Keto Pumpkin Cream Cheese Muffins
User Reviews
5
Keto Pumpkin Cream Cheese Muffins
Description
This recipe produces eight muffins combining pumpkin puree, coconut flour, eggs, melted butter, and sweetener with spices including pumpkin spice, cinnamon, and vanilla extract. The use of coconut flour creates a dense but tender texture, while the pumpkin adds moisture and autumnal flavor. The batter rests briefly to allow the coconut flour to absorb moisture, ensuring the best crumb.
A cream cheese swirl made with softened cream cheese, heavy whipping cream, powdered sweetener, and vanilla extract is dolloped on top of each muffin and swirled into the batter, adding richness and a tangy contrast to the spicy pumpkin base. Chopped walnuts are folded into the batter and sprinkled on top for texture and nutty flavor.
The muffins bake at 180°C (350°F) for an appropriate time until set, with the cream cheese topping slightly browned but not overcooked. These muffins fit well as breakfast items or snacks within a keto diet, offering controlled net carbs and seasonal pumpkin flavor. They store well refrigerated for up to five days or can be frozen for up to three months.
Using digital scales to measure coconut flour is recommended to achieve consistent results, as small variations affect texture. If the cheesecake topping browns faster than the muffins are done, loosely cover with foil to prevent burning while baking through.
Ingredients
- ¾ cup pumpkin 180g, puree
- 4 egg 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 walnuts 40g, optional, chopped
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
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 with about 3.3g net carbs each, or 2.9g without walnuts.
- Store muffins in the refrigerator for up to 5 days or freeze for up to 3 months.
- Using digital scales for measuring coconut flour ensures best texture.
- If the cream cheese topping browns before muffins are fully baked, cover with foil to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Total Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 20.9g | 32% |
| Saturated Fat | 11.1g | 56% |
| Fiber | 2.8g | 11% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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