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    Home » Breakfast and Brunch

    Low Carb Keto Pumpkin Cream Cheese Muffins

    Dated: July 13, 2021 . Modified: Oct 12, 2021 by Kate Hahnel

    Jump to Recipe

    Amazingly tasty, moist, light, and fluffy low-carb and 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.

    Low carb pumpkin muffins (keto-friendly)

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.

    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!

    Jump to:
    • why you should make these Keto pumpkin muffins
    • ingredients
    • how to make Keto cream cheese pumpkin muffins
    • useful tips
    • variations and substitutions
    • how to store
    • more tasty fall and pumpkin low-carb recipes to try
    • 📖 Recipe

    why you should make these Keto pumpkin muffins

    These muffins speak for themselves when it comes to taste and simplicity. I have made them for friends and family, and they are always a hit. I can tell you, these beat the ones you would buy at the coffee shops. The best part? They are absolutely healthy as they have no sugar and each keto pumpkin muffin has only 5 grams of net carbs!

    • Diet-friendly - they are grain-free, gluten-free, and keto, which means those with these special dietary needs can also get to enjoy them. Speaking of which, don't forget to check out my collection of delicious low-carb recipes!
    • Easy to make - the recipe is pretty basic and only involves two bowls. You could even use your hand whisk. That is how simple it is.
    • 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

    These are the ingredients you will need to make the pumpkin muffins. 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.

    Ingredients needed to make low carb and keto pumpkin muffins with cream cheese.
    Ingredients
    • 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 - this is the perfect gluten-free and grain-free flour for making low-carb baked goodies.
    • Coconut flour - I always find that coconut flour complements almond flour well in keto baking and that the two work amazingly together.
    • Pumpkin pie spice - this wonderful spice blend helps make the muffins taste like fall! You just can't beat that wonderful aroma during this season.
    • 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.
    • Pinch of salt.
    • 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

    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.

    Start by preparing the sugar-free cream cheese filling or frosting:

    whisk together the low carb sweetener and cream cheese
    Whisk

    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, make the muffin batter as follows:

    • 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).
    combine the wet ingredients and the dry ingredients
    • In another mixing bowl, prepare the wet ingredients by whisking 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.
    add batter and cream cheese to muffin liners or tray
    Scoop batter for baking.
    • 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.

    useful tips

    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.
    Low carb pumpkin muffins (keto-friendly)
    Low Carb Keto Pumpkin Cream Cheese Muffins

    how to store

    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.

    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.

    more tasty fall and pumpkin low-carb recipes to try

    • Hokkaido Pumpkin and Apple soup
    • Keto Pumpkin Cheesecake
    • Keto Pumpkin Bars
    • Best Cheese Keto Cauliflower Soup
    • Healthy Stuffed Omelettes

    Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.

    Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!

    📖 Recipe

    Low carb pumpkin muffins (keto-friendly)

    Low Carb Keto Pumpkin Cream Cheese Muffins

    Kate Hahnel
    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.
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, brunch, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 246 kcal

    Equipment

    Silicon muffin baking cups
    mixing bowls
    electric mixer

    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.

    Video

    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.or simply PIN on Pinterest for later!!

    Reader Interactions

    Comments

    1. Natalie

      July 19, 2021 at 11:26 am

      5 stars
      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.

      Reply
    2. Hayley Dhanecha

      July 18, 2021 at 9:25 pm

      5 stars
      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.

      Reply
      • Kate Hahnel

        July 19, 2021 at 10:09 am

        I hope she will like them as much as we do.

        Reply
    3. Silvia

      July 18, 2021 at 5:46 pm

      5 stars
      So delicious! I have almond flour and coconut flour in my pantry and I wanted to start using them and this recipe was perfect!

      Reply
      • Kate Hahnel

        July 19, 2021 at 10:08 am

        Thanks! Let me Know when you try.

        Reply
    4. Jacqueline Debono

      July 18, 2021 at 2:13 pm

      5 stars
      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!

      Reply
      • Kate Hahnel

        July 19, 2021 at 10:06 am

        Thank you. That’s wonderful, I actually prefer them with homemade purée. Let me know how they turn out when you get to try.

        Reply
    5. Linda

      July 18, 2021 at 4:56 am

      5 stars
      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

      Reply
      • Kate Hahnel

        July 19, 2021 at 10:03 am

        Happy you like them. If you have kids you can ever pack them for them to carry to school.

        Reply
    6. Heidy

      July 17, 2021 at 2:36 pm

      5 stars
      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!

      Reply
      • Kate Hahnel

        July 17, 2021 at 9:42 pm

        Thank you very much! Thanks too for sharing!

        Reply
    7. Liz

      July 16, 2021 at 8:35 pm

      5 stars
      Any recipe with pumpkin & cream cheese is a winner in my book!

      Reply
    8. Veronika Sykorova

      July 16, 2021 at 5:44 pm

      5 stars
      I like a good keto dessert and love baking with almond flour. These were awesome! 🙂

      Reply
    9. Amy

      July 16, 2021 at 4:54 pm

      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!

      Reply
    10. Heather

      July 15, 2021 at 4:57 am

      5 stars
      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!

      Reply
      • Kate Hahnel

        July 15, 2021 at 9:31 am

        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!

        Reply
    11. Anaiah

      July 15, 2021 at 2:17 am

      5 stars
      These pumpkin cream cheese muffins were absolutely delicious! Bonus points that they're keto!

      Reply
      • Kate Hahnel

        July 15, 2021 at 9:30 am

        Thank you! That's right, they are a great alternative to eggs on the keto diet.

        Reply
    12. Allyssa

      July 14, 2021 at 3:10 pm

      5 stars
      Tasted really amazing! Super easy to make too! Thanks a bunch for sharing this pumpkin creamcheese muffins! Highly recommended!

      Reply
      • Kate Hahnel

        July 15, 2021 at 9:28 am

        Thank you and you are absolutely right. It is a very easy yet tasty recipe.

        Reply

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