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5 from 3 votes

Keto Pumpkin Muffins with Cream Cheese

These Keto Pumpkin Muffins with Cream Cheese are the perfect treat for fall. They feature the irresistible combination of pumpkin spice, tangy cream cheese, and sweet vanilla. These muffins are keto, low-carb, grain-free, and gluten-free!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 Servings
Calories: 249kcal

Ingredients

For the Pumpkin Muffin 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

  • 8 oz. softened cream cheese
  • 1/2 cup confectioner erythritol
  • 1 teaspoon vanilla extract

Instructions

For the Pumpkin Muffin 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 fully 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.

To Assemble

  • Line a muffin tin with cupcake liners and place about 1/4 cup of batter into each of the 12 liners. (Don't overfill them and reserve about 1/2 cup of the pumpkin batter.)
  • Form a hole in the center of each scoop of muffin batter using your finger or the back of a spoon. You want the cavity to be big enough to fill with your cream cheese mixture.
  • Fill each hole with roughly 1 1/2 teaspoons of the cream cheese mixture. (Reserve about 1/2 cup of the cream cheese mixture.)
  • Take the rest of the pumpkin batter that you reserved and spoon a small dollop (about 2 teaspoons) on the top of each muffin. It doesn't have to cover the cream cheese fully.
  • Top each muffin evenly with 2 teaspoons of the reserved cream cheese mixture and use a toothpick or knife to swirl the pumpkin batter into the cream cheese slightly.
  • Bake for 18-20 minutes or until the muffins are golden brown on top and cooked throughout.

Notes

  • Make your own confectioners erythritol. If you don't have this on hand, you can add granular erythritol to a food processor and process until it becomes a powder. It should have the look and feel of powdered sugar.
  • Use cupcake liners. This muffin batter is really sticky so we recommend using liners in the muffin tin. Paper, silicone, or foil liners all work.
  • Baking times vary. Every oven is different so if the muffins aren't cooked through after 20 minutes, cover the muffin tin with foil (so the tops don't burn) and keep baking the muffins checking them every 5 minutes until they are fully cooked.
  • Storage. Store any leftover muffins in a sealed container at room temperature for one day and then store in the refrigerator for up to 7 days after that.

Nutrition

Calories: 249kcal | Carbohydrates: 7g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 301mg | Potassium: 60mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2133IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg