Indulge in the delightful flavors of fall with our Keto Pumpkin Cream Cheese Muffins. These low-carb, high-fat treats are perfect for satisfying your pumpkin spice cravings without derailing your keto lifestyle. Made with wholesome ingredients, these muffins are moist, flavorful, and offer a rich cream cheese swirl that adds a touch of decadence to each bite.

What Makes This Keto Pumpkin Cream Cheese Muffins Special

  • Keto-Friendly: These muffins are low in carbs and high in healthy fats, making them perfect for those following a ketogenic diet.
  • Fall Flavors: Embrace the warm and comforting flavors of fall with the delicious combination of pumpkin and aromatic spices.
  • Creamy Indulgence: The cream cheese swirl adds a rich, creamy texture and a slightly tangy contrast to the sweet, spiced pumpkin muffin.
  • Easy to Make: This recipe is straightforward and requires no special kitchen equipment.


For the Muffins:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup granulated erythritol (or your preferred keto-friendly sweetener)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract

For the Cream Cheese Swirl:

  • 4 oz cream cheese, softened
  • 1/4 cup granulated erythritol
  • 1 large egg
  • 1/2 tsp vanilla extract


How to Make Keto Pumpkin Cream Cheese Muffins

1. Preheat and Prepare

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Make the Cream Cheese Swirl

  • In a mixing bowl, combine softened cream cheese, erythritol, egg, and vanilla extract. Beat until smooth and set aside.

3. Mix the Dry Ingredients

  • In a separate bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.

4. Combine Wet Ingredients

  • In another bowl, mix pumpkin puree, eggs, melted butter, and vanilla extract until well combined.

5. Blend Dry and Wet Ingredients

  • Gently fold the dry ingredients into the wet mixture until a smooth batter forms.

6. Fill the Muffin Cups

  • Fill each muffin cup with the pumpkin batter, about 2/3 full.

7. Add the Cream Cheese Swirl

  • Spoon a dollop of the cream cheese mixture onto each muffin cup.

8. Swirl It

  • Use a toothpick or a knife to gently swirl the cream cheese mixture into the pumpkin batter, creating a marbled effect.

9. Bake and Enjoy

  • Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean.

10. Cool and Serve

  • Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

How to Store Keto Pumpkin Cream Cheese Muffins

To keep your muffins fresh:

  • Room Temperature: These muffins can be stored at room temperature for up to 2 days in an airtight container.
  • Refrigerator: For longer shelf life, store in the refrigerator for up to 5 days.
  • Freezer: You can freeze these muffins for up to 3 months. Wrap them individually in plastic wrap, place them in a sealed container or bag, and thaw in the refrigerator when ready to enjoy.

Tips for Keto Pumpkin Cream Cheese Muffins

  • For extra pumpkin flavor, add a handful of sugar-free chocolate chips or chopped pecans to the batter.
  • Make sure your cream cheese is well softened to achieve a smooth cream cheese swirl.
  • These muffins are a great meal prep option. Whip up a batch on the weekend to enjoy throughout the week.

Enjoy the flavors of the season while staying keto-friendly with our Keto Pumpkin Cream Cheese Muffins. These delightful treats are sure to become a fall favorite for you and your family.