkin Flax Bread (Eggless)

Did anyone go out Black Friday shopping today?  I decided to avoid the crowds and the cold and hang out at home.       

While most of you are probably ready to move onto all things peppermint and eggnog, I'm still over here swooning over this pumpkin bread.  This was definitely our favorite pumpkin bread recipe this year and I made it so many times.

This recipe really intrigued me, because there are no eggs in it, but instead you add ground flaxseed meal.  Flax is said to offer many health benefits and it contains omega-3, fiber and protein.  It can also be used in recipes instead of eggs.    

The texture and flavor of this bread are amazing.  It's not too sweet and it's not overpowered with pumpkin flavor.  It's a delicious hearty bread that tastes great for several days.  This will be one of my go-to recipe for years to come.    

You might also like:

Low-Fat Pumpkin Chocolate Chip Bread

Banana Bread with Crunchy Streusel Topping

Baked Pumpkin Donuts with Brown Butter Glaze

Cherry Almond Bread

Pumpkin Flax Bread (Eggless)
adapted from: All Recipes
(Printable Recipe)

6 Tbl. water
2 Tbl. ground flaxseed meal
1 1/2 c. sugar
1 c. canned pumpkin puree
1/2 c. canola oil
2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 c. mini chocolate chips

Preheat oven to 350 degrees.  Grease a 9x5-inch baking pan with cooking spray and line with parchment paper.  In a large bowl, whisk together the water and flaxseed meal.  Stir in the sugar, pumpkin, oil and vanilla and whisk until combined.  In a separate medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon and nutmeg.  Add dry ingredients to wet ingredients, along with the mini chocolate chips and stir together until just combined.  

Pour batter into prepared pan and spread out evenly.  Bake in preheated oven for 65 minutes or until a toothpick inserted in the center comes out clean.  I like to tent mine with foil the last 10 minutes of baking, so the top doesn't get too brown.  Allow to cool in pan for 10 minutes, then remove and cool completely.  Slice and serve.  

Pumpkin Chocolate Chip Bread {It's Low-Fat and Amazing}

Hey, how's it going?  This is my absolute favorite pumpkin chocolate chip bread ever.  I crave this all year long and the best part is, there is only one Tablespoon of oil in the whole thing.  I originally posted this recipe back in 2012, so I figured the world needed to see it again and then you all need to make this ASAP.  The original recipe called for a chocolate drizzle, which was some melted chocolate chips drizzled over the top of the baked loaf, but it really does not need that.  This bread is already so rich and flavorful.  I like to use mini chocolate chips, because you get pockets of creamy chocolate throughout, but you can use regular chocolate chips if that is all you have.

Here is my original post from 9/30/2012:

I am pretty sure this bread is my new BFF.  I can't stop raving about it.  I love it not only because it tastes so good, but it is LOW-FAT (compared to other pumpkin breads).  I promise you would NEVER KNOW IT.  The recipe only calls for 1 TABLESPOON of oil, but it is just as moist as other pumpkin breads that call for up to 1/2 cup of oil.

Now, I am questioning all my other pumpkin bread recipes, why have I been adding so much oil if it is not even needed?  I think it is time to start experimenting!  

This bread is so good by itself that it doesn't even need the chocolate drizzle on top (and it would have even fewer calories, of course).  In fact, I ate half the loaf before I even added the drizzle.  It still tasted perfect on the 4th day when I enjoyed my last slice.

This recipe also comes from my new Favorite Family Recipes Cookbook that I told you about the other day.  They said they prefer this low-fat recipe over regular recipes and I totally understand why.

You better try this so you can rave about it too!  

Hopefully by now you have already printed out the recipe and are heading into the kitchen to whip this up!

