These incredible Keto Pumpkin Cream Cheese Muffins are the sweet and festive treat you need this fall. Each bite gives you an explosion of delicious pumpkin flavors and a cheesecake filling at just 4 net carbs each!
Cream cheese and pumpkins are two of my ultimate favorite treats. So, I was on a mission to create a muffin that combined my two go-to flavors. I will admit when I bit into these muffins for the first time, I couldn’t help but moan.
The muffins themselves are light, fluffy, and moist. Then the combination of pumpkin flavors with the cream cheese is pure heaven. We make them for breakfast, but also for snacks too. I can’t wait for you to sink your teeth into these incredible muffins.
WHAT YOU NEED TO MAKE KETO PUMPKIN CREAM CHEESE MUFFINS
For the Muffins:
- Butter – Make sure the butter is room temperature, so it blends perfectly.
- Swerve Granular– These keto pumpkin muffins are versatile and you can easily use erythritol, monk fruit, or any of your favorite keto sweeteners.
- Eggs – The eggs help bind the ingredients together to give you delicious muffins.
- Pumpkin puree – Make sure to use pumpkin puree and not pumpkin pie spice.
- Vanilla extract – The vanilla takes the pumpkin muffins to the next level.
- Almond flour – Instead of using regular flour, almond flour keeps these easy muffins low carb.
- Pumpkin pie spice – Using pumpkin pie spice is exactly what is needed to take these muffins from delicious to extraordinary.
- Baking soda – To get the best rise out of the muffins you need a little bit of baking soda.
- Pinch of salt – Just a dash of salt will actually bring out the sweetness in the keto muffins.
For the Cream Cheese Filling:
- Cream cheese – Be sure to let the cream cheese come to room temperature or toss it in the microwave for 20-30 seconds. Don’t let it melt when microwaving it and allow it time to cool down after heating it up.
- Powdered erythritol – Just a little bit keeps the keto pumpkin muffins sweet and delightful. We find erythritol is the best it’s a super fine powder and has no after taste.
- Vanilla extract – The vanilla adds to the flavor too.
How To Make Keto Pumpkin Cream Cheese Muffins
These delicious keto pumpkin cream cheese muffins are one of the best things you will taste and they are only 4 net grams of carbs! Let’s get started so you can head in the kitchen to whip up a batch.
Warm the oven to 350 degrees F. and grease a muffin tin or add muffin liners.
Begin preparing the filling by beating the cream cheese, sweetener, and vanilla in a small bowl. Whisk then set aside.
Next, get the muffin batter ready by beating the butter and sweetener in a large bowl. After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. Then add in the almond flour, pumpkin spice baking powder, and salt.
Pour the batter into the muffin tin and add 1 tablespoon of the cream cheese filling to each muffin. Use a fork or toothpick to swirl the batter.
Bake the muffins for 25 minutes or until they are done. Enjoy warm or cooled!
Pumpkin Muffin Variations
- Add a few sugar-free chocolate chips to the batter. I would only add 1/4 cup – 1/2 cup to the batter and gently fold it in.
- Drizzle the muffins with some low carb caramel sauce.
- Throw in some of your favorite nuts to the batter to add a little bit of a crunch. Pecans or walnuts are my favorite.
How Do You Store Keto Pumpkin Cream Cheese Muffins?
For best results, allow the muffins time to cool down all the way. Then place them inside of a storage container that’s airtight. Refrigerate for up to 3 days. They can be kept at room temperature but will spoil quicker.
More Favorite Fall Pumpkin Recipes
- Healthy Pumpkin Muffins
- Keto Pumpkin Cheesecake Bites
- Keto Pumpkin Cheesecake
- Healthy Pumpkin Banana Pancakes
Keto Pumpkin Cream Cheese Muffins {4 Net Carbs each!}
Ingredients
- 1/4 cup butter, at room temperature
- 3/4 cup Swerve Granular
- 2 eggs
- 1 cup pumpkin puree, (make sure it's pure pumpkin-no sure added!)
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 2 teaspoons pumpkin pie spice, (or 1 and 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Cream Cheese Filling
- 6 ounces cream cheese, room temperature
- 4 tablespoons powdered erythritol, can use powdered monk fruit, powdered swerve, or favorite keto sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Grease a 12 count muffin pan or line with parchment liners. Set aside.
- To make the cream cheese filling: In a small bowl, beat the cream cheese, erythritol, and vanilla with a small whisk or fork. Set aside.
- To make muffin batter: In a large bowl, beat the butter and sweetener until light and fluffy. Gradually beat in the eggs, pumpkin puree, and vanilla extract. Whisk in the almond flour, pumpkin spice, baking soda, and pinch of salt and fully incorporated.
- Divide batter into prepared muffin pan. Spoon about 1 tablespoon of the prepared cream cheese mixture onto each muffin and swirl with a toothpick or fork.
- Bake for 25 minutes or until cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Followed the recipe and the texture of the muffins are perfect! Moist and delicious, but I do use allulose as my sweetener. I also used a liquid allulose in the cream cheese instead of a powder form. I think I would make these again but use the cream cheese as an icing or drizzle on top, or maybe pipe it into the muffins after baking.
I used less monkfruit 1/2 C instead of 3/4 and less almond flour 1.5 instead of 2 cups. Used 1.5 C of Pumpkin. Did start to brown too much on top so took them out. Extremely moist. Sis and hubby loved them. Will make again.
I’m so glad you enjoyed it!! Thanks for reporting back!