Imagine the aroma of warm spices like cinnamon and nutmeg wafting through your kitchen as these delightful Keto Pumpkin Cream Cheese Muffins bake to perfection.
These cozy, low-carb treats are incredibly simple to make, offering a comforting indulgence that’s sure to become a favorite.
Watch as the creamy cheese filling melds with the pumpkin batter, creating a delicious transformation.
Let’s bring these scrumptious muffins to life and enjoy a taste of autumn bliss!
Kitchen Tools Required
- 1 Muffin tin
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Measuring cup set
- 1 Oven
Ingredients
- 1 cup Almond flour
- 1/2 cup Pumpkin puree
- 1/4 cup Erythritol sweetener
- 2 Large eggs
- 1/4 cup Coconut oil, melted
- 1 tsp Baking powder
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Salt
- 4 oz Cream cheese, softened
- 1 tbsp Erythritol sweetener (for cream cheese)
- 1/2 tsp Vanilla extract
Cook & Prep Time
To efficiently manage your time while making Keto Pumpkin Cream Cheese Muffins, follow this timeline:
- Reading & Gathering Ingredients (5 minutes)
- Read through the recipe instructions carefully.
- Gather all the necessary ingredients and equipment.
- Preparation (10 minutes)
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Measure out all the ingredients.
- Whisk together the dry ingredients: almond flour, erythritol sweetener, baking powder, cinnamon, nutmeg, and salt.
- Mix the wet ingredients: Pumpkin puree, eggs, and melted coconut oil with the dry ingredients until well combined.
- In a separate small bowl, prepare the cream cheese mixture by mixing softened cream cheese with erythritol sweetener and vanilla extract until smooth.
- Assembly (5 minutes)
- Fill each muffin liner halfway with the pumpkin batter.
- Add a small dollop of cream cheese mixture to the center of each muffin.
- Cover with remaining pumpkin batter until each liner is about 3/4 full.
- Baking (25 minutes)
- Bake the muffins in the preheated oven for 25 minutes or until a toothpick inserted comes out clean.
- Cooling (10 minutes)
- Let muffins cool in the tin for 10 minutes before transferring them to a wire rack.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, whisk together almond flour, erythritol sweetener, baking powder, cinnamon, nutmeg, and salt.
Add pumpkin puree, eggs, and melted coconut oil to the dry ingredients and mix until well combined.
In a small bowl, mix softened cream cheese with 1 tablespoon erythritol sweetener and vanilla extract until smooth.
Fill each muffin liner halfway with pumpkin batter.
Add a small dollop of cream cheese mixture to the center of each muffin.
Cover with remaining pumpkin batter until each liner is about 3/4 full.
Bake for 25 minutes or until a toothpick inserted comes out clean.
Let muffins cool in the tin for 10 minutes before transferring to a wire rack.
Serving Tips
- Whipped Cream: Add a dollop of sugar-free whipped cream on top for extra indulgence.
- Fresh Berries: Serve with a side of fresh strawberries or blueberries to balance the richness with a burst of freshness.
- Coffee or Tea: Pair with a hot cup of coffee or herbal tea for a cozy, comforting treat.
- Pumpkin Spice Latte: Complement with a keto-friendly pumpkin spice latte for a seasonal flavor pairing.
- Nuts: Sprinkle some chopped pecans or walnuts over the muffins for added texture and nutty flavor.
Storage
To store Keto Pumpkin Cream Cheese Muffins, place them in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months for longer shelf life.
Freezing
To freeze Keto Pumpkin Cream Cheese Muffins, wrap each cooled muffin in plastic wrap.
Place in an airtight container. Freeze.
Thaw at room temperature or reheat in the microwave.
Reheating
To reheat Keto Pumpkin Cream Cheese Muffins, place them in a preheated oven at 300°F for 5-10 minutes.
Alternatively, microwave on medium power for 15-20 seconds.
Final Thoughts
In summary, Keto Pumpkin Cream Cheese Muffins are a delightful treat that perfectly balances a creamy center with a moist, pumpkin-flavored exterior.
These muffins aren’t only easy to make but also satisfyingly low in carbs, making them a great option for those following a keto diet.
By incorporating almond flour and erythritol sweetener, you can enjoy a guilt-free dessert that doesn’t compromise on taste.
Remember to allow the muffins to cool completely before serving to guarantee the cream cheese center sets nicely.
Whether enjoyed as a breakfast treat or a sweet snack, these muffins are sure to become a favorite in your keto recipe repertoire.
Frequently Asked Questions
Can I Use a Different Sweetener Instead of Erythritol?
Yes, you can substitute erythritol with monk fruit sweetener or stevia for a similar keto-friendly option. These alternatives maintain low carb content while offering sweetness, helping you stick to your health goals without compromising taste.
How Many Carbs Are in Each Muffin?
Each muffin contains approximately 4 grams of net carbs. You achieve this by using almond flour instead of regular flour and erythritol as a sweetener. Both ingredients greatly reduce the overall carbohydrate content, supporting your keto lifestyle.
Are These Muffins Gluten-Free?
Yes, they’re gluten-free. You use almond flour, not wheat flour, which eliminates gluten. This makes them suitable for gluten-sensitive diets. Always check other ingredients for cross-contamination if you’re highly sensitive to gluten.
Can I Substitute Almond Flour With Coconut Flour?
You can’t directly substitute almond flour with coconut flour due to their different absorbency levels. Coconut flour requires more liquid and eggs. For a healthier option, use a blend to maintain the keto-friendly, nutrient-rich balance.
What Can I Use Instead of Cream Cheese?
You can substitute cream cheese with Greek yogurt or cottage cheese for a protein boost. Both options maintain a creamy texture and provide beneficial probiotics. Just blend them until smooth to achieve the desired consistency.
Keto Pumpkin Cream Cheese Muffins
Equipment
- 1 muffin tin
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 Oven
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup erythritol sweetener
- 2 large eggs
- 1/4 cup coconut oil melted
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 oz cream cheese softened
- 1 tablespoon erythritol sweetener for cream cheese
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together almond flour, erythritol sweetener, baking powder, cinnamon, nutmeg, and salt.
- Add pumpkin puree, eggs, and melted coconut oil to the dry ingredients and mix until well combined.
- In a small bowl, mix softened cream cheese with 1 tablespoon erythritol sweetener and vanilla extract until smooth.
- Fill each muffin liner halfway with pumpkin batter.
- Add a small dollop of cream cheese mixture to the center of each muffin.
- Cover with remaining pumpkin batter until each liner is about 3/4 full.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the tin for 10 minutes before transferring to a wire rack.
Notes
