Breakfast Desserts Holidays

Pumpkin Cream Cheese Muffins: Full of Fall Flavors!

Share Code
Calories 201kcal
Fat 18g
Net Carbs 2g
Protein 6g

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.

Simple recipe for pumpkin cream cheese muffins.

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.

Simple recipe for pumpkin cream cheese muffins.

Simple recipe for pumpkin cream cheese muffins.

Pumpkin Cream Cheese Muffins

4.42 from 24 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Calories: 201kcal

Ingredients

Muffin Base

Cream Cheese Swirl

Instructions

  • 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.

Nutrition

Serving: 1muffin | Calories: 201kcal | Total Carbs: 18g | Protein: 6g | Fat: 18g | Fiber: 2g | Net Carbs: 2g | Sugar Alcohols: 14g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

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!

You Might Also Like

3 Comments

  • Avatar
    Reply
    Cheryl Carlson
    October 28, 2020 at 10:28 am

    I 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!

  • Avatar
    Reply
    Ashley
    November 1, 2020 at 5:42 pm

    5 stars
    These 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!

  • Avatar
    Reply
    Martha
    November 3, 2020 at 5:11 pm

    5 stars
    So good! Better than non keto muffins.

  • Leave a Reply

    Recipe Rating