Keto Pumpkin Cheesecake Bars
Keto Recipes

Keto Pumpkin Cream Cheese Muffins

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Welcome to the delightful season of comforting flavors and cozy vibes! As autumn sets in, there’s nothing quite like the warm embrace of our Keto Pumpkin Cheesecake Muffins. A perfect fusion of fall spices and creamy indulgence, these muffins are not only delicious but also keto-friendly, with just 2 grams of net carbs per serving.

Why You’ll Love This Recipe:

Indulging in these Keto Pumpkin Cream Cheese Muffins comes with a myriad of reasons to smile. Here are a few:

Low Carb Goodness: With a mere 2 grams of net carbs per muffin, these treats are a dream for those following a keto lifestyle.

Tender Crumb Perfection: The combination of pumpkin puree and almond flour creates a tender crumb that’s simply irresistible.

Quick and Easy: This recipe is a breeze to whip up, ensuring that you can savor freshly baked muffins in no time.

Versatile Enjoyment: Whether for breakfast, as a snack, or a delightful dessert, these muffins are a versatile treat for any occasion.

Ingredients needed:

Eggs: A binding agent contributing to fluffiness.

Coconut Oil: Adds moisture for soft and tender muffins.

Butter: Infuses a rich buttery flavor.

Pumpkin Puree: The heart of the recipe, bringing classic pumpkin flavor and moisture.

Pumpkin Pie Spice: Provides the warm and comforting fall spice blend.

Blend Sweetener: Adds sweetness without the carbs.

Vanilla: Enhances the flavor profile.

Coconut Flour: A gluten-free and low-carb flour alternative for structure.

Salt: Balances sweetness and enhances other seasonings.

Baking Powder: The leavening agent for a light and airy texture.

How to Make:

Preheat and Prepare: Preheat your oven to 350°F and prepare your muffin pan.

Mix Wet Ingredients: Combine eggs, melted coconut oil, butter, pumpkin puree, and pumpkin pie spice in a bowl.

Add Dry Ingredients: Mix in coconut flour, sweetener, vanilla, salt, and baking powder.

Fill Muffin Pan: Spoon the batter into the muffin pan.

Prepare Cream Cheese Filling: Mix room temperature cream cheese, sweetener, and vanilla. Spoon into the center of the batter and swirl.

Bake: Bake in the preheated oven for a delightful keto experience.


Spice it Up: Don’t shy away from the spices; homemade pumpkin pie spice is a game-changer.

Choose the Right Pan: Use a silicone muffin pan or parchment paper liners to prevent sticking.

Flour Flexibility: If you prefer almond flour, it’s a suitable 1:4 conversion with coconut flour.

How to Store:

Refrigerator: Keep muffins fresh for up to a week by tightly wrapping them.

Freezer: Extend freshness for 3 months by individually wrapping muffins before freezing.

Reheating: Warm them up in the microwave or oven for a delightful experience.


Dairy-Free Option: Substitute coconut milk, coconut oil, and dairy-free cream cheese for a dairy-free version.

Common Mistakes: Avoid using excessive coconut flour, inadequate sweetener, and overmixing to ensure perfect muffins.

Homemade Pumpkin Spice: Craft your pumpkin spice by blending cinnamon, ginger, nutmeg, allspice, and cloves.

Keto Pumpkin Cream Cheese Muffins

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Course: Keto Recipes


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Embrace the cozy season with our moist and fluffy keto pumpkin muffins featuring a delightful cream cheese swirl! This easy-to-follow recipe brings the comforting flavors of fall to your table, perfect for breakfast or dessert.


  • For the Muffins:
  • 5 Eggs

  • 1/2 cup melted coconut oil or liquid coconut oil

  • 2 tablespoons butter

  • 1 cup pumpkin puree

  • 1 tablespoon + 1 teaspoon pumpkin pie spice

  • 1 1/2 cup Monkfruit Powdered

  • 1 1/2 tsp vanilla

  • 1/2 cup + 2 tablespoons coconut flour

  • 1/2 tsp salt

  • 1 1/2 tsp baking powder

  • For the Cream Cheese Filling:
  • 3 oz cream cheese, room temperature

  • 1 tablespoon heavy whipping cream

  • 1 1/2 tablespoons Monkfruit Powdered

  • 1/2 teaspoon vanilla extract


  • Preheat and Prepare: Preheat your oven to 350°F. Grease or line your muffin tins to prevent sticking.
  • Melt and Mix: In a microwave-safe bowl, melt the coconut oil and butter until smooth. In a large bowl, combine eggs, Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice. Slowly introduce melted oils and butter, blending until consistent.
  • Add Dry Ingredients: Mix in salt, baking powder, and coconut flour until a smooth batter form.
  • Fill Muffin Tins: Spoon batter into muffin cups, filling them about 2/3 full.
  • Prepare Cream Cheese Filling: In a separate bowl, blend cream cheese, heavy whipping cream, Monkfruit Powdered, and vanilla until smooth.
  • Enjoy the Goodness: Allow the muffins to cool slightly before savoring the deliciousness.

Nutrition Facts

  • Calories: 121kcal
  • Carbohydrates: 3g
  • Protein: 2g
  • Fat: 10g
  • Fiber: 1g

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