• Weigh all the ingredients.
• Grease a muffin tin with butter or place 12 parchment muffin liners inside.
• Preheat the oven to 175 degrees Celsius / 350 degrees Fahrenheit.

Home-made pumpkin puree

• Wash the pumpkin and cut the pumpkin with its skin into smaller pieces (about 6 or 8).
• Remove the seeds. Tip: you can keep the seeds for another dish.
• Place the pumpkin slices in microwave proof bowl or plastic flood container and microwave them on a high wattage for about 10 to 15 minutes.
• After 10 minutes you can prick with a fork in the pumpkin flesh to see if its already soft. If not soft yet, place it back in the microwave for another 3 to 5 minutes.
• Let the pumpkin cool down for 5 to 10 minutes before removing the skin.
• Use a blender (or a fork) to create the pumpkin puree. Then measure 245 grams / 1 cup and set it aside.

Make the pumpkin muffin batter

• Place the butter and erythritol in a large bowl. Beat the butter (room temperature) together with the Erythritol until the mixture is light and fluffy.
• Add the home-made pumpkin puree and stir it well.
• Then, add the eggs and the inside of 1 vanilla bean and beat it all together until well incorporated.
• Mix the baking soda with the almond flour and add this bit by bit to the batter.
• Finally, add the pumpkin spices and salt and whisk everything until well incorporated.

Make the cream cheese topping

• In a smaller separate bowl, add the cream cheese, erythritol and the inside of 1 vanilla bean.
• Beat everything together with a mixer of a fork.

Assemble the muffins ;-)

• Divide the Keto Muffin batter between the 12 holes in the muffin tin.
• Place a bit of cream cheese topping on each of the muffins (about 1 tbsp).
• Then take a toothpick or a knife and mix the cream cheese frosting a little bit with the pumpkin batter.
• Bake the pumpkin muffins for about 25 minutes in the oven.
• Let the muffins cool down for 30 minutes before eating them (yes…this is the difficult part, but they taste even better cooled down).
• Your Keto Pumpkin Muffins with a Cream Cheese topping are now ready.
• Each low carb muffin has only 3 grams of carbs, 6 grams of protein, and 16.7 grams of fat. Enjoy!