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Embrace the flavors of fall with our delightful Keto Pumpkin Cream Cheese Muffins! These tender, gluten-free muffins are infused with rich pumpkin and feature a creamy cheesecake-like filling that adds a luscious twist. Topped with a crumbly streusel, these low-carb treats are perfect for a cozy breakfast or an indulgent dessert. They are ideal for satisfying your pumpkin cravings while staying true to your keto lifestyle!
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Irresistible Keto Pumpkin Cream Cheese Muffins: Your Ultimate Fall Indulgence!
When fall rolls around, I’m one of those people who can’t get enough pumpkin. I admit it—I look forward to pumpkin in any form!
But when you combine pumpkin with cheesecake? Oh, that’s it—game over!
Before I went low carb, I made pumpkin cream cheese muffins multiple times a month during the fall and winter. That recipe was one of the most popular on my blog, and for good reason. My family and friends loved them; they were moist, tender, and bursting with that pumpkin flavor we all adore.
However, since going low carb, I thought these muffins would be a thing of the past. I tried on multiple occasions to recreate them as a low-carb treat, but I failed miserably. Have I mentioned that baking was never my strong suit?
But I was determined to get this right. I wanted—no, I needed—these muffins back in my life! OK, maybe “need” is a bit strong, but it sure felt like it.
This year, I kicked that determination into overdrive, and I finally succeeded. I can’t tell you how excited I was when I took that first bite of these keto pumpkin cream cheese muffins and knew I had finally hit the mark!
But, of course, my opinion alone isn’t enough. I always test my recipes multiple times and have others give them a whirl as well. These muffins received rave reviews from everyone who tried them, including my 7-year-old granddaughter, who never holds back with her honest feedback for Nana.
So don’t just take my word for it—trust the unfiltered truth of a 7-year-old when I tell you these are the best keto and gluten-free pumpkin muffins ever!
Last Thoughts on Keto Pumpkin Cream Cheese Muffins
As you can see, these keto pumpkin cream cheese muffins are moist and tender, filled with creamy cheesecake filling, and topped with a delicious fall-spiced streusel topping. I mean, how can you go wrong with them if you’re looking to usher in the fall or indulge in your favorite seasonal flavors?
You can’t!
Fair warning, though—if you have other pumpkin lovers around, you might want to make a double batch because these bad boys disappear fast!
Looking for more low-carb fall indulgence? Give these Low-Carb Pumpkin French Toast Cups, or these Keto Pumpkin Brownies with Cookie Butter Frosting a try! If you are game to try pumpkin in a savory recipe, how about trying this 3 Cheese Pumpkin Mac and Cheese (Keto) or a big bowl of this Creamy Chipotle Pumpkin Soup?
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
Why You'll Love Keto Pumpkin Cream Cheese Muffins
- Keto and Gluten-Free Goodness: Made with almond and coconut flour, these muffins are low in carbs and gluten-free, allowing you to enjoy a delicious dessert without compromising your dietary goals. Plus, they're sweetened with Besti sweeteners, ensuring you get all the sweetness you love without the carbs!
- Decadent Cream Cheese Filling: These muffins feature a luscious cream cheese filling that mimics the rich, creamy texture of cheesecake, taking your pumpkin indulgence to the next level. It's a delightful surprise that adds a burst of flavor and moisture, making every bite irresistible!
- Fall Flavor Explosion: Infused with pumpkin puree and warm spices like pumpkin pie spice and cinnamon, these muffins are a perfect embodiment of fall. They deliver that comforting, seasonal taste everyone craves, making them an ideal treat for cozy autumn mornings or festive gatherings.
In This Post
🥘Ingredient Notes
- Pumpkin Puree: I use my homemade pure pumpkin puree to give these muffins their rich flavor and moist texture. It’s packed with nutrients and adds the essence of fall to every bite.
- Cream Cheese: This adds a creamy cheesecake-like filling to the muffins, enhancing their flavor and texture. Using room-temperature cream cheese ensures a smooth mixture that blends well.
- Besti Monk Fruit and Allulose Powdered Sweetener: This is my go-to sweetener because it measures 1:1 with regular powdered sugar and has no aftertaste, making it perfect for low-carb baking.
- Wholesome Yum Superfine Almond Flour: This flour is a key ingredient that keeps the muffins light and fluffy. I always choose superfine almond flour for its texture, which helps create a moist muffin without the grit.
- Wholesome Yum Coconut Flour: Coconut flour is highly absorbent, so it helps give the muffins structure while keeping them low in carbs. It works well in combination with almond flour for a balanced texture.
- Baking Powder: This leavening agent ensures the muffins rise properly, giving them a light and airy texture. It's essential for achieving that perfect muffin consistency.
- Pumpkin Spice: This homemade blend of warm spices, including cinnamon, nutmeg, and ginger, adds depth of flavor and enhances the pumpkin taste, creating that comforting fall flavor profile.
- Pure Vanilla Extract: Real vanilla extract elevates the muffins' flavor, adding warmth and sweetness that complement the pumpkin and cream cheese filling.
