If you are looking a delicious pumpkin recipe to celebrate fall, look no further than these keto pumpkin cream cheese muffins. Super moist pumpkin muffins swirled with cream cheese — what could be better?
It seems like every time I go to the grocery store this fall, I wind up with a can or two of pumpkin puree in my cart. What can I say? I’m fully embracing pumpkin spice season this year, and I’m so excited to share my latest keto pumpkin recipe: Low Carb Pumpkin Cream Cheese Muffins.
These muffins are the best of both worlds — a super moist pumpkin spice muffin base combined with a luscious cream cheese filling. Yum! I love them for an afternoon snack with tea, after dinner for dessert, or even — shh! — for breakfast.
Ingredients in Keto Pumpkin Muffins
To replace traditional grain flours, we’re using a mixture of almond flour and coconut flour in this recipe. I like to use an almond flour with a super-fine texture made from blanched almonds. Then, I add a bit of coconut flour. Coconut flour soaks up liquid like a sponge, so we only need to use 1/2 cup in this recipe.
You can use either canned or fresh pumpkin puree in these muffins. I like to use canned pumpkin for its convenience and consistent texture. However, if you’re up for it, you can definitely make this pumpkin bread with fresh pumpkin puree instead.
Easy Keto Pumpkin Muffin Recipe
I hope you’ll try these keto pumpkin muffins. They are scented with warm fall spices and filled with delicious pumpkin flavor. They’re sweet, creamy, a little bit spicy, and incredibly moist. Plus, they’re made with almond flour and coconut flour — so you know they’re low-carb and gluten-free.
Why do I love these pumpkin cream cheese muffins so much?
- They are perfectly spiced.
- They are super moist.
- They are filled with a cream cheese center.
- They keep well in the fridge.
- They are perfect for breakfast, snack, or dessert.
- They make a great dish for Halloween and Thanksgiving.
How to Store Pumpkin Cream Cheese Muffins
I find it’s best to store these muffins in the fridge. And you know, I liked these muffins best served slightly chilled anyway! But, they would also be great at room temperature if you prefer them that way.
Or, you can even freeze these pumpkin muffins. Talk about meal prep!
To do this, remove the pumpkin muffins from the pan and let them cool completely. Either wrap the muffins individually in plastic wrap, or place them in large “zip” freezer bag.
Make Your Own Pumpkin Pie Spice
Did you run out of pumpkin pie spice? That’s okay, you can make your own! You only need 5 spices to make this homemade version: ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves — and I bet you already have most of them in your pantry right now.
Simple DIY pumpkin spice mix (yields 1 tablespoon):
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
All you need to do is whisk the spices together in a small bowl, and store in an airtight container until ready to use.
If you love these Pumpkin Cream Cheese Muffins, here are some other FALL recipes I know you will love:
Follow me on Instagram and tag #greenandketo so I can see all of the delicious keto treats you are making!
- 1/2 cup butter softened
- 2/3 cup erythritol sweetener, like Swerve
- 4 eggs large
- 3/4 cup pumpkin puree, see notes
- 1 tsp vanilla extract
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 4 tsp baking powder
- 2 tsp pumpkin spice, see notes
- 1/2 tsp salt
- 8 oz cream cheese, softened
- Preheat the oven to 350°F. Grease a muffin pan, or line with paper muffin cups.
- In a large mixing bowl, cream the butter and sweetener together until light and fluffy.
- Add the eggs, one at a time, and mix well to combine.
- Add the pumpkin puree and vanilla, and mix well to combine
- In a separate bowl, stir together the almond flour, coconut flour, baking powder, pumpkin spice, and salt. Break up any lumps of almond flour or coconut flour.
- Add the dry ingredients to the wet ingredients, and stir to combine.
- Divide the batter into the prepared muffin tins. Add a generous tablespoon of softened cream cheese to each muffin. Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together.
- Bake for 20 - 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Try to test an area that is just muffin -- not cream cheese -- so you don't confuse melty cream cheese for underdone muffin batter.)
I liked these best at room temperature or slightly chilled. Store in an airtight container in the fridge.
See the post for more information about using canned vs. fresh pumpkin puree.
See the post above for a recipe for pumpkin spice mixture.
Swerve, or erythritol, is a sugar alcohol which is indigestible by humans. It has a glycemic index of 0 (meaning it does not spike blood sugar), and is, effectively, 0 net carbs.
All that to say, I count it as 0 net carbs in my calculations.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 261 Total Fat: 23g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 99mg Sodium: 623mg Carbohydrates: 6g Fiber: 4g Sugar: 2g Protein: 7g
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