Keto Pumpkin Cream Cheese Muffins – The Perfect Low-Carb Fall Treat

When the air turns crisp and pumpkin spice season arrives, nothing feels more comforting than a batch of warm, freshly baked muffins. These Keto Pumpkin Cream Cheese Muffins deliver all the cozy flavors of fall without the sugar and carbs. They’re moist, rich, and perfectly spiced, featuring a creamy swirl of sweetened cream cheese in every bite. Whether you’re following a ketogenic lifestyle or just trying to cut back on carbs, this recipe is sure to satisfy your pumpkin cravings in the healthiest way possible.

Why I Love This Recipe

There’s something magical about the aroma of pumpkin and cinnamon filling the kitchen. I love this Keto Pumpkin Cream Cheese Muffins recipe because it captures that nostalgic autumn flavor while keeping my macros on track. Traditional pumpkin muffins are loaded with sugar and flour, but this version swaps them out for almond flour, pumpkin purée, and keto-friendly sweeteners. The result? Muffins that taste just like your favorite coffee shop treat—but without the guilt.

These muffins are perfect for meal prep too. I often make a double batch on Sunday and enjoy them all week long with my morning coffee. They freeze beautifully, reheat in seconds, and taste just as fresh. Plus, the cream cheese center adds a luscious, cheesecake-like texture that makes every bite indulgent yet low in carbs.

Key Ingredients

Every great keto recipe starts with a solid foundation of clean, low-carb ingredients. Here’s what makes these Keto Pumpkin Cream Cheese Muffins so delicious and perfectly balanced.

Almond Flour: This is the base of the muffin, providing structure while keeping it low in carbs. Choose blanched almond flour for the lightest texture.

Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling. It adds moisture, flavor, and that signature orange hue.

Eggs: Eggs help the muffins rise and give them a fluffy, tender crumb.

Erythritol or Monk Fruit Sweetener: A keto-friendly sweetener that gives just the right amount of sweetness without raising blood sugar.

Pumpkin Pie Spice: A cozy mix of cinnamon, nutmeg, ginger, and cloves. You can make your own blend or use store-bought.

Cream Cheese Filling: Cream cheese, sweetener, and a touch of vanilla extract combine to create the creamy swirl in the center.

Baking Powder & Salt: Essential for balance and lift.

Vanilla Extract: Rounds out the flavors beautifully.

Step-by-Step Instructions

These Keto Pumpkin Cream Cheese Muffins are simple to make and come together in under 30 minutes. Follow these easy steps for bakery-style results every time.

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or use silicone molds.
2. Prepare the Cream Cheese Filling: In a small bowl, beat together softened cream cheese, erythritol, and vanilla until smooth and creamy. Set aside.
3. Mix the Dry Ingredients: In a large bowl, whisk together almond flour, baking powder, pumpkin pie spice, and salt.
4. Add the Wet Ingredients: In another bowl, mix pumpkin purée, eggs, sweetener, melted butter, and vanilla extract until fully combined.
5. Combine the Mixtures: Pour the wet ingredients into the dry and stir until a smooth batter forms. Don’t overmix.
6. Assemble the Muffins: Fill each muffin cup about halfway with batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter until the cups are about ¾ full.
7. Bake to Perfection: Bake for 20–25 minutes or until a toothpick inserted in the center comes out mostly clean (the cream cheese layer will stay soft).
8. Cool and Serve: Allow muffins to cool for 10 minutes in the pan before transferring them to a rack. Enjoy warm or chilled.

These Keto Pumpkin Cream Cheese Muffins are tender, lightly spiced, and perfectly sweet. They pair beautifully with coffee, tea, or a pumpkin spice latte for the ultimate fall treat.

Nutrition Breakdown

To help you keep track of your keto macros, here’s the approximate nutrition info per muffin:

Nutrient	Amount per muffin
Calories	185 kcal
Fat	15 g
Net Carbs	3 g
Protein	6 g

You Must Try These Variations

If you love the base recipe for Keto Pumpkin Cream Cheese Muffins, here are a few fun twists to keep things exciting:

• Add Nuts: Stir in chopped pecans or walnuts for a crunchy texture.
• Chocolate Chip Version: Add sugar-free chocolate chips for a decadent treat.
• Coconut Flour Mix: Replace ¼ cup almond flour with coconut flour for a denser muffin.
• Frosted Muffins: Top cooled muffins with a keto cream cheese frosting for a dessert-style version.
• Mini Muffins: Make bite-sized versions for easy portion control and snacking.

Pro Tips

1. Use Room Temperature Ingredients: Cream cheese and eggs blend better when they’re not cold, giving you a smoother texture.
2. Don’t Overmix the Batter: Overmixing can make muffins dense. Stir just until combined.
3. Let Them Cool: Allow the muffins to cool completely before storing to prevent condensation and sogginess.
4. Sweeten to Taste: Adjust the amount of sweetener depending on your preference. Some keto sweeteners are sweeter than others.
5. Store Properly: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Conclusion

These Keto Pumpkin Cream Cheese Muffins are a delicious reminder that you can enjoy the cozy flavors of fall without breaking your low-carb goals. They’re simple to make, packed with nutrients, and taste like a cross between pumpkin pie and cheesecake. Perfect for breakfast, a snack, or even dessert, these muffins will quickly become a seasonal favorite. Bake a batch today and treat yourself to the ultimate guilt-free indulgence this autumn.

Print