**Update (8/22/2013) - I have made this several times and it turns out perfect every time.  I have also made this into mini muffins.  You will get 48 mini muffins - bake for 10-11 minutes.** 

Pumpkin Chocolate Chip Bread 

adapted from: Favorite Family Recipes   
(Printable Recipe) 

1 1/2 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. canned pumpkin puree
1 tsp. vanilla

1 c. brown sugar

1/2 c. low-fat buttermilk

1 large egg

1 Tbl. canola oil

1/2 c. mini chocolate chips 

Preheat oven to 350 degrees.  Spray a loaf pan with non-stick cooking spray and line with parchment paper.  In a small bowl, combine flour, baking soda, salt, cinnamon and nutmeg; set aside.  In a large bowl, whisk together pumpkin, vanilla, brown sugar, buttermilk, egg and oil.  Add dry mixture to wet ingredients, stirring just until moistened; do not overmix.  Fold in chocolate chips.   Pour into pan.  Bake for 50 minutes or until toothpick comes out clean.  Let cool for 15 minutes, then remove from pan and cool completely. 

Jenn's Notes: This bread browns pretty quickly in the oven thanks to all that brown sugar.  It will look very dark like you burnt it, but it doesn't taste burnt.  You could always tent a little foil over it the last 10 minutes of baking if you don't want it as dark.   

S'mores Pumpkin Cookies

I am so happy it's September.  The next few months are my favorite time of the year.  This Summer has felt extra hot to me, so I am ready for the weather to start cooling down.  

Do you save up pumpkin recipes all year long and can't wait to start baking them in the Fall?  I usually have a bunch of recipes saved up and I always have one on the top of my list that is the 1st thing I can't wait to make.  This year, I didn't have a list, but when I first saw someone post about Hershey's new S'mores Baking Pieces, I immediately knew I wanted to add them to my go-to pumpkin cookie recipe.        

Since this is a newer product, you might not be able to find it at all grocery stores.  I was able to find mine at my local Walmart and they had a bunch.  Inside the package you get mini graham cracker squares, marshmallows and chocolate chips.  The marshmallows are tiny and crunchy, but when you bake them they soften and puff up just like a regular marshmallow.   

These cookies turned out so good.  The pumpkin cookie is thick and soft and when mixed with the creamy chocolate chips, toasted marshmallows and crunchy graham pieces it's the perfect cookie to welcome in September.  

You might also like:

Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

Pumpkin Cream Cheese Thumbprint Cookies

Nutella Swirled Pumpkin Cookies

Pumpkin Pie Snickerdoodle Bars

3-Ingredient Pumpkin Chocolate Chip Cookies

S'mores Pumpkin Cookies

From: Jenn@eatcakefordinner

(Printable Recipe)

1 c. canned pumpkin puree

1 c. sugar

1/2 c. vegetable oil

1 large egg

2 c. all-purpose flour

2 tsp. baking powder

2 tsp. cinnamon

pinch of nutmeg

1/2 tsp. salt

1 tsp. baking soda

1 tsp. milk

1 Tbl. vanilla

1 (7 oz.) pkg. Hershey's S'mores Baking Pieces

Preheat oven to 350 degrees.  In a large mixing bowl, combine pumpkin puree, sugar, oil and the egg and mix until well blended.  In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg and salt; add to wet mixture.  Dissolve the baking soda in the milk and add to the wet ingredients along with the vanilla.  Mix all together until just combined.  Stir in just over half of the baking pieces and save the rest for pressing on top of cookies before baking. 

Using a 1 1/2 Tablespoon cookie scoop, drop dough onto a large cookie sheet that has been sprayed with cooking spray.  Press a few more baking pieces onto the top of each cookie.  Bake for 10 minutes.  Repeat with remaining dough.  Makes around 2 1/2 dozen cookies. 

Jenn's Notes: This cookie dough can be refrigerated overnight and baked the following day.  However,  the graham pieces and marshmallows will dissolve into the batter, so if you aren't going to bake the cookies until the following day, wait to stir in the s'mores baking pieces until you are ready to bake.  

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Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

I know I say this a lot, but this Pumpkin Spice Cinnamon Roll Cake is seriously one of my favorites.  It's Fall comfort food at it's finest.  Seriously, this is DIVINE.

