You will love these amazingly tasty, moist, light, and fluffy keto pumpkin muffins made with almond flour, coconut flour, and cream cheese! These pumpkin-spiced muffins are easy to make, gluten-free, and amazing to have for breakfast or brunch.
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why you will love this recipe
- Diet-friendly - they are grain-free, gluten-free, and keto.
- Easy to make.
- High in fiber.
- Perfect for fall - pumpkin is a wonderful fall or autumn crop- no better way to put it into good use than in a delicious low-carb breakfast muffin recipe!
ingredients
- Unsweetened pumpkin puree - use unsweetened pumpkin puree to keep sugar and net carb count low carb and keto-compliant.
- Almond flour and coconut flour - these are the perfect gluten-free and grain-free flour for making low-carb baked goodies. The coconut flour complements almond flour well in keto baking and that the two work amazingly together.
- Pumpkin pie spice, baking powder and baking soda.
- Medium-sized, room-temperature eggs.
- Almond milk - or any unsweetened plant-based milk.
- Granulated monk fruit sweetener - but also feel free to use your preferred low-carb sweetener.
- Psyllium husk (optional) - helps provide moisture and add structure.
- Coconut oil.
- Apple cider vinegar - or lemon juice.
- A pinch of salt
- Vanilla extract.
Here are the ingredients you will need to make the cream cheese filling (not pictured below):-
- Softened cream cheese.
- Powdered monk fruit sweetener - you want to use powdered and not granulated sweetener, otherwise, you will end up with a grainy cream-cheese frosting.
- Vanilla extract.
Useful tip: Now, I know it may sound like a lot of ingredients, but these are all keto staples, plus, once you have stocked your pantry, you can easily use them in other low-carb recipes.
This is a summary of the ingredients you will need to make keto pumpkin cream cheese muffins, as well as possible substitutions, if any. The detailed measurements and instructions have been provided in the recipe card below.
how to make Keto cream cheese pumpkin muffins
As you can guess from the name, making these keto cream cheese pumpkin muffins basically involves two steps namely:
- preparing the cheese filling or frosting (I recommend starting with this step).
- and making the muffin batter.
- Make the cream cheese frosting: 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 the 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 it as cold as possible, so it stays in the middle and does not spread during baking.
- Next, proceed on to make the batter. Preheat the oven then grease the muffin tin or line it with muffin liners. Combine the dry ingredients (almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, psyllium husk, granulated monk fruit sweetener, and salt).
- Prepare the wet ingredients - in another mixing bowl, whisk eggs, pumpkin puree, apple cider vinegar, coconut oil, almond milk, and vanilla extract. Add the dry ingredients to the wet ingredients above and combine properly until you obtain a nice smooth batter.
- Using an ice cream scoop or a spoon, fill each muffin liner about halfway with batter. Place some of the cream cheese mixture in the middle then top again with 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.
- Bake until the tops turn golden brown and a toothpick inserted at the center comes out clean.
- Serve your low-carb pumpkin muffins with a cup of coffee or tea for breakfast, or enjoy them as a healthy afternoon snack.
Related recipes: Craving more fall recipes? Then definitely try our Zaalouk (Moroccan tomato and aubergine dip), hokkaido pumpkin soup and or this fried pickle dip, next!
tips to nail this recipe
Here are a few tips that will help you make these amazing muffins.
- Expect a thick batter (probably because of the coconut flour and almond flour).
- We all need to thank whoever came up with paper muffin liners or silicon forms. I like to buy a big batch and keep them in the pantry to use, whenever I am making muffins. If you have some then by all means use them, to prevent your muffins from sticking to the tin.
- Fill the muffin liners or molds with the batter almost to the top, for super domed muffins.
- Seeing that every oven is different, I would tell you to definitely keep an eye on the baking time. and feel free to adjust it accordingly. Almond flour tends to burn quicker than classic baking flours, so you might want to adjust the temperature if browning too fast.
variations and substitutions
There are so many ways to vary your low-carb pumpkin muffins.
- Paleo option - make the keto pumpkin muffins paleo-friendly by using paleo cream cheese.
- Pumpkin seeds - top with some pumpkin seeds just before baking, for a crunchy taste.
- Streusel topping - make a streusel or crumb topping by combining almond flour, butter, and cinnamon (simply use the streusel topping recipe I have shared in my Keto cinnamon muffins).
- Chocolate chips - stir in half a cup of unsweetened chocolate chips to the pumpkin muffin batter.
refrigeration and freezing
- Refrigeration - Store the keto pumpkin muffins in an airtight container on the countertop for up to 5 days or in the fridge for about one week.
