Keto Pumpkin Muffins With Cream Cheese

Can’t help falling in love with cute little muffins while on keto diet? Treat yourself these keto pumpkin muffins with cream cheese.

Made with almond flour, coconut flour, pumpkin puree, eggs and cream cheese, these cupcakes will make you desperate for one more bite while keeping you going on your diet. Here is the recipe!

Keto Pumpkin Muffins With Cream Cheese

Recipe by Anna SmallingCourse: Snacks, BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

261

kcal

Can’t help falling in love with cute little muffins while on keto diet? Treat yourself these keto pumpkin muffins with cream cheese.

Ingredients

• 200g wheat floor

• 1 tbsp vegetable oil

• 2 tsp sugar

• 3 cups water3/4 cup pumpkin puree

• 1 1/2 cup almond flour

• 1/2 cup coconut flour

• 8 oz cream cheese, softened

• 1/2 cup butter, softened

• 2/3 cup erythritol sweetener (Swerve)

• 4 large eggs

• 1 tsp vanilla extract

• 4 tsp baking powder

• 2 tsp pumpkin spice

• 1/2 tsp salt

Directions

• Preheat the oven to 350°F. Grease a muffin pan, or line with paper muffin cups.
• In a large mixing bowl, combine butter and sweetener. Whisk until light and fluffy.
• Add eggs to the bowl, one at a time, and mix well to combine. Add pumpkin puree and vanilla; mix well to combine.
• In another bowl, put together almond flour, coconut flour, baking powder, pumpkin spice, and salt. Break up any lumps of almond flour or coconut flour.
• Add the dry ingredients to the wet ingredients, and stir to combine.
• Divide the batter into the prepared muffin tins. Add a generous tablespoon of softened cream cheese to each muffin. Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together.
• Bake in preheated oven for 20 – 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Notes

• Garnish these pumpkin muffins with diced strawberries or any low-carb fresh fruits to your liking. Enjoy!

Keto Pumpkin Muffins with Cream Cheese – Tips & Notes

Keto-friendly:

• These muffins are low-carb and keto-friendly, thanks to almond flour, coconut flour, and erythritol.
• Each muffin has a rich, moist texture without using wheat flour or sugar.

Batter tips:

• Make sure the cream cheese and butter are fully softened for a smooth batter.
• Almond flour can clump easily; sift or break up lumps before mixing with wet ingredients.
• Stir gently when combining dry and wet ingredients to avoid overmixing, which can make muffins dense.

Cream cheese swirl:

• Drop a spoonful of softened cream cheese on top of each muffin and swirl lightly with a toothpick for a marbled effect.
• Don’t overmix the swirl—just enough to create ribbons of cream cheese.

Baking tips:

• Oven temperatures vary: start checking at 20 minutes. Insert a toothpick into the center to ensure doneness; it should come out clean or with a few moist crumbs.
• Use a silicone or parchment-lined muffin pan to prevent sticking and make cleanup easy.

Serving suggestions:

• Enjoy warm with a pat of butter or sugar-free whipped cream.
• Can also be topped with a light dusting of cinnamon or chopped pecans for extra texture.

Storage:

• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze leftover muffins individually and thaw as needed for a quick keto-friendly snack.

Pro tip:

• For extra fluffy muffins, separate the eggs, beat the whites to soft peaks, and fold them gently into the batter at the end. This adds lift without affecting keto compliance.