Low Carbohydrate, Healthy Fat Pumpkin Muffins With Cream Cheese Filling

2019.02.08 Low Carbohydrate, Healthy Fat Pumpkin Muffins with Cream Cheese Filling, Washington, DC USA 09749
2019.02.08 Low Carbohydrate, Healthy Fat Pumpkin Muffins with Cream Cheese Filling, Washington, DC USA 09749 (View on Flickr.com)

Recipe time!

This one is for cLow Carbohydrate, Healthy Fat Pumpkin Muffins With Cream Cheese Filling (I know, I was not generous enough with the cream cheese filling, life is always a rehearsal…)

Like the other recipes, the features that make this one more compatible with metabolic health are:

  • No added sugar
  • No grains (whole or refined)
  • No added industrial bean/seed vegetable oils

Since it’s estimated that only 12% of Americans are in a metabolically healthy state (see: Just Read: Prevalence of Optimal Metabolic Health in American Adults: National Health and Nutrition Examination Survey 2009–2016 (Are you in the 12%? here’s how I am), we can all use assistance getting there…

Carbohydrate load with this recipe and impact on blood glucose (via continuous glucose monitor)

Each muffin has 3g carbohydrates (1g fiber, 2g net carbohydrates). There was no impact on blood glucose after ingestion.

Link to the recipe

See: Pumpkin Muffins with Cream Cheese Filling – Divalicious Recipes

Reminder that the link is not an endorsement of another site, and my disclosures page is the other reminder that conflict-free is the way to be.

Why I’m doing this

I never envisioned having a recipes section on my blog. However, I keep finding healthy recipe blogs that have recipes that are anything but healthy, and possibly quite harmful to people with insulin resistance (55% of the population of California at this point and getting worse). Like many of the things I do, I do them because it’s the way it has to be.

I’m also practicing my food photography, so a few more images below.

Questions or comments are welcomed in the comments, of course 🙂 .

View this post on Instagram

But not before enjoying these Low Carbohydrate, Healthy Fat Pumpkin Muffins with Cream Cheese Filling (which I know I need to be more generous with in the next batch, old habits …. ) . There’s no added sugar, no vegetable oils, no grains (refined or whole), only real 🥛 fat . In comparison, a Dunkin Donuts (breakfast) banana chocolate chip muffin has 11 teaspoons of sugar, nearly equivalent to a (dessert) Starbucks vanilla buttercream cupcake with 8 teaspoons of sugar. Ouch. . Recipe will be posted at the usual place https://recipes.tedeytan.com . As expected, no rise in blood glucose levels following ingestion of these muffins. h/t @ChristinaKerby . #RealFood #LCHF #LCHFdiet #KetogenicDiet #MetabolicHealth #DiabetesReversal #DiabetesPrevention #DontFearFat #ContinuousGlucoseMonitor #DataOverDogma #Food #FoodPhotography #SonyA6500 #SonyMirrorless #DC #instaDC #DCStatehood #GayMuffins #instaGay #GaysWhoMakeMuffins #EmbraceCuriosity #FutureStartsHere #ThisCenturyBestCentury #No1Experiment #Geek #Muffins #Yes2Dairy #Yes2Meat 😋📸🍪

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4 Replies to “Low Carbohydrate, Healthy Fat Pumpkin Muffins With Cream Cheese Filling”

  1. I got tripped up by the “leave a comment” in the embedded Instagram post – almost didn’t find this!

    LONG TIME, Ted! My singer-sister Suede told me today that she’d just run across this 2016 NPR piece on the JAMA article about sugar fraud. Glad I know YOU.
    https://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat

    So now I have to know – these muffins – can they be eaten by the dozen??

      1. I made them tonight. We didn’t have the exact ingredients but the kitchen SMELLS pumpkin even though the resulting muffins don’t look and taste the same, but OMG the experience of chowing down with no regret about carbs! Unimaginable! I sorta feel like I should do this while eating breakfast every day.

        How long have I waited to start doing the things I see you do? Tonight the wait ended.

        1. Dave, you’ll have as much fun with this as I have – never thought food could be so interesting! Keep me posted, Ted

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