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.
Perfect: 12 regular sized muffins baked in 25 minutes. I doubled the spices as one reader suggested. I’ll make these again!
I have cooked these for 40 minutes and they ate still practically pumpkin pie.
Anybody else made these?
THey will hard as they cool!
These came out perfectly! My husband and 1 year old love them 🙂
These were wonderful muffins! I made them exactly as per the instructions and they came out perfect. It made exactly 12 muffins. I sprayed the paper liners with butter flavored spray before filling and I added some chopped pecans to the top before baking. My huisband really loves them too. This recipe is a keeper. Thank you for sharing. I look forwrd to trying more of your recipes.
Caroline.
These came out really well, without the cream cheese they’d be too dry but with the cream cheese they are just perfect. To grab one in the morning is totally filling and quick. I love the orange color!
Absolutely scrumptious!!! Easy and delicious. I am at 7500 elevation and I made no adjustments and they are moist and tasty. I wouldn’t say mine are as pretty as yours, but they taste delicious, nonetheless…..they “fell” a little in the middle, but I will absolutely make this again. Thanks!!!
Could I make mini muffins out of these?
I was wondering the same thing. Did you try it?
Absolutely delicious! Everyone in my keto group is in awe! Can you please clarify the nutrition facts. How many nets carbs is in one of these? And how did you do the math? I plugged in my ingredients and it gave me something crazy like 16g net carbs! I hope it’s wrong 🙁
The recipe box automatically calculates the macros. I recalculated it manually to be sure and it seems that it is indeed correct!
Values of all the checked ingredients will be added together and divided by 12, the number of servings for this recipe.
API Ingredients
1/4 cup butter
butter (milk, eggs, other dairy) – Calories: 407kcal | Carbohydrates: 1g | Fat: 46g | Protein: 1g
3/4 cup Swerve Granular
erythritol (Health Foods;Baking) – Carbohydrates: 8g
2 eggs
eggs (milk, eggs, other dairy) – Calories: 63kcal | Carbohydrates: 1g | Fat: 4g | Protein: 6g
1 cup pumpkin puree
pumpkin puree (baking) – Calories: 83kcal | Carbohydrates: 20g | Fat: 1g | Protein: 3g
1 teaspoon vanilla extract
vanilla extract (baking) – Calories: 12kcal | Carbohydrates: 1g
2 cups almond flour
almond flour (gluten free;health foods;baking) – Calories: 1266kcal | Carbohydrates: 47g | Fat: 111g | Protein: 47g
2 teaspoons pumpkin pie spice
pumpkin pie spice (spices and seasonings) – Calories: 14kcal | Carbohydrates: 3g | Fat: 1g | Protein: 1g
1 teaspoon baking soda
baking soda (baking)
1/4 teaspoon salt
salt and pepper (spices and seasonings)
6 ounces cream cheese
cream cheese (cheese) – Calories: 582kcal | Carbohydrates: 7g | Fat: 58g | Protein: 10g
4 tablespoons powdered erythritol
erythritol (health foods;baking) – Carbohydrates: 2g
1 teaspoon vanilla extract
vanilla extract (baking) – Calories: 12kcal | Carbohydrates: 1g
Recipe Nutrition Facts Preview
Changes to these values can be made after confirming with the blue button.
203
kcal Calories
7
g Carbohydrates
6
g Protein
18
g Fat
6
g Saturated Fat
g Polyunsaturated Fat
g Monounsaturated Fat
1
g Trans Fat
39
mg Cholesterol
225
mg Sodium
71
mg Potassium
3
g Fiber
2
g Sugar
3507
IU Vitamin A
1
mg Vitamin C
64
mg Calcium
These were absolutely delicious! We save them as a treat for those moments when we’re feeling ‘dessert deprived’ and they satisfy every time. I did substitute 1/3 cup of the sweetener with Splenda Brown Sugar Blend and sprinkled half the batch with Orchard Valley Honey Roasted Pecans Salad Toppers for variety. The brown sugar blend added less than 2g carbs per muffin while the nuts were < 1g per muffin.
Other than that, followed the recipe exactly and baked up perfectly in my little RV oven in 21 minutes.
Are the 7 carbs listed “Net Carbs” are should I be substracting the grams of fiber from 7? Just want to make sure so I stay on track. These are wonderful, BTW!
Yes. Net Carbs are after you subtract fiber.
Made these with walnuts and it reminds me of carrot carrot cake. Absolutely delicious!
can you freeze these after you bake them?
Yes, they are good up to 2 months in the freezer.
We made these and I have to say the combination of the pumpkin, almond and coconut flour leaves you feeling like you had a real comfort food white flour muffin. And the filling makes it that much better! I would definitely recommend.
These are amazing! I have been missing my favorite holiday treat, but now I don’t have to anymore. They are super easy to make and come out perfectly moist and delicious.
First, I made the keto pumpkin cheesecake from this blog. It was so delicious and simple to make I came back for more recipes. I’m a pumpkin and cream cheese addict, so naturally I made these muffins next. OMG! I would devour these muffins even if I weren’t following a keto lifestyle, and that’s exactly what my non-keto family did. Layla, your recipes are just what I needed to keep my keto meals and snacks interesting. It’s easy to fall into a rut after a few years of eating this way, and I’m delighted your blog has rescued me from boredom and complacency. I’ve made a few other of your dinner recipes. I’ll be sure to review those as well. Thank you for sharing your brilliant talent with the rest of us!!
