Table of Contents
Description
These Keto Pumpkin Cream Cheese Muffins are soft, moist, low-carb, and filled with a creamy swirl — the perfect cozy fall treat without the sugar!
🍂 Introduction
When fall rolls around, pumpkin-flavored treats start popping up everywhere — from coffee shops to grocery store shelves. But if you’re living a keto, low-carb, or sugar-free lifestyle, it can feel like you have to miss out on all those cozy seasonal flavors. Not anymore! These Keto Pumpkin Cream Cheese Muffins deliver all the warm, spiced fall goodness you crave, without the carb-heavy guilt.
Made with almond flour, pumpkin puree, and a silky cream cheese swirl, these muffins are moist, tender, and incredibly satisfying. They taste like a pumpkin cheesecake and a bakery-style muffin combined into one delicious bite! They’re perfect for an easy healthy recipe to enjoy for breakfast, brunch, snacks, or even dessert.
Whether you’re enjoying them with a cup of sugar-free pumpkin spice latte, serving them at a fall gathering, or meal-prepping for the week, this recipe is guaranteed to become a seasonal favorite. And the best part? They are totally low-carb, keto-friendly, gluten-free, and sugar-free — so you can indulge while staying on track.
Let’s dive into this cozy, flavorful recipe that fills your home with the smell of fall! 🍁
🧁 Recipe Equipment
To make this recipe simple and mess-free, here’s what you’ll need:
- Mixing bowls (2 medium-sized)
- Whisk or electric hand mixer
- Muffin pan (12-cup)
- Paper muffin liners or silicone liners
- Spoon or toothpick (for swirling the cream cheese filling)
- Cooling rack
📊 Recipe Stats
| Feature | Info |
|---|---|
| Servings | 12 muffins |
| Prep Time | 10 minutes |
| Cook Time | 22–25 minutes |
| Total Time | 35 minutes |
| Diet | Keto, Low-Carb, Gluten-Free, Sugar-Free |
🧾 Ingredients
For the Muffin Batter:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 cup pumpkin puree (unsweetened)
- 3 large eggs (room temperature)
- ½ cup granulated erythritol or keto sweetener
- ¼ cup melted butter or coconut oil
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
For the Cream Cheese Filling:
- 6 oz cream cheese (softened)
- 2 tbsp powdered erythritol
- ½ tsp vanilla extract
🥣 Ingredient Notes
- Almond Flour: Provides a soft, fluffy texture and replaces wheat flour to keep the recipe keto and gluten-free.
- Pumpkin Purée: Make sure it’s 100% pure pumpkin, not pumpkin pie filling which contains sugar.
- Cream Cheese: For a smooth swirl, soften it at room temperature before mixing.
- Sweetener: Any keto granulated sweetener works — erythritol, monk fruit, or a blend. Avoid liquid sweeteners as they affect texture.
- Pumpkin Pie Spice: Enhances that warm fall aroma. You can make your own if needed.
- Butter or Coconut Oil: Butter gives a richer flavor, while coconut oil makes it dairy-free (except cream cheese).
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Cream Cheese Swirl
In a small bowl, mix softened cream cheese, powdered erythritol, and vanilla extract until silky, creamy, and smooth. Set aside.
Step 2: Make the Muffin Batter
In a large bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt.
In a separate bowl, beat the eggs, pumpkin puree, sweetener, melted butter, and vanilla until well combined and smooth.
Pour the wet mixture into the dry ingredients and mix gently until just combined. The batter should be thick and fluffy.
Step 3: Fill the Muffin Pan
Line your muffin tray with liners. Scoop the batter evenly into the 12 cups, filling each about ¾ full.
Step 4: Add the Cream Cheese Swirl
Place a small spoonful of cream cheese mixture on top of each muffin. Use a toothpick or knife to swirl it lightly into the batter for that beautiful cheesecake swirl effect.
Step 5: Bake to Perfection
Bake at 350°F (175°C) for 22–25 minutes or until the tops are lightly golden and a toothpick comes out clean.
Cool for 5–10 minutes before transferring to a wire rack — the cream cheese needs time to set.
💡 Pro Tips & Variations
- Make Them Extra Cozy: Sprinkle a little cinnamon or sugar-free pumpkin spice mix on top before baking.
- Add Crunch: Top with crushed pecans or walnuts for texture.
- Chocolate Swirl Version: Add a few sugar-free chocolate chips to the batter.
- Dairy-Free Option: Use coconut oil instead of butter and dairy-free cream cheese.
- Storage Tip: Let muffins cool fully before storing to prevent moisture buildup.
🍽️ Serving Suggestions
These muffins taste incredible warm or chilled. Enjoy them:
✅ With a cup of black coffee or keto pumpkin latte
✅ As a cozy fall breakfast or snack
✅ With whipped cream for a dessert-style treat
✅ Packed in lunchboxes for a sweet low-carb surprise
🧊 Storage Information
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer-Friendly: Freeze individually wrapped muffins for up to 2 months. Thaw overnight or warm in the microwave for 15–20 seconds.
🔢 Nutrition Facts (Per Muffin)
- Calories: ~165
- Fat: 13g
- Net Carbs: 3.5g
- Protein: 5g
(Values may vary slightly based on ingredients used.)
❤️ Closing
These Keto Pumpkin Cream Cheese Muffins prove that eating low-carb doesn’t mean giving up your favorite seasonal treats. Soft, moist, sweet, and swirled with creamy goodness — every bite tastes like fall in a muffin! 🍁