I usually wait until September to start posting pumpkin recipes, but we are close enough, right?  I couldn't wait any longer to share this with you.  

This Cinnamon Roll Cake is ooey, gooey, soft and chewy.  Pretty much everything you could ask for in a cinnamon roll, but instead of individual rolls, you get one giant cinnamon roll cake.  With each bite you get a hint of clove, cinnamon, nutmeg and pumpkin.  It tastes incredible on day one and it's even delicious on day two.  On day two, just pop a slice in the microwave for 15 seconds and you are good to go.  Add this to your must make list immediately.   

Let me show you how easy this is to make . . .

First, get all of your ingredients ready.  You will need thawed Rhodes Dinner Rolls, butter, cinnamon, pumpkin pie spice, brown sugar, cream cheese, pumpkin puree, vanilla, salt and powdered sugar.  

Combine all thawed dinner rolls into one large ball and place on a lightly floured surface.  

Roll out dough ball into roughly a 17''x11'' rectangle.  It doesn't have to be exact, similar measurements will work.  Brush softened butter over dough and then sprinkle with pumpkin pie spice, cinnamon and brown sugar mixture.  Cut dough into roughly 6 (1 3/4-inch) strips, cutting lengthwise.    

Roll up the first strip of dough into a cinnamon roll and place in the center of a large skillet or pie plate that has been sprayed with cooking spray.  

Take the next strip and wrap around the roll, pinching the ends together to seal.  It will get a little messy, but it's okay.  

Continue wrapping the remaining strips around the roll until no strips remain.  You can leave the excess brown sugar crumbles in the pan, because it will stick to the cake as it rises.  Or, you can scoop up the excess and sprinkle on top of the cake.  

Spray plastic wrap with cooking spray and loosely cover the cake.  Allow to rise in a warm place until doubled in size.  This takes around 60-90 minutes.  When doubled in size, remove plastic wrap and bake in a preheated oven until golden brown.   

Meanwhile, prepare the pumpkin icing.  Remove baked cinnamon roll cake from oven and allow to cool for 15 minutes.  Then, spread the glorious pumpkin icing over the entire surface of the cake.  Slice and serve or allow to cool then serve.  

Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

From: Jenn@eatcakefordinner

(Printable Recipe)

15 Rhodes dinner rolls, thawed but still cold

Filling:
5 Tbl. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon

Icing:
3 Tbl. unsalted butter, room temperature
2 oz. cream cheese, room temperature
2 Tbl. canned pumpkin puree
1 tsp. vanilla
1 1/2 c. powdered sugar
pinch of salt

Place 15 frozen dinner rolls into a 9x13-inch pan, cover, and refrigerate overnight (or 8-10 hours).  In the morning, combine all 15 thawed dinner rolls and form into a ball.  Place dough ball onto a lightly floured surface.  Roll out into roughly a 17''x11'' rectangle.  It doesn't have to be exact, similar measurements will work just fine.  If dough resists being rolled out, allow it to sit for 5 minutes or so and then try again.  

For the Filling: Combine brown sugar, pumpkin pie spice and cinnamon; set aside.  Brush softened butter over dough and then sprinkle with brown sugar/pumpkin spice mixture.  Press mixture into dough slightly.  Cut rectangle into 6 (1 3/4'') strips, cutting lengthwise.  Take first strip and roll it into a cinnamon roll.  Place roll in the center of a large, oven-safe, skillet or pie plate that has been sprayed with cooking spray.  Take the next strip of dough and wrap around the roll, pinching together ends to seal.  Repeat with remaining strips of dough until no strips remain.  There will be brown sugar mixture in the skillet and that's okay.  It will stick to the cake once it rises or you can scoop up the excess mixture and sprinkle over the top of the cake.  

Spray plastic wrap with cooking spray and cover cake.  Allow to rise in a warm place until doubled in size, around 60-90 minutes.  When dough has risen, remove plastic wrap and bake in a preheated 350 degree oven for 30 minutes.  If it starts to get too brown on top, tent with a piece of foil for the last 10 minutes of baking.  Remove from oven and allow to cool for 15-20 minutes and then spread the pumpkin icing over the entire surface.  Slice and serve.  

