There is no better way to welcome fall than with these keto pumpkin cream cheese muffins! A tender and cake-like pumpkin muffin, topped with a delicious dollop of sweetened cream cheese make these muffins absolute perfection!
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Muffins are my favorite breakfast pastry. I mean, they are basically an excuse to eat cake for breakfast and that is something I can get down with.
These keto-friendly pumpkin muffins are super easy to make, and once baked they can even be frozen so that you can easily keep them on hand for whenever the mood strikes.
What you’ll need to make these keto pumpkin muffins
- Cream cheese – You can sub traditional cream cheese with 1/3 less fat cream cheese. I do not recommend fat-free cream cheese.
- Vanilla extract
- Pumpkin Puree – Be sure that you are buying 100% pumpkin puree and not pumpkin pie filling.
- Butter – you can swap this with coconut oil or ghee.
- Almond Flour – I haven’t tried these muffins with coconut flour so if you want to swap, do so at your own risk 🙂
- Vanilla Protein Powder – Protein powder improves the texture of gluten-free and keto baked goods. You can swap with unflavored protein powder, but you may need to add a bit of extra vanilla extract and sweetener.
- Baking Powder
- Pumpkin Pie Spice
- Sweetener – I use powdered sweetener in the cream cheese portion and brown sugar substitute in the muffins. You can, however, use just powdered sweetener in both. I always use Lakanto Monk Fruit Sweetener. It tastes great and doesn’t get as grainy as other low carb sweeteners do.
Right now you can get 10% off of all Lakanto products with the code “THISMOMSMENU” when you order from the Lakanto Website!
How to freeze the muffins for later:
As I mentioned above, these muffins freeze so well! Simply bake as directed then allow them to cool completely. Once cool, transfer them to a tightly sealed, freezer-safe container.
When you are ready to eat them, allow them to thaw in the fridge or microwave on medium powder for 30 – 60 seconds.
Be sure to check out these other great recipes:
- Orange Cherry Muffins | Keto, Gluten-Free
- Keto Pumpkin Scones
- Low Carb Pumpkin Pancakes
- Low Carb Sausage Pancake Muffins
- Keto Pumpkin Snickerdoodle Cookies
- Keto Pumpkin Ice Cream
- Triple Layer Pumpkin Dessert | Keto
Keto Pumpkin Cream Cheese Muffins
- Preheat the oven to 350° F and grease a muffin tin or large loaf pan with nonstick spray or line with muffin liners.
- In a medium bowl combine the cream cheese, sweetener, vanilla, and egg. Beat with an electric mixer until light and fluffy, Then place in the refrigerator.
- In a large bowl, combine the pumpkin puree, eggs, butter, sugar substitute, and vanilla. Beat with an electric mixer until smooth and the sweetener has begun to melt then set aside.
- In a medium bowl, combine the almond flour, protein powder, salt, baking powder, and pumpkin pie spice. Mix well.
- Add half of the almond flour mixture into the pumpkin mixture. Stir until well combined, then repeat with the remaining almond flour mixture.
- Evenly distribute the pumpkin batter between 12 muffin cups, using about ¼ cup of batter per cup. Using a small spoon, make a small depression in the center of each muffin.
- Remove the cream cheese filling from the fridge and add about 1 tablespoon of the mixture into the depression of each muffin.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the pumpkin portion comes out clean. *note the cream cheese portion will only be soft;y set, and will firm up more upon cooling.
- Allow the muffins to cool before removing from the muffin tin. Enjoy immediately or store in the fridge.