Keto Pumpkin Cream Cheese Muffins

Indulge in the rich, autumnal flavors of pumpkin and cream cheese with these Keto Pumpkin Cream Cheese Muffins. Perfectly moist, these muffins combine the warm spices of the season with a luscious cream cheese filling, all while maintaining a low-carb profile suitable for a ketogenic lifestyle.

Course Desserts

Cuisine American

Keyword Keto Cream Cheese Muffins, Keto Pumpkin Muffins, Low Carb Pumpkin Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 200kcal

Equipment

Mixing bowls
Muffin tin
Silicone or parchment paper muffin liners
Whisk
Measuring cups and spoons
Toothpick or knife

Ingredients

Muffin Batter

1 ½ cups almond flour 150g
½ cup pumpkin puree 122g
¾ cup granulated erythritol 144g
3 large eggs
¼ cup unsalted butter, melted 57g
1 tsp baking powder 4g
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt 1.5g

Cream Cheese Filling

6 oz cream cheese, softened 170g
1 large egg
2 tbsp granulated erythritol 24g
½ tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 silicone or parchment paper muffin liners.
In a large mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk together until well mixed.
Add the pumpkin puree, melted butter, and eggs to the dry ingredients. Stir until the batter is smooth and there are no lumps.
Prepare the cream cheese filling by mixing the softened cream cheese, egg, erythritol, and vanilla extract in a separate bowl until smooth and creamy.
Fill each muffin liner with about two tablespoons of the muffin batter. Then, add a dollop (about one tablespoon) of the cream cheese mixture on top of the batter.
Using a toothpick or a knife, swirl the cream cheese mixture into the batter to create a marbled effect.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container in the refrigerator for up to 5 days.

These muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Make sure all ingredients are at room temperature to ensure even mixing and the best texture.

For a dairy-free version, replace the butter with coconut oil and use a dairy-free cream cheese alternative.

Nutrition