Prep Time: 15 minutes
Cook Time: 22–25 minutes
Cooling Time: 15 minutes
Total Time: 55 minutes
Yield: 12 muffins
Difficulty Level: Easy
Cooking Intensity: Low
Diet: Keto, Low-Carb, Gluten-Free
Ingredients
For the Pumpkin Muffin Batter
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup pumpkin puree
- 1/3 cup melted unsalted butter
- 1/2 cup keto-friendly granulated sweetener
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 3 tablespoons keto-friendly powdered sweetener
- 1 teaspoon vanilla extract
Optional Topping
- 1 tablespoon pumpkin pie spice
- 1 tablespoon keto sweetener
- Chopped pecans or walnuts
Equipment Needed
- Muffin tin
- 12 muffin liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cavity with cooking spray.
Step 2: Make the Cream Cheese Filling
In a medium mixing bowl, combine the softened cream cheese, powdered sweetener, and vanilla extract. Beat with an electric mixer until completely smooth and creamy.
Place the filling in the refrigerator while preparing the muffin batter. Chilling helps keep the filling thick and makes assembly easier.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together:
- Almond flour
- Coconut flour
- Baking powder
- Baking soda
- Cinnamon
- Pumpkin pie spice
- Nutmeg
- Salt
Mix thoroughly to distribute the leavening agents and spices evenly throughout the batter.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together:
- Eggs
- Pumpkin puree
- Melted butter
- Keto sweetener
- Vanilla extract
Whisk until the mixture becomes smooth and well combined.
Step 5: Create the Batter
Gradually add the wet ingredients into the dry ingredients. Stir gently until a thick muffin batter forms.
Allow the batter to sit for 2–3 minutes. The coconut flour will absorb moisture and slightly thicken the mixture.
Step 6: Assemble the Muffins
Fill each muffin liner approximately halfway with pumpkin batter.
Add about 1 tablespoon of the cream cheese mixture into the center of each muffin.
Cover the cream cheese layer with additional pumpkin batter until each muffin cup is about three-quarters full.
If desired, sprinkle the tops with a mixture of keto sweetener and pumpkin pie spice. Add chopped pecans or walnuts for extra texture.
Step 7: Bake
Place the muffin pan into the preheated oven.
Bake for 22–25 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion comes out mostly clean.
The cream cheese center should remain soft and creamy.
Step 8: Cool
Remove the muffins from the oven and allow them to cool in the pan for 10 minutes.
Transfer them to a wire rack and cool for another 15 minutes before serving.
Cooling allows the cream cheese filling to set properly and improves the overall texture.
Tips for Success
- Use room-temperature cream cheese for the smoothest filling.
- Do not overmix the batter, as this can make the muffins dense.
- Measure almond flour accurately using the spoon-and-level method.
- For extra pumpkin flavor, add an additional 1/2 teaspoon pumpkin pie spice.
- Refrigerate leftovers because of the cream cheese filling.
- These muffins taste even better the next day after the flavors have developed overnight.
Storage Instructions
Refrigerator
Store muffins in an airtight container in the refrigerator for up to 5 days.
Freezer
Freeze individually wrapped muffins for up to 3 months.
To serve, thaw overnight in the refrigerator or warm gently in the microwave for 20–30 seconds.
Variations
Chocolate Chip Version
Add 1/3 cup sugar-free chocolate chips to the batter before baking.
Pecan Pumpkin Muffins
Mix 1/2 cup chopped pecans into the batter for added crunch and healthy fats.
Cinnamon Swirl Muffins
Swirl cinnamon and keto sweetener into the cream cheese layer before baking.
Mini Muffins
Use a mini muffin pan and reduce baking time to approximately 12–15 minutes.
Why You’ll Love This Recipe
- Low in carbohydrates
- Rich pumpkin flavor
- Creamy cheesecake filling
- Gluten-free and grain-free
- Easy to make
- Perfect for meal prep
- Family-friendly
- Great for fall and holiday gatherings
These Keto Pumpkin Cream Cheese Muffins offer the perfect balance of sweetness, spice, and creaminess while staying completely keto-friendly. Each bite delivers a moist pumpkin muffin wrapped around a rich cream cheese center, creating a bakery-quality treat you’ll want to make again and again.
Nutrition Information
Serving Size: 1 muffin
Calories: 210
Protein: 7g
Fat: 18g
Total Carbohydrates: 8g
Fiber: 4g
Net Carbohydrates: 4g
Sugar: 2g
Sodium: 180mg
Cholesterol: 65mg
Calcium: 80mg
Potassium: 120mg