Sour Cream Pumpkin Butter Muffins are grain-free, low carb, pumpkin spice muffins with a sour cream pumpkin butter center. So very good, and has easy to follow photo instructions below.
These yummy muffins are lovely, spiced pumpkin muffins with a pumpkin butter sour cream filling. These are rich and creamy, grain-free, and low carb.
Sweet pumpkin spice muffins with a creamy pumpkin cheesecake filling in the center.
These are made with canned pumpkin puree or unsweetened canned pumpkin, so you don't need to wait until Fall for pumpkins to be in season to bake these and enjoy.
Pumpkin is the low carb dieter’s best friend. It is sweet and creamy, but also full of fiber and low in carbs.
Here are some of the wonderful health benefits of pumpkin, and why you should enjoy eating pumpkin:
- Contains antioxidants (cancer preventative)
- High in dietary fiber (aids in weight loss)
- Low in calories
- Rich in Minerals and vitamins that can help eyesight and promotes healthy skin
Fill the cups with pumpkin muffin batter.
Made an indentation in each muffin center with a spoon.
Fill each center indentation with sour cream pumpkin butter filling and bake.
SCROLL TO THE BOTTOM OF POST FOR RECIPE, DIRECTIONS & PRINTABLE RECIPE CARD:
Printable Recipe Card:
Sour Cream Pumpkin Butter Muffins
Ingredients
- PUMPKIN SPICE MUFFINS:
- ½ cup coconut flour sifted, where to buy coconut flour
- 1 tbsp pumpkin pie spice
- ½ tbsp ground cinnamon
- 3 eggs beaten
- ½ cup pumpkin puree * not pumpkin pie filling
- 1/2 cup unsweetened milk of choice: unsweetened coconut milk or almond milk
- cup Sweetener of choice: 1/3 pure maple syrup for primal or for low carb use 1/3 cup low carb (sugar free) maple syrup + 1/3 tsp liquid stevia.
- 2 tbsp butter or coconut oil melted
- 1 tsp GF vanilla extract
- 1 ½ tsp baking powder.
- PUMPKIN CHEESECAKE FILLING:
- 1 1/2 tbsp full fat sour cream
- 1 tbsp pumpkin puree
- 2 1/2 ounces cream cheese softened (warmed a little)
- tbsp Sweetener of choice: 1 1/2 coconut sugar or for low carb use 1 1/2 tbsp erythritol granular sweetener, where to buy erythritol
- 1/8 tsp cinnamon
Instructions
- Preheat oven to 350 F, and line with baking cups, or grease a medium size muffin pan. In a large mixing bowl combine: ½ cup sifted coconut flour, 1 tbsp pumpkin pie spice, and ½ tbsp ground cinnamon. Mix until thoroughly combined. Set aside.
- In second large mixing bowl combine: 3 eggs, ½ cup pumpkin puree, 1/2 cup milk of choice, 1/3 cup sweetener of choice, 1/3 tsp stevia if making low carb version (omit for primal), 2 tbsp melted butter or coconut oil, 1 tsp vanilla extract and1 ½ tsp baking powder. Mix until thoroughly combined.
- Pour wet mixture into dry mixture and combine thoroughly, scraping the sides and breaking up any clumps. Spoon batter into prepared or lined muffin pan. Press a depression in the center of each muffin with a spoon* see photo above.
- In a medium mixing bowl combine: 1 1/2 tbsp sour cream, 1 tbsp pumpkin puree, 2 1/2 ounces cream cheese softened, 1 1/2 tbsp sweetener of choice, 1/8 tsp cinnamon. Mix thoroughly until smooth.
- Spoon a small amount (1 ½ tsp) of sour cream pumpkin mixture into each depression of the muffin center *as seen in photo above.
- Bake at 350 F for 25 to 30 minutes or until top is firm and browned. Remove and cool. Can be served, but are best when refrigerated awhile before serving. Store unused portions in the fridge.
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Notes
Recipes You May Also Enjoy:
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- Keto Pumpkin Streusel Bread
-
- Low Carb Pumpkin Spice Bagels
-
- Pumpkin Pie Snowballs
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Barbara
Stacey,
Thanks so much for all the hard work you have done on these recipes. Compiling all the nutritional info for 3 to 4 different ways of eating is not easy. Very meticulous job! I subscribed and am looking forward to receiving the breads ebook. Also I am sharing your page's link to group members of a keto group I follow. I'm sure they will be as excited as I was to cind your site.
Barbara
Stacey
Awe, thank you so much, Barabara. You're so very very kind! I appreciate you taking the time to share.
Kelly
love pumpkin! and your recipes!
Stacey
Thank you Kelly 🙂
Dr Ryan James
I live in Budapest and cannot get real pumpkin or the puree you show. I do have several cans of pumpkin that US guests have brought over. Can this be substituted?
Stacey
Hello Dr. Ryan James,
I'm quite sure if it some kind of canned, unsweetened pumpkin, then you could use it. If it is pre-sweetened then, you may want to leave out the other sweetener.
Joan Collins
I cannot seem to print your recipes, tried several ways, several times; any inside info I need to know?
Thank you!
Stacey
Joan, I checked in a couple different browsers and both print recipe cards were working. Perhaps it was a glitch. If it is still not printing, let me know what browser you use so I can trouble shoot.
~Stacey