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Welcome fall with these amazing Keto Pumpkin Cream Cheese Muffins. Each tender muffin is packed with pumpkin, a creamy cheesecake filling, and topped with a delicious streusel topping.
Looking for more low carb and keto recipe ideas? Give these Low Carb Pumpkin Pie Pancakes or Keto Peanut Butter and Jelly Muffins a try!
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MORE KETO & LOW CARB SQUASH RECIPES
Butternut Squash Noodles | Low Carb Brown Sugar Chile Roasted Acorn Squash
When fall rolls around I am one of those people that can't get enough pumpkin. I will admit it. I look forward to pumpkin in any form or fashion!
If 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 and that recipe was one of the most popular recipes here on the blog.
My family and friends loved them, and rightfully so. They were moist and tender and full of that pumpkin flavor we all love.
But since going low carb these muffins were something I thought were just a thing of the past. I tried on multiple occasions to recreate them as a low carb treat and failed miserably.
Have I mentioned that baking was never a strong suit of mine?
But I was determined to get this right.
I wanted, no I needed these muffins in my life again!
OK, maybe need is a bit strong, but it sure felt like a need.
This year I kicked that determination into overdrive and finally got it done. I can't tell you how excited I was when I took that first bite of one of these muffins and knew I had finally succeeded.
But my opinion is never enough. I always test multiple times and have other people test them as well.
These muffins were met with praise from everyone that tried them.
Including my 7 year old granddaughter who never pulls any punched with Nana.
So don't trust me, trust the truth of a 7 year old when I tell you these are the best keto and gluten-free pumpkin muffins ever!
INGREDIENTS NEEDED TO MAKE KETO PUMPKIN CREAM CHEESE MUFFINS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
For the Cream Cheese Filling
Cream cheese
Besti Monk Fruit and Allulose powdered sweetener
Egg yolk
For the Pumpkin Muffins
Wholesome Yum Almond flour
Wholesome Yum Coconut flour
Gluten-free baking powder
Pumpkin pie spice
Pink salt
Eggs
Besti Brown Sweetener
Besti Monk Fruit and Allulose crystalized sweetener
Pure pumpkin puree
Tahitian Pure Vanilla Extract
For the Streusel Topping
Wholesome Yum Almond Flour
Wholesome Yum Coconut Flour
Besti Brown Sweetener
Ground cinnamon
Pink salt
Butter
HOW TO MAKE KETO PUMPKIN CREAM CHEESE MUFFINS
STEP 1
Preheat the oven to 350F. Place foil or silicone muffin liners (*See Notes) into a standard 12-count muffin pan.
To make the cream cheese filling:
STEP 2
Using a hand mixer, in a small bowl, beat the cream cheese, sweetener, vanilla, and egg yolk until well combined.
STEP 3
Place in the refrigerator.
To make the muffin batter:
STEP 4
In a large bowl whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
STEP 5
Using a stand mixer, or hand mixer in a large bowl, beat the eggs, sweeteners, pumpkin puree, and vanilla until well combined.
STEP 6
Slowly add the dry mixture to the wet.
To make the Streusel topping:
STEP 7
In the bowl of a food processor, combine the streusel ingredients.
STEP 8
Pulse until the mixture resembles coarse crumbs or sand. Set aside.
STEP 9
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.
STEP 10
Using a small cookie scoop (1 tablespoon) drop a scoop of the cream cheese mixture into each liner.
STEP 11
Using the medium cookie scoop, cover with the remaining muffin batter. Do not press down.
Sprinkle generously with the streusel topping.
STEP 12
Bake for 22 to 25 minutes or until a toothpick inserted on the side comes out clean.
FAQS ABOUT KETO PUMPKIN CREAM CHEESE MUFFINS
Can I add chocolate chips to these 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 a drizzle up sugar-free caramel!
How Do You Store Keto Pumpkin Cream Cheese Muffins?
Allow the muffins cool down completely. Then place them inside of a airtight container and refrigerate for up to 5 days.
Can I freeze Keto Pumpkin Cream Cheese Muffins?
Yes, Once the muffins have completely cooled, place them in a freezer safe bag or container and freeze for up to 3 months.
Last thoughts about Keto Pumpkin Cream Cheese Muffins
So, as you can see, these keto pumpkin cream cheese muffins are moist and tender, filled with creamy cheescake filling, and topped with a delicious fall spiced streusel topping.
I mean, how can you go wrong with them if you are looking for a way to usher in the fall, or just indulge in your favorite fall 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 go fast!!
MORE KETO AND LOW CARB RECIPE IDEAS
- Pumpkin Alfredo Sauce (Low Carb)
- Creamy Chipotle Pumpkin Soup
- Keto Pumpkin Bars
- Keto Pumpkin Spice Cake with White Chocolate Frosting
- Homemade Keto Pumpkin Spice Simple Syrup
- Keto Pumpkin Pecan Scones
Keto Pumpkin Cream Cheese Muffins
Ingredients
- 8 ounces cream cheese room temperature
- 1/2 Besti Monk Fruit and Allulose powdered sweetener
- 1 egg yolk
- 2 cups Wholesome Yum Almond flour
- 1/4 cup Wholesome Yum Coconut flour
- 1 tablespoon gluten-free baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon pink salt
- 4 large eggs
- 1/2 cup Besti Brown Sweetener
- 1/2 cup Besti Monk Fruit and Allulose crystalized sweetener
- 1 cup pure pumpkin puree
- 1 teaspoon Tahitian Pure Vanilla Extract
- 1/3 cup of Wholesome Yum Superfine Almond Flour
- 2 tablespoons Wholesome Yum Coconut Flour
- 3 tablespoons of Besti Brown Sweetener
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of pink salt
- 3 tablespoons cold butter diced
Instructions
- Preheat the oven to 350F. Place foil or silicone muffin liners (*See Notes) into a standard 12-count muffin pan.
- Using a hand mixer, in a small bowl, beat the cream cheese, sweetener, vanilla, and egg yolk until well combined.
- Place in the refrigerator.
- 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.
- In the bowl of a food processor, combine the streusel ingredients.
- Pulse until the mixture resembles coarse crumbs or sand.
- Set aside.
- 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.
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
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