Keto Pumpkin Cream Cheese Muffins

If you are looking for 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?

keto pumpkin cream cheese muffins

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 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.

 

keto pumpkin cream cheese muffins

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 a large “zip” freezer bag.

low carb pumpkin cream cheese muffins

 

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.

pumpkin spice muffins
Aw, look at that little helper!

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!

pumpkin spice cream cheese muffin

Keto Pumpkin Cream Cheese Muffins

Keto Pumpkin Cream Cheese Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Super moist pumpkin muffins swirled with cream cheese filling.  Keto, low-carb, and gluten-free.

Ingredients

  • 1/2  cup  butter softened
  • 2/3  cup + 1 tbsp granulated 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

Instructions

  1. Preheat the oven to 350°F. Grease a muffin pan, or line with paper muffin cups.
  2. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy.
  3. Add the eggs, one at a time, and mix well to combine.
  4. Add the pumpkin puree and vanilla, and mix well to combine
  5. 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.
  6. Add the dry ingredients to the wet ingredients, and stir to combine. Divide the batter into the prepared muffin tins.
  7. In a small mixing bowl, stir together the softened cream cheese and 1 tbsp of sweetener. Add a generous tablespoon of softened cream cheese mixture to each muffin. Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together.
  8. 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.)

Notes

  • If you have trouble swirling in the cream cheese mixture, you can warm it in the microwave for about 10-20 seconds before mixing it in.
  • 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 a homemade pumpkin spice mixture.

 

NUTRITION INFO:

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
The nutrition information is provided as a courtesy and is approximate only. It was calculated by My Fitness Pal with the recommended brands and ingredients. All brands are different, so please verify the macros with your specific ingredients to ensure accuracy.
Pin this recipe for later!

keto pumpkin cheesecake muffins

 

77 thoughts on “Keto Pumpkin Cream Cheese Muffins”

  1. Hello! I don’t see the recipe instructions!!?? I have everything measured and ready, and I just noticed that there are no instructions. Thanks!

    Reply
        • Mmm these were really good! The batter was very thick and I couldn’t really “swirl” the cream cheese into each muffin too well into the first muffin tin (6 muffins). For the remaining batter I mixed the cream cheese in with an electric hand mixer for the next 6 muffins and that worked better for me. I also sprinkled a little Swerve confectioners sugar on top when they came out of the oven, yum! Pinning your recipe, thanks!

          Reply
  2. Thank you for the wonderful recipe! Is the nutrition listed somewhere I’m not looking? The recipe pasted in my carb app has them at 15 carbs per serving. I think I’m lost.

    Reply
    • Hi Sue,
      Hmm, that would be a lot! Sometimes the Swerve can through off the calculators.

      My calculator put them at 260 cals, 23g fat, 7g protein, 6g carbs, and 4g fiber. So that’s 2 net carbs per muffin.

      Reply
          • 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. 🙂

        • Hi Margaret,
          Yes, depending on the specific brand of ingredients you use, the calculations could be a bit different.

          Mine came out to 260 cals, 23g fat, 7g protein, 6g carbs, and 4g fiber.

          And I edited the post to mention that the sweetener I used (Swerve) has 0 effective net carbs. Swerve, or erythritol, is a sugar alcohol which is indigestible by humans.

          Hope that helps. 🙂

          Reply
  3. Sarah, I learned a trick somewhere in my years of baking that is really useful, more for cupcakes than for muffins, but both are nice. Spray the paper liners with Pam. Much fewer crumbs sticking to the papers.

    Reply
  4. Trying these and just want to mention the swerve is confectioners not granulated. May be apparent to all but I was new to making w this stuff.

    Reply
  5. I just made these muffins. They’re great. I’ll be making more when these are gone. These will be great for breakfast with a side of fruit. I’ll so make them adding chia seeds and pumkin seeds too.

    Reply
  6. Hi Sarah!
    These look delicious and I’m eager to try them. I only wanted to verify if you were using salted or unsalted butter for your recipe. Thanks!

    Reply
  7. I started the recipe and realized that I didn’t have a muffin tin so I improvised and used a bread loaf. I put half the batter added the soft cream cheese then topped it with the rest of the batter.
    Instead of 2/3 of a cup of pumpkin are used one cup also are used 16 packets of Splenda in place of the eyrthritol.
    My husband who is a diabetic (and a major sugar-aholic) said it was delicious and promptly ate 2 slices.
    Thank you so much for sharing.
    I’m trying to help is sweet tooth in a more healthy way.