- Freezing - Freeze the muffins for up to 2-3 months by placing them in a single layer in an airtight container in the freezer. Label the container with the name, baking date, and freezing date for easy identification. To thaw the frozen muffins, let them thaw completely on the countertop and then warm them up in the oven for 3-5 minutes to restore their freshly baked texture.
more tasty recipes to try
For more tasty fall and low-carb recipes, check out these other recipes:-
📖 Recipe
Low Carb Keto Pumpkin Cream Cheese Muffins
Easy, moist and delicious low carb pumpkin muffins with a cream cheese filling, made using almond flour, coconut flour, and pumpkin pie spice. These keto muffins are also gluten-free.
Video
Ingredients
Low Carb and Keto Pumpkin Muffins
- 2 cups blanched almond flour
- ⅓ cup coconut flour
- 1 cup pumpkin puree (homemade or canned. If using canned, make sure it is made from pure pumpkins with no added sugar)
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup granulated monk fruit sweetener
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup coconut oil (melted then cooled) use refined to avoid strong coconut smell
- 1 tablespoon psyllium husk (optional)
- 6 tablespoon almond milk or your favorite plant-based milk
- 4 medium-sized eggs at room temparature
- 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
- 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
- Preheat the oven at 350 degrees F (about 177degrees C).
- Prepare the muffin tin by greasing it with some melted coconut oil or lining it with muffin liners.
- 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.
- In another bowl, prepare the wet ingredients by whisking eggs, pumpkin puree, apple cider vinegar, coconut oil, almond milk, and vanilla extract.
- 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.
- 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.
- Bake for about 20-30 minutes or until the tops turn golden brown and a toothpick inserted at the center comes out clean.
- Serve the keto pumpkin cream cheese muffins with a cup of coffee or tea for breakfast, or enjoy them as a healthy snack.
Notes
- You can make your own pumpkin pie spice by combining 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves.
- You can use homemade or canned pumpkin puree. If using canned, make sure it is made from pure pumpkins with no added sugar).
Nutrition
Calories: 246kcalCarbohydrates: 8gProtein: 7gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 75mgSodium: 198mgPotassium: 93mgFiber: 3gSugar: 2gVitamin A: 3511IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.Pin this recipe on Pinterest or tag me out on socials @weeatatlast. I love seeing your creations.
Natalie
Yum! These muffins look delicious. I love that cream cheese filling inside. I have one unused pumpkin pure can in my cabinet. I'm making this today.
Hayley Dhanecha
My mum is following a low-carb diet and I think she would enjoy these keto pumpkin muffins, can't wait to bake some for her.
Kate Hahnel
I hope she will like them as much as we do.
Silvia
So delicious! I have almond flour and coconut flour in my pantry and I wanted to start using them and this recipe was perfect!
Kate Hahnel
Thanks! Let me Know when you try.
Robin R Snyder
Do you think I could use powdered monk fruit with allulose? Would you know how much. I have this version of monkfruit on hand.
Kate Hahnel
I haven't tested the recipe with a mixture of allulose and monk fruit, so I cannot tell for sure how it will turn out.
Jacqueline Debono
These pumpkin cream cheese muffins look and sound so good. We can't buy canned pumpkin puree here in Italy but I always make my own when pumpkins are in season. So, going to save this recipe for the autumn/fall!
Kate Hahnel
Thank you. That’s wonderful, I actually prefer them with homemade purée. Let me know how they turn out when you get to try.
Linda
These muffins are simply the best. So easy to make and keto-friendly! Love the flavors and they make the best breakfast on-the-go
Kate Hahnel
Happy you like them. If you have kids you can ever pack them for them to carry to school.
Heidy
This recipe for low-carb and keto pumpkin muffins was outstanding! I loved all the flavor and presentation. I took them to work, and everyone wanted to know what bakery I used! I gave out your blog link and told them I hadn't had a bad recipe yet!! Have a wonderful day!
Kate Hahnel
Thank you very much! Thanks too for sharing!
Liz
Any recipe with pumpkin & cream cheese is a winner in my book!
Veronika Sykorova
I like a good keto dessert and love baking with almond flour. These were awesome! 🙂
Amy
I can't wait for Fall, because I will be making these! I love a good low carb version of breakfast baked goods, and this is a winner!
Heather
I LOVE anything that includes pumpkin and cream cheese, and these muffins sound divine. I'm going to try them with the streusel topping - thanks for the suggestion!
Kate Hahnel
Let me know how you liked them, once you have tried. I haven't had time to try them with streusel but that definitely sounds like a plan!
Anaiah
These pumpkin cream cheese muffins were absolutely delicious! Bonus points that they're keto!
Kate Hahnel
Thank you! That's right, they are a great alternative to eggs on the keto diet.
Allyssa
Tasted really amazing! Super easy to make too! Thanks a bunch for sharing this pumpkin creamcheese muffins! Highly recommended!
Kate Hahnel
Thank you and you are absolutely right. It is a very easy yet tasty recipe.