It’s fall y’all! It’s one of my favorite times of the year because you get cool, brisk days (time to break out the sweaters and scarves and enjoy a pumpkin spice latte!) and cold nights…perfect for all of those soup recipes that you can’t make during the hot summer months. Oh, and it’s pumpkin everything and everywhere during this time of the year! So I’m excited to share this recipe for Pumpkin Cream Cheese Muffins with you. This is one of my go-to treats; it’s loaded with fall flavors and even has a sweet and tangy cream cheese swirl. It makes a yummy dessert or on-the-go snack.
These muffins take only 20 minutes to get ready to bake, and I bet you have almost all of the ingredients in your keto-friendly fridge and pantry. Note that you’ll want to make sure that the cream cheese is at room temperature, so make sure to pull it out of the fridge about an hour before you’re ready to make these muffins.
How To Make Pumpkin Cream Cheese Muffins
Start by preheating the oven to 350 degrees. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up.
Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin puree is just pumpkin, no other ingredients included (some include salt) while pumpkin pie filling includes sweeteners and spices.
Next, add in the almond flour, coconut flour, baking powder, and salt. Whisk everything together until smooth. Set the batter aside while you prepare the cream cheese topping.
Using an electric mixer, mix together the cream cheese, egg, and confectioners’ Swerve until smooth. That’s it!
Scoop the pumpkin batter evenly into the prepared wells of the muffin tin. Top each with the cream cheese mixture. It will be just about 2 tablespoons for each muffin.
Use the tip of a knife or a toothpick to swirl the cream cheese and the pumpkin batter together. Bake the muffins for for 22-26 minutes, until the muffins are set. Let cool completely before serving.
These Pumpkin Cream Cheese Muffins are perfect for meal prepping because they will keep in the fridge for up to a week.
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- 🔪 Prep 20 mins
- 🔥 Cook 25 mins
- ⏱ Total 45 mins
- 🍽 Yield 12 muffins
Ingredients
Muffin Base
Cream Cheese Swirl
Instructions
8 steps- Preheat the oven to 350 degrees and spray a muffin pan with nonstick cooking spray.
- In a large bowl, whisk together 5 eggs, pumpkin puree, melted butter, brown swerve, vanilla extract, and pumpkin pie spice.
- Add in almond flour, coconut flour, baking powder, and salt and whisk everything together until smooth. Set this batter aside while you prepare the cream cheese topping.
- Using an electric mixer, mix together the cream cheese, egg, and confectioners’ Swerve until smooth.
- Scoop the pumpkin batter evenly into the prepared wells of the muffin tin. Top each with the cream cheese mixture, approximately 2 tbsp per each muffin.
- Using the tip of a knife or a toothpick, swirl the cream cheese and the pumpkin batter together.
- Bake for 22-26 minutes, until the muffins are set.
- Let cool completely before serving. Store in an airtight container in the refrigerator for up to 1 week.
Another yummy pumpkin treat is for these Pumpkin Pie Bites. It’s like popping a piece of pumpkin pie in your mouth, but with way less carbs!
If you’re a fan of muffins, don’t miss the variety of muffin recipes that I have! There’s even one for a savory Cheddar Jalapeno “Corn”bread muffins. Enjoy!
8 Comments
Cheryl Carlson
October 28, 2020 at 10:28 amI can’t wait to get some canned Pumpkin at the store and try these. I have been playing around with similar recipes, but my daughter and son-in-law just started Keto, and he has been asking for pumpkin products. I made your Spinach Soufflés fro.”Beyond Simply Keto” I love them!
Ashley
November 1, 2020 at 5:42 pmThese are amazing! Great flavor and consistency! I have been looking for may staple pumpkin recipe and I have found it! You’re recipes always turn out just perfect!
Martha
November 3, 2020 at 5:11 pmSo good! Better than non keto muffins.
Laurie Reeve
March 30, 2021 at 7:13 pmThese were so good and fluffy and the aroma while baking makes you feel like your cheating on a keto diet!
Heather
May 17, 2021 at 3:56 pmWhat can I use instead of Swerve, I personally do not like the taste of it
Suzanne
May 18, 2021 at 12:51 pmYou can use any other keto friendly sweetener – you just may need to adjust the amounts. Have you tried using Whole Earth baking blend?
Janice
September 19, 2021 at 2:31 pmSo delicious. I love both of your cookbooks. They have made it possible for me to stay on keto. Thank you!
Suzanne
September 20, 2021 at 1:40 pmThank you so much!