• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beauty and the Foodie
  • Recipes
  • Recipe Videos
  • Keto Beginner
  • My Books
  • Skin Care
  • Blog & Video Tips
  • Subscribe
menu icon
go to homepage
  • Keto Recipes
  • Keto Beginner
  • DIY Skin Care
  • Cookbooks
  • Subscribe
  • Blog and Video Tips
  • My Recipe Videos
subscribe
search icon
Homepage link
  • Keto Recipes
  • Keto Beginner
  • DIY Skin Care
  • Cookbooks
  • Subscribe
  • Blog and Video Tips
  • My Recipe Videos
×

Sour Cream Pumpkin Butter Muffins

10 October, 2014 by Stacey 8 Comments

Please Share
1.3kFacebookX10.9kPinterest
12.2k
SHARES
Jump to Recipe

Sour Cream Pumpkin Butter Muffins are grain-free, low carb, pumpkin spice muffins with a sour cream pumpkin cheesecake center.

These are so very good and have easy-to-follow photo instructions below.

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

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 carbPin

Fill the cups with pumpkin muffin batter.

Sour Cream Pumpkin Butter Muffins, Grain free and low carbPin

Made an indentation in each muffin center with a spoon.

Sour Cream Pumpkin Butter MuffinsPin

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

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

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

Sour Cream Pumpkin Butter Muffins. Grain free and low carb.Pin
Another popular low carb pumpkin recipe is Keto Pumpkin White Chocolate Chip Muffins:
Keto Pumpkin White Chocolate Chip Muffins
Keto Pumpkin White Chocolate Chip Muffins are low carb pumpkin spice muffins with yummy sugar-free white chocolate chips that caramelize as they bake.
Check out this recipe
low carb pumpkin muffins with white chocolate chipsPin

Printable Recipe Card:

📖 Printable Recipe Card

Sour Cream Pumpkin Butter Muffins, grain free and low carbPin

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
Print Recipe Pin Recipe
Prep Time 12 minutes mins
Cook Time 25 minutes mins
Total Time 37 minutes mins
Course Breakfast, Snack
Cuisine American, muffins
Servings 12
Calories 93 kcal

Ingredients
 
 

  • PUMPKIN SPICE MUFFINS:
  • ½ cup coconut flour sifted, where to buy coconut flour
  • 1 tablespoon pumpkin pie spice
  • ½ tablespoon 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 teaspoon liquid stevia.
  • 2 tablespoon butter or coconut oil melted
  • 1 teaspoon GF vanilla extract
  • 1 ½ teaspoon baking powder.
  • PUMPKIN CHEESECAKE FILLING:
  • 1 ½ tablespoon full fat sour cream
  • 1 tablespoon pumpkin puree
  • 2 ½ ounces cream cheese softened (warmed a little)
  • tablespoon Sweetener of choice: 1 ½ coconut sugar or for low carb use 1 ½ tablespoon erythritol granular sweetener, where to buy erythritol
  • ⅛ teaspoon 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 tablespoon pumpkin pie spice, and ½ tablespoon 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 teaspoon stevia if making low carb version (omit for primal), 2 tablespoon melted butter or coconut oil, 1 teaspoon vanilla extract and1 ½ teaspoon 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 tablespoon sour cream, 1 tablespoon pumpkin puree, 2 ½ ounces cream cheese softened, 1 ½ tablespoon sweetener of choice, ⅛ teaspoon 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*

Nutrition

Serving: 1muffinCalories: 93kcalCarbohydrates: 5.1gProtein: 3gFat: 7gFiber: 2gSugar: 1g
Keyword keto pumpkin muffins, pumpkin cheesecake muffins
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Recipes You May Also Enjoy:

  • Keto Pumpkin Streusel Bread- Low carb, paleo, & gluten freePin
  • Low Carb Pumpkin Bagels-grain free, keto and low carb.Pin
  • Pumpkin Pie Snowball Cookies- Paleo, gluten free and low carb version. So very yummy!Pin

RELATED POSTS:

Dairy-Free Low Carb Waffles:  Low Carb Waffles


Pin It Below

Pumpkin spice muffins with cheesecake fillingPin
« Italian Cheesy Sausage Zucchini Bake
Easy Chili Faux Mac Skillet »

Reader Interactions

Comments

    Leave a comment, share a tip, or ask a question. Cancel reply

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

    Recipe Rating




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

  1. Barbara

    September 16, 2017 at 2:48 pm

    5 stars
    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

      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.

      Reply
  2. Kelly

    May 10, 2016 at 4:08 pm

    love pumpkin! and your recipes!

    Reply
    • Stacey

      May 11, 2016 at 7:49 pm

      Thank you Kelly 🙂

      Reply
  3. 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?

    Reply
    • 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.

      Reply
  4. 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!

    Reply
    • 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

      Reply

Primary Sidebar

bio headshot-2

Footer

↑ back to top

As Seen In


  • About Us
  • Contact Us
  • Privacy Policy
  • Subscribe to Our Newsletter
  • Disclaimer
  • Terms & Conditions

As an Amazon Associate, I earn from qualifying purchases.


beautyandthefoodie.com Copyright © 2023