    Reply
  8. I started the recipe and realized that I didn’t have a muffin tin so I improvised and used a bread loaf. I put half the batter added the soft cream cheese then topped it with the rest of the batter.
    Instead of 2/3 of a cup of pumpkin I used one cup…also I used 16 packets of Splenda in place of the eyrthritol.
    My husband who is a diabetic (and a major sugar-aholic) said it was delicious and promptly ate 2 slices.
    Thank you so much for sharing.
    I’m trying to help is sweet tooth in a more healthy way.

    Reply
  9. So which brand of pumpkin purée did you use because every can I see has sugars and a ton of carbs even when subtracting the fiber.

    Reply
  10. I have these in the oven right now, haven’t tried one yet obviously but the batter tastes awesome! I confess I did add a tablespoon of erythritol to my melted cream cheese and mixed it up till it disolved just to give it more of an “icing ” flavor but other than that I followed the recipe exactly and I already know I’m going to love these. Thank you for posting such a fantastic recipe!

    Reply
  11. Hafa Adai (Greetings), from the beautiful island of Guam! Just made the muffins and they are moist and delicious. However, next time, I’d probably add an egg yolk and a bit more swerve to the cream cheese as it wasn’t sweet enough for me. Thank you for this recipe!

    Reply
  12. Just made these, they were fabulous, I can’t believe low carb treats can taste so good! I made exactly as directed, but made them in “mini” muffin tins and baked 15 min. Thank you !!!

    Reply
  13. Delicious! I said to Hubby that I thought about sweetening the cream cheese, but he quickly said “Don’t mess with perfection!” The only thing I’ll change next time is I’ll be sure to use Philadelphia brand cream cheese. I read on a food blog somewhere that it’s the only one that gets really soft at room temp and creams without lumps, and I have found that to true also. Because my Aldi brand cream cheese wasn’t that soft, I couldn’t really swirl it. Still great though! I love your perfect amounts of sweetener and baking times. Some blogs use way too much sweetener (and I do like it sweet) as if they just took a conventional recipe and changed the flour to almond flour, sugar to Swerve, etc. I appreciate your thoroughly tested recipes.

    Reply
  14. OMGosh! These are incredible! So much more than I expected. Tasty, moist, firm and just all together perfect! So easy and fun to make. My Hubby loves them which makes them even better for me! Thank you for sharing them with us.

    Reply
  15. Made these tonight but apparently don’t know how to read and so mixed the cream cheese with the butter and sweetener at the beginning. So, no cream cheese swirl topping for me. But the muffin texture was very delicate and fluffy and they tasted great regardless. 🙂

    Reply
  16. Made these tonight and they were SOOOOHOOOHOOO good!! Really satisfied my pumpkin cravings. I made them exactly as written and they were perfect. Thanks for the recipe!

    Reply
  17. Made these and I think I just have over cooked mine the top was a little burnt but I only had them in the oven for 20 minutes so maybe my over is too strong. They ended up tasting like a chemical or something salty even though I followed the recipe. Any thoughts? Mine also looked more brown than the photos I’m going to try again and under bake them.

    Reply
  18. So, I have my first batch of these in the oven. HOWEVER, I absolutely HATE the funky aftertaste of erythritol, which is even contained in Lakanto “monk fruit” sweetener. So, I subbed unsweetened applesauce and 7 drops of PURE monk fruit (which is much sweeter). Per muffin the carbs will likely be another 6 carbs or so (I’m guessing between 7-10 net carbs), but a whole muffin is kind of a lot for me anyway, so these will probably be eaten in halves. Either way, fits within my macros. Oh, and instead of using four eggs, I used three and one yolk to balance out the extra moisture of the applesauce. I also subbed applesauce and monk fruit drops to mix with the cream cheese. I will let you know how these turn out!

    Reply
  19. I cooked mine for 25min and the toothpick came out clean but the muffin is more of a pumpkin pie consistency once cooled. Is that normal? It taste super yummy but just wondering if I undercooked. Should it come out firm like a muffin? I’m eating mine with a spoon.
    Btw this has the best flavor so far in the recipes I’ve tried for pumpkin.

    Reply
  20. These were so good! Thank you for sharing this! I used allulose, cut down to 1/2 cup and it was perfect!! I only had a giant muffin tin so I made them into 6 muffins… I have to buy regular size muffin tins or I may eat it all!

    Reply
  21. I made these today, they’re very good!
    I used monkfruit for sweetener 1 1/2 tblsp
    They were not too sweet something I worry about using
    Alternative sweeteners. My batter was very thick so I saved a little batter to fill in after the cream cheese but before I swirled. Also my eggs were huge I lended up with 18 reg. Muffins. Yay more for us!

    Reply

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