Beauty and the Foodie

Low carb, keto, grain free recipes, natural beauty remedies

  • Home
  • Recipes
  • My Recipe Videos
  • Low Carb Keto Diet Help
    • Ketogenic Low Carb Diet Versus Low Fat Diet Plans
    • Best Low Carb Swaps For High Carb Foods
    • Best Low Carb Fruits For Weight Loss
    • Best Lowest Carb Vegetables List
      • 6 Steps On How To Conquer The Keto Flu
  • Keto Macro Calculator
  • Keto in an Instant Cookbook
  • Easy Low Carb Snack Book
  • Low Carb Bread Recipe Free EBook
  • About Me
  • Contact Us
    • Contact Us / Advertise
  • Privacy Policy
    • Standard FTC Disclosure
  • DIY Skin Care & Natural Remedies
    • DIY Natural Skin Care & Natural Remedies
    • Better Healthier Hair Color
  • Blog and Video Tips

Sour Cream Pumpkin Butter Muffins

10 October, 2014 by Stacey 8 Comments

  • Pinterest
  • Facebook
  • Twitter
  • 12.3Kshares

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. Grain free and low carb.

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

(Source)

Sour Cream Pumpkin Butter Muffins, Grain free and low carb

Fill the cups with pumpkin muffin batter.

Sour Cream Pumpkin Butter Muffins, Grain free and low carb

Made an indentation in each muffin center with a spoon.

Sour Cream Pumpkin Butter Muffins

Filll each center indentation with sour cream pumpkin butter filling and bake.

 SCROLL TO THE BOTTOM OF POST FOR RECIPE, DIRECTIONS & PRINTABLE RECIPE CARD:

Sour Cream Pumpkin Butter Muffins. Grain free and low carb.

 

————————————————————————————————————

To find other delicious Low-Carb, Gluten-Free recipes, visit with us on Facebook!
 Please support the team by buying: Gluten Free Low Carb Recipe Cook Books.
————————————————————————————————————-
5 from 1 vote
Sour Cream Pumpkin Butter Muffins, grain free and low carb
Print
Sour Cream Pumpkin Butter Muffins
Prep Time
12 mins
Cook Time
25 mins
Total Time
37 mins
 
A delicious fall pumpkin muffin recipe.
Course: and vegetarian, grain free, low carb, primal
Cuisine: muffins
Servings: 12
Author: Stacey
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon a small amount (1 ½ tsp) of sour cream pumpkin mixture into each depression of the muffin center *as seen in photo above.
  6. 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.
Recipe Notes

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*

  • Pinterest
  • Facebook
  • Twitter
  • 12.3Kshares

Filed Under: Gluten and Grain Free, Low Carb Recipes, Home, Low Carb, Grain Free Bread Recipes, Low Carb, Grain Free Breakfast, Low Carb, Grain Free Desserts and Treats, Paleo , Primal Breakfast, Paleo & Primal Recipes, Paleo and Primal Desserts and Treats, Paleo, Primal Bread Recipes, Vegetarian & Vegan Grain Free Recipes Tagged With: gluten free, grain free pumpkin recipes, low carb pumpkin muffin recipes, sour cream pumpkin butter muffins

« Italian Cheesy Sausage Zucchini Bake
Easy Chili Faux Mac Skillet »

Comments

  1. Barbara says

    16 September, 2017 at 2:48 pm


    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

    Reply
    • Stacey says

      17 September, 2017 at 8:25 am

      Awe, thank you so much, Barabara. You’re so very very kind! I appreciate you taking the time to share.

      Reply
  2. Kelly says

    10 May, 2016 at 4:08 pm

    love pumpkin! and your recipes!

    Reply
    • Stacey says

      11 May, 2016 at 7:49 pm

      Thank you Kelly 🙂

      Reply
  3. Dr Ryan James says

    3 December, 2014 at 12:37 pm

    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?

    Reply
    • Stacey says

      6 December, 2014 at 4:26 pm

      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.

      Reply
  4. Joan Collins says

    25 October, 2014 at 7:22 pm

    I cannot seem to print your recipes, tried several ways, several times; any inside info I need to know?

    Thank you!

    Reply
    • Stacey says

      28 October, 2014 at 11:24 pm

      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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search My Site:

Connect with and Follow Us On:


 author bio

Order My New Book

Keto in an Instant Cookbook- 100 keto recipes for your Instant Pot

 

Subscribe

Get the Free Low Carb Bread Recipe E-Book!

 

 Sign up & get free recipes & beauty tips sent to your inbox!

Please provide consent.
Yes, I agree to have my email stored on this server and agree to the Privacy Policy (link below).

Congratulations You Have Subscribed! Your Free E Book is on the Way to Your Inbox!

Thank you so much,

Stacey

By subscribing you agree to receive our newsletter and promotional marketing materials and agree with our Privacy Policy. You may unsubscribe at any time.

Powered by Rapidology

Privacy Policy

Copyright 2013- 2018 beautyandthefoodie.com

Unauthorized use or duplication of this content without permission from this site’s author is prohibited. Photos & excerpts with a link can be used, but not entire recipes or posts. Full and clear credit must be given to beautyandthefoodie.com with specific direction to the original content.

Privacy Policy and Disclosure

My E-Book: Click Below- On Sale

Easy Low Carb Snack Book

all5lcaf books-2

Low Carb Gluten Free Cookbooks

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress