Experience the ultimate in autumn indulgence with Pumpkin Caramel Cheesecake Muffins. These scrumptious muffins combine the cozy notes of pumpkin spice, the velvety goodness of cheesecake, and a luscious caramel topping. Satisfy your pumpkin cravings and maintain your keto lifestyle!
Preheat the oven to 350°F. If making regular-size muffins, line a standard-size 12-well muffin pan with paper liners; if making jumbo muffins, line 8 wells of 2 jumbo 6-well muffin pans with liners. Alternatively, you may use standalone silicone muffin cups and place them on a sheet pan.
In a small mixing bowl, whisk together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
In a large mixing bowl, stir together the pumpkin puree, eggs, oil, and vanilla until well combined. Add the flour mixture to the wet ingredients a little at a time, stirring until just combined.
Spoon the batter into the prepared muffin cups, filling them three-quarters full. Set aside.
In another small mixing bowl, whisk together the cream cheese, egg, sweetener, and vanilla until smooth and free of lumps. Transfer the filling to a piping bag or large plastic zipper bag with one corner snipped off. Pipe about 1 tablespoon of the filling into the center of each muffin.
Bake for 25 to 30 minutes if making jumbo muffins or 18 to 20 minutes if making standard-size muffins until the centers are set, and a toothpick or cake tester inserted into the cake part of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
While the muffins are cooling, make the caramel: Melt the butter and allulose in a medium-sized saucepan over medium heat, stirring continuously. Very slowly, pour in the cream, continuing to stir. Increase the heat to medium-high and bring to a low boil. Let it boil for 1 minute, then turn the heat down to low. Keep stirring until the caramel starts to thicken. Remove the pan from the heat and stir in the salt. Let cool for about 10 minutes. If the caramel becomes too firm to spoon, you can microwave it for about 15 seconds to soften it.
Spoon or drizzle 1 teaspoon of caramel over the top of each regular-size muffin or 11⁄2 teaspoons over each jumbo muffin.
Notes
Net Carbs 3.7 - Nutrition info is for 8 Jumbo MuffinsAllulose is the best sweetener for homemade caramel because it acts much like sugar in that it doesn’t crystalize when it cools.If you don’t like caramel, you can leave it off and the muffins will still be delicious.