For the Pumpkin Icing: Combine butter and cream cheese and mix together until smooth and creamy. Add the pumpkin puree and vanilla and mix until combined.  Add the powdered sugar and pinch of salt and mix until creamy.  Spread over warm cinnamon roll cake. 

This post is sponsored by Rhodes Bread. I have always been a fan of Rhodes Rolls and all opinions are my own.  Thanks for allowing me to work with the brands that I love and use in my own kitchen. 

PUMPKIN PIE CAKE

I originally shared this recipe on October 9, 2010, but since this Pumpkin Pie Cake is still my favorite pumpkin recipe, it's time to be shared with the world again.

Here is my post from 2010:

This cake is, by far, MY ALL-TIME FAVORITE PUMPKIN DESSERT EVER!!!  There is just something about it that is so comforting.  It has the perfect textures and combination of spices.  Oh and don't forget the amazing streusel topping.  I love sitting down on a cold day and eating a warm piece of this cake with a little Cool Whip on top.  Pure heaven!  I love to eat this cake warm, I just zap it in the microwave for 15 seconds or so, top with Cool Whip or whipping cream and enjoy.

Pumpkin Pie Cake

From: Sharon H. (Mom)

(Printable Recipe)


1 box yellow cake mix
3 large eggs
1 c. margarine or butter 
2 c. canned pumpkin
3/4 c. sugar 
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. sugar
1 tsp. cinnamon


Reserve 1 cup cake mix; set aside.  Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.  Spread into the bottom of a 9x13 pan.  Mix canned milk, pumpkin, 2 eggs, 3/4 cup sugar, 1 tsp. cinnamon, ginger and cloves.  Beat until fluffy.  Pour over crust.  Combine reserved cake mix, 1/2 cup sugar and 1 tsp. cinnamon.  Cut in remaining 1/2 cup margarine until it is about the size of peas.  Sprinkle topping over pumpkin filling.  Bake at 350 degrees for one hour.  Serve warm with Cool Whip or whipping cream.  

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Pumpkin Cream Cheese Thumbprint Cookies

Have you started any Fall baking yet?  This is my first pumpkin recipe of the season and it's a really really good one!  These cookies are fantastic and are sure to be a huge hit.  They are a unique and super pretty cookie.

The cookie is a soft and chewy, lightly spiced, cinnamon pumpkin cookie with a tangy cream cheese filling and a sweet chocolate drizzle.  The flavor combo and textures are like a party in your mouth.  Chewy cookie, creamy filling and then you've gotta love that "snap" when you bite into hardened chocolate.

The cookie only has a light pumpkin flavor, but with the help of the cinnamon and nutmeg, they still make you think of Fall when you sink your teeth into them. They are great at room temperature, but I love eating them chilled, right out of the fridge.  

This recipe calls for chilling the dough before baking.  I did try baking this dough when un-chilled and chilled and as far as taste and texture, they turned out the same.  BUT, they do look a lot prettier when the dough has been chilled.  That way, you can roll the dough into balls and they bake into pretty round cookies.  If you decide to bake these without chilling the dough, you will have to spoon the dough onto the cookie sheets and they don't end up perfectly round once baked.

Either way, these are delicious and they taste fresh for days and days.  

You might also like:

Pistachio Thumbprint Cookies

Nutella Swirled Pumpkin Cookies

White Chocolate Pumpkin Bread with Crunchy Streusel Topping

Pumpkin Pie Snickerdoodle Bars

Pumpkin Cream Cheese Thumbprint Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

3 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 c. (8 Tbl.) unsalted butter, room temperature
1/2 c. shortening (I use butter-flavored)
1 c. sugar
1/2 c. light brown sugar, packed
1 large egg
2 tsp. vanilla
3/4 c. pumpkin puree

Cream Cheese Filling
4 oz. cream cheese, room temperature
3 Tbl. unsalted butter, room temperature
1 c. powdered sugar
1 tsp. vanilla
pinch of salt

For Garnish
1/3 c. milk or semi-sweet chocolate chips
1/3 c. white chocolate chips
1 tsp. shortening, divided

In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and shortening and mix until combined.  Add the sugar and brown sugar and beat until combined and creamy.  Beat in the egg and vanilla.  Mix in the pumpkin puree.  Gradually add the dry ingredients and mix until just combined, scraping down the bowl as you go.  Cover bowl tightly with plastic wrap and refrigerate for several hours or overnight.  Dough should be firm enough to roll into balls.

