These Keto Pumpkin Muffins with Cream Cheese are the perfect Fall treat! They are the perfect combination of pumpkin spice, tangy cream cheese, and sweet vanilla. These muffins are keto, low-carb, grain-free, and gluten-free!
Keto Pumpkin Muffins
Fall is officially here, which means it is all things pumpkin spice!
You know those pumpkin muffins that taste like sweet autumn time? That's these. First, you bite into the pumpkin spice that feels so comforting and warm. Then, the soft cream cheese filling.
It's like a cheesecake and a muffin all in one warm handheld pastry.
And it's keto-friendly too!
If you have a craving for something sweet while you are on keto, reach for these keto pumpkin muffins with cream cheese.
How to Make Keto Pumpkin Muffins
This is the only keto pumpkin muffin recipe you need. It tastes like fall feels.
These are entirely homemade, so the ingredient list is pretty long (but most of the items are probably in your kitchen already).
If you can make a boxed muffin mix, you can make these.
We also have some step-by-step pictures that will help you see the entire process.
After you make them, you'll want to share them with everyone! Even people who don't eat keto will gobble them up.
Featured Recipe Video
Check out this video to see how to make our most popular recipe – Keto Zucchini Bread Whoopie Pies.
They are easy to make and so delicious!
Gather Your Ingredients
Here's what you'll need before you begin baking.
- Almond Flour
- Baking Powder
- Baking Soda
- Coconut Flour
- Coconut Oil
- Confectioner Erythritol
- Granular Erythritol
- Ground Cinnamon
- Pumpkin Pie Spice
- Pumpkin Puree
- Vanilla Extract
- Xanthan Gum
What Equipment You Need
These keto muffins are super moist and so delicious. You are going to adore them! Here is a step-by-step guide to making them.
Prepare the Batter
First, mix together the dry ingredients in a large mixing bowl.
Next, use an electric mixer to beat in the softened butter. Now the batter is going to look like coarse sand.
In a separate bowl, beat together the wet ingredients.
Then, beat the wet ingredients with the dry ingredients to make the muffin batter.
Add the Pumpkin Batter to Your Muffin Tin
Now line your muffin tin – you need a 12-cavity one or two 6-cavity tins. Use either silicone or paper cupcake liners.
Fill each cupcake liner about 2/3 full with the batter (use about a 1/4 cup for each one). Don't overfill them.
Make sure to reserve some of the batter (a cup or so) in a small bowl. You will use the rest of the batter later as a topping.
Create A Cavity in the Batter
Use the back of a spoon or your finger to create a crater or small divet in the batter.
You want it to be big enough to add in your cream cheese mixture.
Speaking of cream cheese – it is time to make your filling.
Fill the Hole with Cream Cheese Mixture
Now add in about 1 1/2 teaspoons of the cream cheese mixture into each cavity you made for each pumpkin muffin.
Don't use all of it, save some for the topping.
Add the Rest of the Batter
Next, take the rest of the pumpkin batter that you reserved in a small bowl and spoon a small dollop to the top of each muffin.
It doesn't have to cover the cream cheese fully.
Top with the Rest of the Cream Cheese Mixture
Now add another tiny bit of the cream cheese mixture on top of the pumpkin batter topping.
Use a toothpick to swirl them together.
Bake the Muffins
Put the pumpkin muffins in the oven and let them bake.
Bake for 18-20 minutes 350°F or until the muffins are golden brown on top.
This is the best part! Your entire house will smell like pumpkin spice!
Keto Pumpkin Puree
Is pumpkin puree keto? Yes, it is (in moderation)!
Pumpkin is loaded with fiber, potassium, and vitamin C, which are great for a Clean Keto Lifestyle.
However, pumpkin is a squash and it does have carbs in it – approximately 5 grams per ½ cup.
Keto Pumpkin Muffin Nutrition
At the bottom of this post, we included a nutrition facts label. Rest assured, these pumpkin muffins will fit into your keto macros, just watch how many you eat.
There are 20 grams of fat in them. Most of it comes from the cream cheese.
And there are only 4.7 net carbs in each muffin making these very keto-friendly!
How To Make Your Own Pumpkin Pie Spice
Pumpkin pie spice is one of those pre-made spices that you can buy online or at the grocery store. This will save you a bit of time.
Our favorite one is from Primal Palate. It is organic and has no added fillers or sugar.
But if you want to make you own, you can just combine the following spices together:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Store this spice mixture in a sealed container at room temperature for up 6 months.
Other Keto Desserts To Try
After one bite, these will become one of your favorite fall treats. If you are looking for other great autumn sweets, try these other keto desserts, you'll love them too.
How to Freeze Pumpkin Muffins
These muffins freeze beautifully. Then when you are ready to thaw them and eat them, just pull one out and leave it in the refrigerator overnight.
To freeze the muffins, let them cool completely first. Then, wrap them up individually in plastic wrap. Place the muffins in a plastic bag or another freezer container.
Re-heating them is simple. Let them thaw overnight in the refrigerator. Then heat them in the oven.
To do that, wrap them in parchment paper and place them in a 350°F oven for 10-15 minutes.
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For the Pumpkin Batter
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup granular erythritol
- 6 tablespoons softened butter
- 2 eggs
- 1/4 cup coconut oil
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
For the Cream Cheese Filling
For the Pumpkin Batter
- Heat your oven to 350°F.
- In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, xanthan gum, ground cinnamon, pumpkin pie spice, salt, and granular erythritol.
- Use an electric mixer to beat in the softened butter to the dry ingredients until the mixture resembles coarse sand.
- Rinse off your electric mixer beaters.
- In a separate medium bowl, use the electric mixer to beat together the eggs, coconut oil, pumpkin puree, vanilla extract, and almond milk.
- Add this wet mixture into the dry mixture.
- Beat once again until combined and set aside.
For the Cream Cheese Filling
- In a separate medium bowl, use an electric mixer to beat together the cream cheese, confectioner erythritol, and vanilla extract until combined and set aside.
- Line a muffin tin with cupcake liners and place about 1/4 cup of batter into the 12 wells. (Reserve about a cup of the pumpkin batter in a small bowl.)
- Form a hole in the center of each muffin batter and fill with roughly 1 1/2 teaspoons of the cream cheese mixture. (You should have some filling leftover to use in Step 4.)
- Cover the cream cheese slightly with the reserved pumpkin batter.
- Top each muffin evenly with the remaining cream cheese mixture and use a toothpick or knife to swirl the pumpkin batter into the cream cheese slightly.
- Bake for 18-20 minutes 350°F or until the muffins are golden brown on top.
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!