Go Back
–+ servings
keto pumpkin muffins recipe

Keto Pumpkin Cream Cheese Muffins

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 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

For the best texture, ensure all ingredients are at room temperature before mixing. You can also add a sprinkle of pumpkin seeds on top of the muffins before baking for a delightful crunch. Adjust the sweetness to your taste by adding more or less erythritol sweetener.
Tried this recipe?Let us know how it was!