Name: Keto Pumpkin Cream Cheese Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ½ cup butter, softened; ⅔ cup granular sugar replacement; 4 large eggs; ¾ cup 100% pure pumpkin; 1 teaspoon vanilla extract; 1½ cups almond flour; ½ cup coconut flour; 4 teaspoons baking powder; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 8 ounces cream cheese, softened

Celebrate the flavors of fall with these Keto Pumpkin Cream Cheese Muffins, a deliciously easy recipe that combines the warmth of pumpkin spice with creamy goodness for a guilt-free indulgence.

The holidays are approaching, and what better way to enjoy the season than by indulging in delicious desserts that won’t throw you off your keto diet?

In this blog, we’ll walk you through an amazing keto pumpkin cream cheese muffin recipe, perfect for your festive cravings. This recipe is low in carbs and packed with the seasonal flavors you love. These muffins are so delightful, that you’ll want to make them every day!

Getting Started: Essential Ingredients and Tools

Before we dive into the step-by-step process, let’s gather all the ingredients and tools you’ll need to prepare these scrumptious keto pumpkin cream cheese muffins.

Ingredients

Butter: ½ cup (1 stick), softened
Granular sugar replacement: ⅔ cup (Swerve granular sugar or any preferred brand)
Eggs: 4 large eggs
100% pure pumpkin: ¾ cup
Vanilla extract: 1 teaspoon (or vanilla bean paste for a richer flavor)
Almond flour: 1½ cups
Coconut flour: ½ cup
Baking powder: 4 teaspoons
Pumpkin pie spice: 2 teaspoons
Salt: ½ teaspoon
Cream cheese: 8 ounces, softened
Additional granular sweetener: 1 tablespoon

Tools

Large mixing bowl
Hand mixer
Spatula
Muffin tin with liners (preferably silicone for easy release)
Toothpick or skewer for swirling

Step-by-Step Instructions

Preparing the Muffin Base

Cream the Butter and Sweetener Begin by placing ½ cup of softened butter in a large mixing bowl. Add ⅔ cup of granular sugar replacement to the bowl. Using a hand mixer, cream the butter and sweetener together until the mixture is light and fluffy. This step may take a few minutes but is crucial for achieving the right texture.
Add the Eggs Crack one egg into the butter-sweetener mixture and blend it in using the hand mixer. Repeat this process for each of the remaining three eggs, ensuring that each egg is fully incorporated before adding the next.
Mix in the Pumpkin and Vanilla Measure out ¾ cup of 100% pure pumpkin and add it to the egg mixture. Pour in 1 teaspoon of vanilla extract, mixing everything well until you have a smooth blend.

Combining the Dry Ingredients

Mix the Flours and Spices In a separate bowl, combine the dry ingredients. Start with 1½ cups of almond flour and ½ cup of coconut flour. Add 4 teaspoons of baking powder, 2 teaspoons of pumpkin pie spice, and ½ teaspoon of salt. Stir these ingredients together until they are well combined, breaking up any clumps of flour.
Incorporate the Dry Ingredients Gradually add the dry ingredient mixture to the wet ingredients, mixing until no traces of flour remain. Avoid overmixing to ensure the muffins stay light and fluffy.

Filling the Muffin Tins

Prepare the Muffin Liners Line your muffin tin with silicone liners (or regular paper liners if you prefer). This recipe should yield 12 muffins. Using a scoop or spoon, fill each liner with the batter, flattening the tops as you go. Since the batter is thick, fill each liner to the top.

Making the Cream Cheese Mixture

Blend the Cream Cheese and Sweetener In your next bowl, combine 8 ounces of softened cream cheese with 1 tablespoon of granular sweetener. Use a spatula to mix these ingredients together until you have a smooth, creamy mixture.
Add the Cream Cheese to the Muffins Using a tablespoon, place a dollop of the cream cheese mixture on top of each muffin. Then, take a toothpick or skewer and swirl the cream cheese into the muffin batter. This doesn’t need to be perfect; just ensure the cream cheese is evenly distributed.

Baking the Muffins

Preheat and Bake Preheat your oven to 350°F (175°C). Once preheated, place the muffin tin in the oven and bake for 20 to 25 minutes. The muffins are done when a toothpick or fork inserted into the center comes out clean.
Cool and Enjoy Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to finish cooling. Once cooled, they are ready to be enjoyed!

Final Thoughts and Servings

One of the best parts about these muffins is how versatile they are. Enjoy them warm, straight from the oven, paired with a cup of coffee for a perfect breakfast or snack. The cream cheese adds a decadent touch, while the pumpkin and spices evoke the cozy feelings of fall.

Serving Suggestions

Coffee Pairing: These muffins are delightful with a hot cup of coffee or a latte.
Storage Tips: Keep the muffins in an airtight container for up to a week. You can also freeze them for longer storage and reheat in the microwave.
Customization: Feel free to add some chopped nuts or a few low-carb chocolate chips for added texture and flavor.

Community Engagement

If you try this recipe, we’d love to hear about your experience! Share your results and pictures on our Facebook page – the link can be found in the description below. Engaging with our community not only helps others learn from your experience but also creates a supportive space for sharing keto-friendly recipes and tips.

Conclusion

These keto pumpkin cream cheese muffins are an absolute hit for the holiday season or any time you’re craving a sweet, guilt-free treat. They are easy to make, incredibly flavorful, and fit perfectly within a low-carb lifestyle. So go ahead, roll up your sleeves, and bake a batch. Happy baking!