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Low Carb Keto Pumpkin Cream Cheese Muffins
5 from 39 votes

Low Carb Keto Pumpkin Cream Cheese Muffins

These Low Carb Keto Pumpkin Cream Cheese Muffins pair almond and coconut flours with pumpkin and warming pumpkin pie spice to create a moist and tender muffin. The inclusion of a cold cream cheese filling in the center adds a smooth, creamy texture contrast, while ingredients like psyllium husk add structure. Sweetened with monk fruit, the muffins provide a balanced sweet flavor without added sugars. They bake to a soft crumb ideal for keto and low carb diets, making them suitable for breakfast or a snack.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 246 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American

Ingredients

Low Carb and Keto Pumpkin Muffins
  • 2 cups almond flour blanched
  • ⅓ cup coconut flour
  • 1 cup pumpkin homemade or canned. If using canned, make sure it is made from pure pumpkins with no added sugar, puree
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup Monk Fruit Sweetener granulated
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup coconut oil use refined to avoid strong coconut smell, melted then cooled
  • 1 tablespoon psyllium husk (optional)
  • 6 tablespoon almond milk or your favorite plant-based milk
  • 4 egg at room temparature, medium-sized
  • 1 tablespoon apple cider vinegar (or lemon juice)
Cream Cheese Filling
  • 8 ounce cream cheese (about 230 grams)
  • ½ cup powdered monk fruit sweetener
  • 1 teaspoon vanilla extract

Instructions

Making the Cream Cheese Filling or Frosting
    Cup of Yum
  1. In a small bowl and using an electric or hand mixer, beat together cream cheese, powdered monk fruit sweetener, and vanilla extract until creamy and smooth. Cover it with a plastic wrap or cling-film, and keep in it the fridge to chill while you make the muffin batter. You want to keep the frosting as cold as possible, so it stays in the middle and does not spread during baking.
Making the Low Carb Pumpkin Muffin Batter
  1. Preheat the oven at 350 degrees F (about 177degrees C).
  2. Prepare the muffin tin by greasing it with some melted coconut oil or lining it with muffin liners.
  3. Using a medium-sized bowl, combine the dry ingredients - almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, psyllium husk, granulated monk fruit sweetener, and salt.
  4. In another bowl, prepare the wet ingredients by whisking eggs, pumpkin puree, apple cider vinegar, coconut oil, almond milk, and vanilla extract.
  5. Slowly add the dry ingredients into the bowl with the wet ingredients and combine properly until you obtain a nice smooth batter. Bear in mind that the dough will be slightly firm, and not as runny.
  6. Using an ice-cream scoop or a spoon, fill each muffin liner about halfway with batter. Place some of the frosting in the middle then top again with the rest of the batter. Scoop any leftover cheese filling on top. If you like, use a toothpick to make swirls on the surface. I like to sprinkle some pumpkin pie spice on top, just before popping them in the oven.
  7. Bake for about 20-30 minutes or until the tops turn golden brown and a toothpick inserted at the center comes out clean.
  8. Serve the keto pumpkin cream cheese muffins with a cup of coffee or tea for breakfast, or enjoy them as a healthy snack.

Notes

  • Use pure pumpkin puree without added sugar, homemade or canned, for best results.
  • Prepare the cream cheese filling chilled to help it stay centered during baking.
  • Consider making your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, and cloves.
  • Store finished muffins in the refrigerator due to the cream cheese filling.

Nutrition Information

Calories 246kcal (12%) Carbohydrates 8g (3%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 75mg (25%) Sodium 198mg (8%) Potassium 93mg (2%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 3511IU (70%) Vitamin C 1mg (1%) Calcium 105mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 8g 3%
Protein 7g 14%
Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 75mg 25%
Sodium 198mg 8%
Potassium 93mg 2%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 3511IU 70%
Vitamin C 1mg 1%
Calcium 105mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.