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# Keto Pumpkin Cream Cheese Muffins
- URL: https://www.courtneyspantry.com/keto-pumpkin-cream-cheese-muffins/
- Published: 2026-10-21T12:30:00.000Z
- Updated: 2026-10-21T12:30:00.000Z
- Author: Courtney Skye
- Tags: Desserts, Recipes

Pumpkin muffins with a cheesecake surprise in the middle! 🎃🧁

Pumpkin season is the perfect excuse to make something a little more special than an ordinary muffin. I love the idea of biting into a soft, warmly spiced pumpkin muffin and discovering that creamy cheesecake center waiting inside. It makes every bite feel like a little fall treat. 🤎

The muffins are moist and tender, filled with cozy pumpkin spice flavor and a smooth, tangy cream cheese filling that balances the sweetness beautifully. These keto pumpkin cream cheese muffins are a delicious low-carb treat to enjoy with your morning coffee or whenever an autumn dessert craving strikes.

**Yield:** 12 muffins

## Ingredients

### Pumpkin Muffins

- ¼ cup unsalted butter, softened (57 g)
- ¾ cup granulated keto sweetener, such as Swerve, erythritol, or a monk fruit-erythritol blend (about 150 g)
- 2 large eggs (100 g)
- 1 cup pure pumpkin puree (245 g)
- 1 tsp vanilla extract (5 ml)
- 2 cups almond flour (224 g)
- 2 tsp pumpkin pie spice (about 4 g)
- 1 tsp baking soda (5 g)
- ¼ tsp salt (1.5 g)

### Cream Cheese Filling

- 6 oz cream cheese, softened (170 g)
- 4 tbsp powdered keto sweetener, such as powdered erythritol or a powdered monk fruit blend (about 32 g)
- 1 tsp vanilla extract (5 ml)

## Directions

1. **Prepare the oven:** Preheat to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or lightly grease each cup.
2. **Make the cream cheese filling:** In a small bowl, beat the softened cream cheese, powdered sweetener, and vanilla extract until smooth. Set aside.
3. **Cream the butter and sweetener:** In a large bowl, beat the softened butter and granulated keto sweetener until the mixture looks lighter and fluffy.
4. **Add the wet ingredients:** Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract. Mix until combined.
5. **Add the dry ingredients:** Add the almond flour, pumpkin pie spice, baking soda, and salt. Stir until no dry patches remain and the batter is evenly mixed.
6. **Fill the muffin cups:** Divide the pumpkin batter evenly among the 12 prepared muffin cups.
7. **Add the filling:** Spoon about 1 tablespoon of cream cheese filling onto each muffin. Use a toothpick or the tip of a knife to gently swirl it into the batter.
8. **Bake:** Bake for about 25 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean. Avoid testing directly in the cream cheese swirl.
9. **Cool:** Let the muffins cool in the pan for several minutes before transferring them to a wire rack to cool completely.

## Storage

Because these muffins contain cream cheese filling, store them in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or let them sit at room temperature briefly before serving.

## MACROS

**Per muffin (1 of 12):**

- **Calories:** 208 kcal
- **Fat:** 19 g
- **Protein:** 6 g
- **Total Carbs:** 7 g
- **Fiber:** 3 g
- **Net Carbs:** 4 g