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.
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.
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 gNutritional 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*