After dough has been chilled, preheat oven to 350 degrees.  Scoop about 2 Tablespoons of dough per cookie and roll into balls.  Place on a lightly greased baking sheet, spacing two inches apart.  Bake for about 12 minutes.  Cookie will be puffed and lightly golden on the bottom.  Remove from oven and using a 1/2 Tablespoon measuring spoon, press down in the center of the cookie, making an indentation.  Cool on cookie sheet for 5 minutes, then remove to a wire rack and cool completely.  When cookies are cool, fill indentation with cream cheese filling and drizzle with melted chocolate.  Allow chocolate to set.  Serve.  Store leftover cookies in the refrigerator.  Makes about 42 cookies.

Cream Cheese Filling: In a medium bowl, combine cream cheese and butter and mix until creamy.  Add the powdered sugar, vanilla and salt and mix until well combined.

For Garnish: Place chocolate chips in a small bowl and the white chocolate chips in a separate small bowl.  Add 1/2 teaspoon of shortening to each bowl.  Microwave until chocolate is melted, stirring every 30 seconds until completely smooth.  Using a fork, drizzle over cookies.  

Base cookie recipe adapted slightly from: Annie's Eats

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No-Bake Pumpkin Turtle Pie

This is a perfect no-fail pie recipe.  You can not mess this up.  No baking is required and all you do is mix a few ingredients together and layer everything on top of each other.

This pie is amazing.  The flavor is soooooooo GOOD!!!!    

Chocolate Pie Crust, Gooey Caramel, Crunchy Pecans, Creamy Pumpkin Filling, Whipped Topping and Mini Chocolate Chips make up this tall stunning pie that holds its shape.

I'm not a big fan of regular pumpkin pie, but this version is fantastic.  It has a light pumpkin flavor that is not overpowering and the texture is thick and creamy.  

It doesn't leave you feeling weighed down after a big slice, so it's a perfect option to have after a big Thanksgiving dinner.  

You will probably find yourself sneaking to the fridge over and over again to sneak a few bites of this pie.  

Switch things up this holiday season and impress your guests with this fabulous Pumpkin Turtle Pie.  All I know is if I am ever asked to bring pumpkin pie, this is what they will get.  It's incredible.    

You might also like:

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

Pumpkin Mousse Cupcakes

The Lion House Chocolate Cream Pie

Yogurt Pie

No-Bake Pumpkin Turtle Pie
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 store-bought chocolate pie crust
1/3 c. caramel ice cream topping, plus more for serving
1/2 c. chopped pecans, divided
2 (3.4 oz.) boxes instant vanilla pudding mix
1 c. milk
3/4 c. canned pumpkin puree
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg, scant
1 (8 oz.) carton Cool Whip, thawed
2 - 3 Tbl. mini chocolate chips

Pour 1/3 cup of caramel topping into the bottom of the pie crust.  Top with chopped pecans, reserving a little for garnish.  In a medium bowl, whisk together the pudding mix, milk, pumpkin, cinnamon and nutmeg until well combined.  Gently fold in around 1 1/2 cups of the thawed whipped topping.  Pour into pie crust and spread out evenly.  Refrigerate at least one hour.  When ready to serve, top with remaining whipped topping and garnish with some chopped pecans and mini chocolate chips.  Serve with an additional drizzle of caramel, if desired.

Jenn's Notes: Make sure you use instant pudding.  I used 1% milk.

Slightly adapted from: Kraft