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.
Sour Cream Pumpkin Butter Muffins are lovely, spiced pumpkin muffins with a pumpkin butter sour cream filling. These are rich and creamy, grain free, and low carb. 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 healthy benefits of pumpkin, and why you should enjoy eating pumpkin:
- Contains antioxidants (cancer preventative)
- High in dietary fiber (aides 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.
Filll each center indentation with sour cream pumpkin butter filling and bake.
SCROLL TO THE BOTTOM OF POST FOR RECIPE, DIRECTIONS & PRINTABLE RECIPE CARD:
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- 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
- 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.
Nutritional Data For Low Carb Version (using sugar free maple syrup + stevia and erythritol sweetener options): Servings:1 muffin out of 12 muffins, Cal: 93, Carbs: 5.1 g/ Net Carbs: 3.1 g, Fiber: 2 g, Protein: 3 g, Fat: 7 g, Sugar: 1 g
Nutritional Data for Primal Version (using pure maple syrup and coconut sugar sweetener option): Servings: 1 muffin out of 12 muffins, Cal: 114, Carbs: 11 g / Net carbs: 9 g, Fiber 2 g, Protein: 3 g, Fat: 7 g, Sugar: 8 g
* all nutritional data are estimates based on the product I used*
Barbara says
16 September, 2017 at 2:48 pmStacey,
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 says
17 September, 2017 at 8:25 amAwe, thank you so much, Barabara. You’re so very very kind! I appreciate you taking the time to share.
Kelly says
10 May, 2016 at 4:08 pmlove pumpkin! and your recipes!
Stacey says
11 May, 2016 at 7:49 pmThank you Kelly 🙂
Dr Ryan James says
3 December, 2014 at 12:37 pmI 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 says
6 December, 2014 at 4:26 pmHello 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 says
25 October, 2014 at 7:22 pmI cannot seem to print your recipes, tried several ways, several times; any inside info I need to know?
Thank you!
Stacey says
28 October, 2014 at 11:24 pmJoan, 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