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Keto Pumpkin Cream Cheese Muffins
5 from 57 votes

Keto Pumpkin Cream Cheese Muffins

Keto Pumpkin Cream Cheese Muffins are moist, low-carb muffins made with pumpkin puree, coconut flour, eggs, and warm spices like cinnamon and pumpkin spice. Swirled with a creamy mixture of cream cheese and sweetener, and topped with walnuts, these muffins offer a tender crumb with a rich, flavorful filling. Ideal for those following keto or low-carb diets who want a seasonal treat.

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

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

    Cup of Yum
  1. Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan. Line a muffin pan with paper cups.
  2. 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.
  3. Add the butter, pumpkin puree and vanilla and blend until combined.
  4. Sir together the dry ingredients in a separate bowl (leaving out the walnuts), then add them to the pumpkin mix and blend until smooth.
  5. Last, fold in the walnuts, keeping about 2 tablespoon aside for the top.
  6. Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture.
  7. Then scoop into a muffin pan.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 233

% 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.