These are so good! I doubled the recipe and subbed 1 cup of the Almond flour for Coconut flour because that’s what I had (so, 3 cups Almond and 1 cup Coconut). I also checked them after 25 minutes and they weren’t fully cooked so I put them back in for 5 minutes and they came out perfect! My kids are even gobbling them up!
Just made these today and they are absolutely wonderful. Wouldn’t change a thing! Thank you!
These are amazeballs! I am a hater of most things pumpkin and loved these. I prefer them cold. I added walnuts and I swear it tastes like carrot cake! Thank you for this recipe.
These were absolutely wonderful! Not missing the carby ingredients at all. I had a bit of a challenge with the swirling so next time might try half batter, cream cheese, top with remaining batter and see how they turn out. I also run my almond flour through a strainer/sifter just to try to get any lumps out. Not sure that would make any difference – its just part of my process for any baked good.
Forgot to rate the recipe with my reply!
Thanks!!
These are faboulas, I love pumpkin and cream cheese. Easy recipe! Going to freeze some of them for later as I don’t want to overdo it
Thank you for the wonderful recipe!
Hi Layla,
Thank you for the absolutely fantastic recipe. If I could give it six stars or 10 stars I would. It is hand down the best keto muffin recipe I’ve ever tasted. I don’t know if it’s the pumpkin but it perfectly complements the almond flour and doesn’t taste grainy at you don’t get the cooling effect with Erythritol . Moreover, The velvety texture of the sweetened cream cheese is a great combination with this muffin mixture and I highly recommend . you could even serve it to non-low-carb people and they would never be able to tell. I made a batch and they got so destroyed that I had to make another batch the tonight.
Your review makes my day, Paul! I’m glad you enjoyed these muffins as much as we did 🙂
The muffins came out great! Very moist and tasty! I baked them an extra 8 minutes. I can see why others thought they needed to cook more. Some Keto baking recipes have more butter and eggs so they seem undercooked. But once they cool down (I put them in the fridge for a couple of hours), I find the consistency perfect! The next time I make then I will add two teaspoons of pumpkin spice.
Thank you for this.
I made these following the updated directions and they came out perfect. Only 25 minutes, used all the batter and filling and they looked just like the pic. I do find them a tad on the sweet side for the batter. Maybe more flour, less sweetener? My home smells wonderful!
OMG, these are delicious! Exactly what my pumpkin-spice-loving-self needed! 😋
Glad you enjoyed them 🙂
Hi Layla, what size can of pumpkin do we use? Thanks! Can’t wait to try these for My sister coming to see me. She is front line at a hospital and I am cooking for her and letting her sleep for 5 days! Liz
That’s sweet of you!! The can size doesn’t matter as 1 cup is called for in the recipe.
Yummy made them last night! Sharing most of them with friends so I don’t eat so many!
That’s always a good problem to have!!
Delightful!! I got 12 muffins and baked for 25min. I used powdered sugar for batter and cream cheese.
Hello! I’m so confused, you said baking soda but then in the comments you told someone baking powder. Which one is it? Thanks 🙂
Sorry about that! It’s baking soda!!
I used baking soda. Which one is correct? 50 minutes was too long. Burned my cupcakes. I think 30 minutes or so is good.
Baking soda is correct and yes 50 minutes is way too long. I would bake 25 and keep an eye on them after that.
After 20 minutes my muffin still seem draw so I put them back in for another 30 minutes as another reader suggested a total of 50 minutes. Wish me luck! I will update when they come out of the oven. They smell delicious!
Do you think it would be okay to freeze these? I live alone and I can’t eat all of them in 3 days. Well I probably can, but shouldn’t! Thank you for this fabulous recipe!
Yes, I would wrap them up in plastic wrap then in foil and store in the freezer for up to a month.
There are a few discrepancies in the recipe. In the muffin mix ingredient list is baking “soda” but directions say baking “powder”. I used baking powder. In the muffin mix ingredient list is “granular” sweetener but the directions say “powdered” sweetener. I used the granular.
This seemed like a lot for just 12 muffins. It filled every cup to the top. I actually took some of the muffin mix off the top, put a dollop of the cream cheese mixture in the middle then covered with more muffin mix. I could probably make 18 smaller muffins. I did have to bake these for 50 minutes. They are absolutely delicious, moist and satisfy my pumpkin cravings! Thank you! I will make again!
I’m glad you were able to make it work and enjoyed them!
Your ingredients list baking soda but your written instructions list baking powder. The ingredients for the batter list “Swerve granular” and “powdered Erythritol” for the cream cheese filling. However, the instructions tell you to add “powdered sweetener” to both the cream cheese filling and the batter. Can you please clarify? Thanks!
Sorry about that, Sandra! We tested the recipe over 5 times to get it just right and must have forgotten to update the directions. I have updated the post 🙂
So curious about this muffin and keto,too.Will surely add this in my menu list.Pinned.