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I have a secret.
I can’t bake a pretty pumpkin roll. Seriously, I absolutely cannot handle it. Maybe I’m not coordinated enough, maybe I lack the patience to carefully roll it, who knows? But, I really love the taste of pumpkin rolls. They make my world go round! I decided to simplify the pumpkin roll process and make muffins so I can have the taste of my favorite treat whenever I want.
These muffins have a dense base that is reminiscent of a muffin-pumpkin pie love child. That’s the only way I can describe it! They have a cream cheese glaze that is just the icing on the cake (haha!). Not only are they simple to make, but they’re also family-friendly, which is my goal for each recipe I create.
This recipe makes a dozen muffins, so be sure to share! 🙂
Specialty Items Mentioned:
I use cute silicone muffin cups because they’re cost-effective and look so cute! You can find a similar style here.
- 1 Cup Baking Blend
- 2/3 Cup Gentle Sweet
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 Tablespoon Pumpkin Pie Spice
- 2 Pinches Mineral Salt
- 3/4 Cup Sour Cream or Greek Yogurt
- 1 Cup Pumpkin Puree
- Dash Vanilla
- 3 Tablespoons Softened Butter
- 4 Tablespoons Softened Cream Cheese
- 1/4 Cup Half and Half (or more depending on how you like the consistency)
- 1/4 Cup Gentle Sweet
- Preheat oven to 350 degrees and grease a muffin pan (or use silicone cups like the ones mentioned above!). Mix dry ingredients until blended well. Stir in the remaining ingredients until just combined. Fill muffin cups 1/2 full and bake for 25-30 minutes or until a toothpick stuck in the middle comes out clean.
- Mix the cream cheese, sweetener and half and half until smooth. The consistency should be thin enough to drizzle, yet not totally watery. Add more half and half if you need to. Drizzle over muffins and let cool. I find these muffins taste best straight out of the refrigerator!
Ooohhh! Looks good! I’m going to try this as soon as I get home from NC watching my grand babies!!
Awesome! I hope you like it Barbara! 🙂
If I’m using super sweet blend instead of gentle sweet, how much should I use?
Hey, Tammy!
Use 1/3 Cup of Super Sweet. 🙂
Is there Xylitol in Gentle Sweet? If so is there a good substitution for the recipe
Hey, Robin!
Yes. Gentle Sweet does contain Xylitol. You can use 1/3 Cup of Super Sweet or 2/3 Cup of Truvia. 🙂
When you use the silicone cups, do you use cooking spray on them?
No, I don’t. I love using them because it saves me a lot of money on cooking spray! 🙂
Made these tonight and they were a hit! I’ve been having a hard time finding THM sweets for my husband. My mom makes Pumpkin Logs and he loves them, so I thought I would give it a try. He really liked them….and I did too. My drizzle was a bit runny even with double the cream cheese, but they were still so good. Thank you for sharing!
I’m so happy these were a hit! 🙂 Thank you for the awesome review! <3
Thank you for this recipe. I made them last week and they are totally amazing! LOVE LOVE LOVE these muffins!!!
Yay! I’m so glad you like them, Angie! <3
Could I use something else instead of half and half for the drizzle? Would unsweetened almond milk be a good sub? Thanks!
Hi, Kari!
You can use almond milk or cream! I just used half and half because it gave the glaze a pretty white look. 🙂
I’m new to this carb thing. My son was recently dx type 1. What would be the carb count in the batter? Someone shared this with me and does minis, I might do that instead of regular size. Thank you. I can’t wait to make these for him.
Hi, Kels!
For the regular size, it looks like there are about 1.4 carbs per muffin! I used a recipe calculator as my recipe box on here is glitching. The Baking Blend is virtually carb less as is the sweetener, which helps. I hope your son likes them! My Mom was recently diagnosed with diabetes and she is also on the hunt for new recipes! 🙂
Can you share where you found the recipe calculator? I’ve tried 1 that just did not work well and haven’t looked since. I know I have my homemade biscuits figured wrong as he always goes low after eating them but not sure where I’m goofing up. Thanks and prayers for your mom. ?
I used this recipe calculator:
https://www.caloriecount.com/cc/recipe_analysis.php
There are 12 servings, one muffin each. I had to manually add in the Baking Blend, subtracting the dietary fiber from the total carb count. 🙂
Baking blend isn’t careless if you’re diabetic. We need to adjust insulin to real carbs, not net carbs
Does it make 4 muffins? Is one muffin a serving?
Hi, Jan!
The blog post itself says it makes a dozen, which is correct. I’m trying to figure out my recipe box glitch because it shouldn’t say four! I’d say a serving is one or two. 🙂
I made these this afternoon and they are simply DELICIOUS! Do they freeze well? Also, do I need to store them in the fridge?
Hey, Kim!
I haven’t tried freezing them yet, but I would assume they’d do just fine! 🙂 I prefer to store mine in the fridge because I like the texture better that way, but you don’t have to!
How many carbs do these muffin have, I do low carb. Thank you.
Hey, Monica!
There’s about 1.4 Carbs per muffin.
I made these this year for thanks giving along with cauliflower mashed potatoes, homemade sugar free cranberry sauce and cauliflower stuffing. Brussels sprouts and was very satisfying.
Making some more for the holidays ! Great recipe
I am pretty sure I followed the recipe exactly, but my muffins are mushy even after baking for 45 minutes. Taste great, but the texture is more like oatmeal than like any muffin.
Hi, Leah! That’s strange! I’ve never gotten that feedback before. Some people have reported sunken tops, which can be common with muffins. I’m sorry that your muffins came out that way!