Keto Pumpkin Cream Cheese Muffins

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