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Keto Pumpkin Cream Cheese Muffins

Soft almond-flour pumpkin muffins filled with a creamy cheesecake-style center and warm fall spices.
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Prep Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pumpkin Muffin Batter
  • 2½ cups finely ground blanched almond flour
  • ¼ cup coconut flour
  • ½ cup granulated monk fruit-allulose sweetener
  • 2 teaspoons baking powder
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 large eggs at room temperature
  • ¾ cup 100% pure pumpkin puree
  • ⅓ cup unsalted butter melted and slightly cooled
  • ⅓ cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • For the Cream Cheese Filling
  • 8 ounces full-fat cream cheese softened
  • ¼ cup powdered monk fruit-allulose sweetener
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Optional Pecan Topping
  • ⅓ cup finely chopped pecans
  • 1 tablespoon granulated keto-friendly sweetener
  • ½ teaspoon ground cinnamon
  • 1 tablespoon unsalted butter melted

Equipment

  • Standard 12-cup muffin pan
  • Muffin liners
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer
  • Whisk
  • Silicone spatula
  • Cooling rack

Method
 

  1. Remove the eggs and cream cheese from the refrigerator 30 to 45 minutes before baking.
  2. Preheat the oven to 350°F.
  3. Line a standard muffin pan with 12 silicone or parchment liners.
  4. Beat the softened cream cheese for approximately one minute, until smooth.
  5. Add the powdered sweetener, egg yolk, and vanilla. Beat until creamy, then set aside.
  6. In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
  7. In a separate bowl, whisk together the eggs, pumpkin puree, melted butter, almond milk, and vanilla.
  8. Pour the wet ingredients into the dry ingredients and stir just until combined.
  9. Let the batter rest for three to five minutes.
  10. Add approximately one generous tablespoon of pumpkin batter to each muffin cup.
  11. Place approximately one tablespoon of cream cheese filling in the center of each cup.
  12. Divide the remaining pumpkin batter between the cups, covering most of the filling.
  13. If using the topping, combine the pecans, sweetener, cinnamon, and melted butter.
  14. Sprinkle the pecan mixture over the muffins.
  15. Bake for 22 to 27 minutes, until the pumpkin portion is set and springs back lightly.
  16. Let the muffins cool in the pan for approximately 15 minutes.
  17. Transfer them to a cooling rack and cool completely.
  18. Refrigerate before storing.

Notes

  • Use 100% pumpkin puree, not pumpkin pie filling.
  • Measure the coconut flour carefully because it is highly absorbent.
  • Do not add extra pumpkin.
  • Let the batter rest before filling the muffin cups.
  • Avoid inserting the toothpick directly through the cream cheese center.
  • The muffins become firmer as they cool.
  • Store the finished muffins in the refrigerator.
  • Nutrition does not include the optional pecan topping unless specifically calculated.
  • Sweetener, almond flour, pumpkin, and cream cheese brands can affect the nutrition.
 

Estimated Nutrition Per Muffin

Based on 12 muffins without the optional pecan topping:
  • Calories: approximately 285
  • Protein: approximately 7 g
  • Fat: approximately 26 g
  • Saturated fat: approximately 10 g
  • Total carbohydrates: approximately 8 g
  • Dietary fiber: approximately 4 g
  • Net carbohydrates: approximately 4 g
  • Sugar: approximately 2 g
  • Sodium: approximately 240 mg
The final nutrition will vary according to the almond flour, pumpkin puree, sweetener, cream cheese, almond milk, and serving size used.
 

Allergy Notice

Contains: Tree nuts, eggs, and milk. Almond flour, coconut flour, almond milk, butter, cream cheese, sweeteners, baking powder, spices, vanilla, and optional pecans may contain additional allergens or be processed in shared facilities.
 

Nutrition Disclaimer

Nutrition information is an estimate provided for convenience and should not be considered medical or dietary advice. Values may vary depending on ingredient brands, substitutions, serving sizes, fiber calculations, sugar alcohols, and preparation methods. Consult a qualified healthcare professional regarding personal dietary or medical needs.
 

Food Safety Notice

This recipe contains raw eggs before baking and a cream cheese filling. Do not taste the uncooked batter or filling. Wash hands, utensils, and surfaces after contact with raw egg. Refrigerate the finished muffins within two hours and use them within five days.