Treat yourself to some fluffy and delicious keto pumpkin cream cheese muffins. They have a beautiful cream cheese swirl!
Keto Pumpkin Muffins
Pumpkin rolls and loaves of pumpkin bread are iconic fall desserts. Recreate your favorite versions by making light and tasty keto pumpkin muffins. They have a rich swirl of cream cheese inside of them as a fun surprise!
These little muffins easily fit into a keto lifestyle. Each muffin only has 5 grams net carbs!
Keto Pumpkin Cream Cheese Muffins
Muffins are the perfect things to make ahead for parties, weekly breakfasts, or healthy snacks. You can even add them to your kid’s school lunches. These little muffins taste like indulgent treats, but they are actually pretty nutritious.
These muffins don’t contain any added sugar and they are naturally gluten-free. They are also really high in healthy fats from the butter and almond flour.
Pumpkin Cream Cheese Swirl Muffins
Even though pumpkin puree is higher in carbs, I only used 2/3 a cup in the entire batter. Using so little of it helps to keep the net carbs amount low.
Save yourself time and use jarred pumpkin pie spice. If you don’t have any, you can make your own out of cinnamon, cloves, allspice and nutmeg.
Yes, you can use apple pie spice instead of pumpkin pie spice. They are basically the same thing! The only difference is that pumpkin pie spice has cloves. So, if you use apple pie spice, just add a pinch of ground cloves.
Gluten-Free Pumpkin Muffins
Instead of all-purpose flour, I used almond flour. This gave the muffins the perfect balance of moisture and crumb for the tastiest muffins. The almond flour also keeps the muffins nice and gluten-free too!
It’s very important that you use blanched almond flour, not almond meal. If you use almond meal, you’ll notice that the muffins will have a grainy texture. This is because almond meal contains the skins of the nuts. Blanched almond flour has a much finer texture.
It’s what you need to use when you bake.
How To Freeze Muffins
It’s actually really easy to freeze muffins! When you freeze these keto pumpkin muffins, they will last up to 6 months. Make them today and save them for your fall parties later on.
To freeze the muffins, bake them and let them cool to room temperature. Then, wrap each on individually in plastic food storage wrap. Then, place all the muffins in a large freezer-safe resealable food storage bag.
If you place all the muffins in a bag without wrapping them first, they will stick together and freeze into one big muffin ball. It’s not pleasant!
Keto Pumpkin Cream Cheese Muffins Recipe
Here’s the list of ingredients to make this sweet keto pumpkin cream cheese muffins recipe. The exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 9
Net Carbs: 5 net carbs per serving
Ingredients:
Almond flour
Large eggs
Butter softened
Vanilla
Pumpkin puree
Baking powder
Baking soda
Pumpkin pie spice
Swerve confectioners sugar substitute
Cream cheese
Instructions:
Preheat the oven to 350 degrees, and line 9 sections of a muffin tin with cupcake liners.
In a mixing bowl, combine the almond flour, eggs, butter, vanilla, pumpkin puree, baking powder, baking soda, pumpkin pie spice and ½ cup of the Swerve. Blend until well combined and smooth.
Fill the cupcake liners about ⅔ of the way full with the batter.
In a mixing bowl, beat together the cream cheese and 3 Tbsp. Swerve until smooth.
Place a spoonful of the cream cheese mixture on the top of each muffin, and use the tip of a butter knife to swirl it into the batter.
Bake for 25 minutes.
Allow to cool and serve.
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Keto Pumpkin Cream Cheese Muffins
Equipment
- Muffin Tin
- Cupcake Liners
Ingredients
- 1 2/3 cups Almond Flour
- 2 large Eggs
- 3 tbsp Butter softened
- 1 tsp Vanilla
- 2/3 cup Pumpkin Puree
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 3 tbsp Swerve Confectioner's Substitute
- 5 ounce Cream Cheese softened
Instructions
- Preheat the oven to 350 degrees, and line 9 sections of a muffin tin with cupcake liners.
- In a mixing bowl, combine the almond flour, eggs, butter, vanilla, pumpkin puree, baking powder, baking soda, pumpkin pie spice and ½ cup of the Swerve. Blend until well combined and smooth.
- Fill the cupcake liners about ⅔ of the way full with the batter.
- In a mixing bowl, beat together the cream cheese and 3 Tbsp. Swerve until smooth.
- Place a spoonful of the cream cheese mixture on the top of each muffin, and use the tip of a butter knife to swirl it into the batter.
- Bake for 25 minutes.
- Allow to cool and serve.
Notes
Net Carbs: 5 Net Carbs per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Muffins
If you enjoyed this keto pumpkin cream cheese muffins recipe, then you should try these keto muffins next. They are perfect for breakfast, snack, or dessert.
