Keto Pumpkin Cream Cheese Muffins

Name: Keto Pumpkin Cream Cheese Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 serving
Ingredients: ¾ cup pumpkin puree; 4 eggs; ½ cup plus 1 tablespoon coconut flour; ⅓ cup butter; ¼ cup granulated sweetener; 1 teaspoon baking powder; 1 teaspoon pumpkin spice; 1 teaspoon cinnamon; 1 teaspoon vanilla; ⅓ cup chopped walnuts; ½ cup cream cheese; 1 ½ tablespoon heavy whipping cream; 4 teaspoon powdered sweetener; ½ teaspoon vanilla extract

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8
Calories
233 kcal
Course
Dessert, Snacks
Cuisine
British

Keto Pumpkin Cream Cheese Muffins

Raiden Walker

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Make these fluffy keto pumpkin cheesecake muffins in just 35 minutes! This recipe is a hit with my whole family. It is brimming with rich autumn flavours.

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Ingredients

Servings

¾ cup pumpkin puree 180g
4 eggs large, room temperature
½ cup plus 1 tablespoon coconut flour 75g
⅓ cup butter 80g, melted and cooled
¼ cup granulated sweetener 50g
1 teaspoon baking powder
1 teaspoon pumpkin spice
1 teaspoon cinnamon
1 teaspoon vanilla
⅓ cup chopped walnuts 40g, optional

Cream Cheese Swirl

½ cup cream cheese softened, /120g
1 ½ tablespoon heavy whipping cream
4 teaspoon powdered sweetener or to taste
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan. Line a muffin pan with paper cups.
In a food processor or in a bowl with a hand-held electric blender, mix the eggs until frothy, pale and double in size - about 2 minutes.
Add the butter, pumpkin puree and vanilla and blend until combined.
Sir together the dry ingredients in a separate bowl (leaving out the walnuts), then add them to the pumpkin mix and blend until smooth.
Last, fold in the walnuts, keeping about 2 tablespoon aside for the top.
Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture.
Then scoop into a muffin pan.
Mix the filling (cream cheese, cream, vanilla extract and powdered sweetener) in a small bowl using a spoon. Dollop on top of the batter and swirl in with a skewer or toothpick. Option to press a little deep into the middle of the batter too if you prefer some in the middle. Top with a sprinkling of reserved chopped nuts.
Bake around 25 minutes or until lightly browned on top and you can insert and remove a skewer without it being sticky.

Notes

Makes 8 muffins. 3.3g net carbs per muffin including walnuts. 2.9g net carbs without walnuts.
Store in the fridge for up to 5 days or freeze for up to 3 months.
As with all coconut flour recipes, you will get best results if you measure using digital kitchen scales.
If your muffins aren't done yet but the cheesecake topping has set and is starting to brown, loosely place aluminium foil over the tops.