Name: Sour Cream Pumpkin Butter Muffins
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
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; 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

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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

(Source)

Sour Cream Pumpkin Butter Muffins, Grain free and low carb

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:

Another popular low carb pumpkin recipe:

Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping

A tasty, creamy Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping is low carb, gluten free and made in the Instant Pot.

Check out this recipe

Printable Recipe Card:

Sour Cream Pumpkin Butter Muffins

Stacey

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.

5 from 1 vote

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Prep Time 12 mins

Cook Time 25 mins

Total Time 37 mins

Course and vegetarian, grain free, low carb, primal

Cuisine muffins

Servings

Calories

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
½ cup unsweetened milk of choice: unsweetened coconut milk or almond milk
cup Sweetener of choice: ⅓ pure maple syrup for primal or for low carb use ⅓ cup low carb (sugar free) maple syrup + ⅓ tsp liquid stevia.
2 tbsp butter or coconut oil melted
1 tsp GF vanilla extract
1 ½ tsp baking powder.
PUMPKIN CHEESECAKE FILLING:
1 ½ tbsp full fat sour cream
1 tbsp pumpkin puree
2 ½ ounces cream cheese softened (warmed a little)
tbsp Sweetener of choice: 1 ½ coconut sugar or for low carb use 1 ½ tbsp erythritol granular sweetener, where to buy erythritol
⅛ 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, ½ cup milk of choice, ⅓ cup sweetener of choice, ⅓ 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 ½ tbsp sour cream, 1 tbsp pumpkin puree, 2 ½ ounces cream cheese softened, 1 ½ tbsp sweetener of choice, ⅛ 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.

*As an Amazon Associate I earn from qualifying purchases.

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*

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Recipes You May Also Enjoy:

: Keto Pumpkin Streusel Bread

: Low Carb Pumpkin Spice Bagels

: Pumpkin Pie Snowballs

Dairy-Free Low Carb Waffles: Low Carb Waffles

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Pumpkin spice muffins with cheesecake filling

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Comments

Barbara
September 16, 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
- Stacey
  September 17, 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.
Kelly
May 10, 2016 at 4:08 pm
love pumpkin! and your recipes!
- Stacey
  May 11, 2016 at 7:49 pm
  Thank you Kelly 🙂
Dr Ryan James
December 03, 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?
- Stacey
  December 06, 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.
Joan Collins
October 25, 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!
- Stacey
  October 28, 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