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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I have to admit, this recipe is by far one of my favorite recipes for fall or autumn. Nothing beats biting into some delicious pumpkin spiced muffins with a soft cream cheese middle. Pair that up with a wonderful cup of coffee or tea and you have the best breakfast ever!
keto pumpkin cream cheese muffins
These muffins speak for themselves when it comes to taste and simplicity; and here are a few reasons why you will love this recipe:-
- Diet-friendly - they are grain-free, gluten-free, and keto.
- Easy to make.
- 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!
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 have been provided in the recipe card below.
- Unsweetened pumpkin puree - use homemade or canned pumpkin puree. If using canned, make sure it has no sugar added, to keep the 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. I always find that coconut flour complements almond flour well in keto baking and that the two work amazingly together.
- Pumpkin pie spice, baking powder and baking soda.
- Eggs - use medium-sized eggs at room temperature.
- Almond milk - or your favorite unsweetened plant-based milk.
- Granulated monk fruit sweetener - but also feel free to use your preferred low-carb sweetener.
- Psyllium husk (optional) - this is an optional ingredient. I like to add it to my low-carb muffins because it is high in fiber, which also makes them very healthy. They also help keep the keto cream cheese pumpkin muffins moist.
- Coconut oil - I promise, the muffins will not smell like coconut. If you are extra sensitive to the smell of coconut then simply use melted butter instead.
- Apple cider vinegar -or lemon juice, as a substitute.
- A pinch of salt and some vanilla extract.
Here are the ingredients you will need to make the cream cheese filling (not pictured above):-
- Cream cheese - use softened as it is easily combined with the rest of the ingredients.
- 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.
how to make Keto cream cheese pumpkin muffins
Here is a step-by-step breakdown of how to make these muffins. I have also provided a video in the recipe card, for those who prefer a more visual approach.
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 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 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.
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 - just like these spiced persimmon muffins, the low carb and keto pumpkin muffins store absolutely well. They will keep on the countertop for up to 5 days and in the fridge for about one week.
- Freezing - freeze them for 2-3 months by keeping them in a single layer in an airtight container, in the freezer. Also, label any freezing bags or containers used properly with the name, baking date, and the date frozen. To use the frozen muffins, allow them to thaw completely on the countertop before using. Simply warm up the thawed muffins in the oven for about 3-5 minutes to give them a freshly baked feel and warmth.
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Low Carb Keto Pumpkin Cream Cheese Muffins
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
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.
- 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).