- Besti Brown Sweetener: This sweetener provides a rich, brown sugar-like flavor that enhances the streusel topping. It's perfect for low-carb recipes, giving that classic sweetness without the carbs.
- Pink Salt: A pinch of pink salt enhances the flavors of the other ingredients and balances the sweetness, ensuring that the muffins have a well-rounded taste.
- Cold Butter: Diced cold butter is used in the streusel topping to create a crumbly texture. The cold butter helps achieve that perfect crumb topping, adding richness and flavor.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Keto Pumpkin Cream Cheese Muffins
These are four of the steps involved in making Keto Pumpkin Cream Cheese Muffins. The full directions are in the recipe card at the bottom of the post.
In a small bowl, beat the cream cheese, sweetener, vanilla, and egg yolk until well combined.
Add the dry muffin mixture to the wet.
Combine the almond flour, coconut flour, brown sweetener, cinnamon, pink salt, and cold butter in a food processor.
Using a small cookie scoop, drop a scoop of the cream cheese mixture into each liner.
Helpful Hint: 💡 Refrigerating the cream cheese filling for at least 30 minutes before using makes it easier to scoop and helps prevent it from becoming too runny. This ensures the filling holds its shape better inside the muffins and doesn’t ooze out during baking.
🍽Equipment Needed
This is the equipment you will need to make Keto Pumpkin Cream Cheese Muffins.
- standard muffin pan
- small mixing bowl
- hand mixer
- measuring cups and spoons
- Stand Mixer optional
- Large Mixing Bowl
- Medium Cookie Scoop
- Small Cookie Scoop
- Wire Cooling Rack
Storage Instructions
Room Temperature: If you plan to enjoy the muffins within a day, you can store them at room temperature in an airtight container for up to 1 day. Make sure they are completely cooled before storing.
Refrigeration: For longer storage, keep the muffins in the refrigerator in an airtight container for up to 4-5 days. This helps maintain their freshness and flavor.
Freezing: To freeze, allow the muffins to cool completely. Place them in a single layer in an airtight container or a ziplock bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the microwave or oven.
💭Top tip
In this recipe, I recommend using two different sizes of cookie scoops. Use a medium scoop for the pumpkin muffin batter and a small scoop for the cream cheese filling. This ensures each muffin is filled evenly, resulting in perfectly balanced flavors and textures in every bite!
FAQ about Keto Pumpkin Cream Cheese Muffins
Yes, I love to add Lily's or ChocZero chocolate chips to just about anything pumpkin. You could also add some chopped nuts—my faves are walnuts—or even sugar-free caramel!
Allow the muffins to cool completely. Then, place them in an airtight container and refrigerate for up to 5 days.
Yes, once the muffins have completely cooled, place them in a freezer-safe bag or container and freeze for up to 3 months.
More Delicious Pumpkin Recipes...
Keto Pumpkin Cream Cheese Muffins
Equipment
- Stand Mixer optional
Ingredients
For the filling
- 8 ounces cream cheese room temperature
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 egg yolk
For the muffins
- 2 cups Wholesome Yum almond flour
- 1/4 cup Wholesome Yum Coconut Flour
- 1 tbsp gluten-free baking powder
- 1 tbsp pumpkin spice blend
- 1/2 tsp pink salt
- 4 large eggs
- 1/2 cup Besti Brown Sweetener
- 1/2 cup Besti Monk fruit and Allulose Sweetener
- 1 cup pumpkin puree
- 1 tsp real vanilla extract
For the topping
- 1/3 cup Wholesome Yum almond flour
- 2 tbsp Wholesome Yum Coconut Flour
- 3 tbsp Besti Brown Sweetener
- 1 tsp ground cinnamon
- 1/4 tsp pink salt
- 3 tbsp cold butter diced
Instructions
- Preheat the oven to 350F. Place foil or silicone muffin liners into a standard 12-count muffin pan.
To make the filling
- Using a hand mixer, in a small bowl, beat the cream cheese, sweetener, vanilla, and egg yolk until well combined.
- Place in the refrigerator.
To make the batter
- In a large bowl whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Using a stand mixer, or hand mixer in a large bowl, beat the eggs, sweeteners, pumpkin puree, and vanilla until well combined.
- Slowly add the dry mixture to the wet.
To make the streusel topping
- Combine the almond flour, coconut flour, brown sweetener, cinnamon, pink salt, and cold butter in a food processor and pulse until the mixture resembles coarse crumbs.
- Set aside.
To make the muffins
- Using a medium cookie scoop (2 tablespoons) spoon the muffin batter into each liner, and press down to make sure it covers the bottom evenly.
- Using a small cookie scoop (1 tablespoon) drop a scoop of the cream cheese mixture into each liner.
- Using the medium cookie scoop, cover with the remaining muffin batter. Do not press down.
- Sprinkle generously with the streusel topping.
- Bake for 22 to 25 minutes or until a toothpick inserted on the side comes out clean.
- Allow the muffins to cool completely.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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