Keto Pumpkin Cream Cheese Muffins are a delicious low-carb treat that perfectly captures the warm and comforting flavors of fall. Made with pumpkin puree, almond flour, and aromatic spices, these muffins offer all the taste of a traditional pumpkin muffin without the excess carbohydrates. A creamy cheesecake-style filling adds richness and creates a delightful contrast to the soft, spiced muffin base.
These muffins are ideal for breakfast, snacks, or dessert. The combination of pumpkin, cinnamon, nutmeg, and cream cheese creates a bakery-style flavor that feels indulgent while remaining keto-friendly. Their moist texture and creamy center make them a favorite among those following a ketogenic or low-carb lifestyle.
Beyond their great taste, keto pumpkin cream cheese muffins provide valuable nutrients. Pumpkin contains vitamin A, antioxidants, and fiber, while almond flour contributes healthy fats, protein, and vitamin E. The cream cheese filling adds richness and helps create a satisfying treat that can help curb sweet cravings without relying on sugar.
Whether you’re preparing for the holiday season or simply looking for a comforting low-carb baked good, these muffins are an excellent choice. They store well in the refrigerator, making them convenient for meal prep and quick grab-and-go breakfasts throughout the week.
Ingredients
For the Muffin Batter
- 1½ cups almond flour
- ¼ cup keto-friendly granulated sweetener
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 large eggs
- ½ cup pumpkin puree
- ¼ cup melted butter
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 4 oz (113 g) cream cheese, softened
- 2 tablespoons keto-friendly powdered sweetener
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, combine the eggs, pumpkin puree, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
- In a small bowl, beat together the cream cheese, powdered sweetener, and vanilla extract until smooth.
- Fill each muffin cup about halfway with pumpkin batter.
- Add approximately 1 tablespoon of cream cheese filling to the center of each muffin.
- Cover the filling with the remaining pumpkin batter until the cups are about three-quarters full.
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted near the edge comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Approximate values per muffin (based on 12 muffins):
- Calories: 165 kcal
- Total Fat: 14 g
- Saturated Fat: 5 g
- Protein: 5 g
- Total Carbohydrates: 7 g
- Dietary Fiber: 3 g
- Net Carbohydrates: 4 g
- Sugars: 2 g
- Sodium: 110 mg
- Cholesterol: 45 mg
