Keto Pumpkin Cream Cheese Muffins

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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Author Sabra - This Mom's Menu


Cream Cheese Filling

Pumpkin 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.


Serving: 1muffin | Calories: 143kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 130mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2688IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg