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    Home » Recipes

    Published: Oct 1, 2019 ·Updated: Mar 19, 2020 by Sabra · 1 Comment

    Keto Pumpkin Cream Cheese Muffins

    Jump to Recipe Rate this Recipe

    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!

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    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.

    a keto pumpkin cream cheese muffin sliced in half, sitting on a white plate with a cup of coffee in the background

    What you'll need to make these keto pumpkin muffins

    • Cream cheese - You can sub traditional cream cheese with ⅓ less fat cream cheese. I do not recommend fat-free cream cheese.
    • Vanilla extract
    • Eggs
    • 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.
    • Salt
    • 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!

    keto pumpkin muffins in a muffin tin just after coming out of the oven

    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

    Sabra - This Mom's Menu
    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!
    5 from 3 reviewers
    Prevent your screen from going dark
    Servings 12 servings
    Prep Time 15 mins
    Cook Time 30 mins

    Equipment

    • Muffin Tin
    • Silicone Muffin Liners

    Ingredients
      

    Cream Cheese Filling

    • 4 oz Cream Cheese softened
    • 2 tablespoon Powdered Sweetener
    • ½ teaspoon Vanilla extract
    • 1 Egg

    Pumpkin Muffins

    • ¾ cup Pumpkin Puree
    • 2 Eggs
    • ¼ cup Butter softened
    • ½ cup Brown Sugar Substitute or sweetener of choice
    • 1 teaspoon Vanilla Extract
    • 1 cup Almond Flour
    • ¼ cup Low Carb Vanilla Protein Powder
    • ¼ teaspoon Salt
    • 2 teaspoon Baking Powder
    • 2 teaspoon Pumpkin Pie Spice

    Instructions
     

    • 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.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1muffinCalories: 143kcalCarbohydrates: 4gProtein: 4gFat: 13gSaturated Fat: 5gCholesterol: 61mgSodium: 130mgPotassium: 144mgFiber: 1gSugar: 1gVitamin A: 2688IUVitamin C: 1mgCalcium: 78mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    low carb pumpkin cream cheese muffin pinterest image
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    Reader Interactions

    Comments

    1. Veronica Kolze says

      October 02, 2021 at 8:43 pm

      I made this recipe and loved it! This is the first keto muffin recipe that I have tried that actually satisfied my coffee shop muffin cravings. Thank you so much!!!

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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