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Keto Pumpkin Cream Cheese Muffins

September 24, 2019 By Idriss 10 Comments

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Today’s recipe is one that I have been thinking about since I have tasted the famous Starbucks Pumpkin Cream Cheese Muffins. It blew my mind! And ever since I have been thinking of ways to make a keto version of them. Luckily, it wasn’t too hard. All I had to do was make a couple of low-carb friendly swaps and voila.

The Keto Pumpkin Cream Cheese Muffin is born.

How to Make Keto Pumpkin Muffins

The Ingredients

If you have done some keto-friendly baking before, the ingredients in this list will look very familiar to you. To make Keto Pumpkin Cream Cheese Muffins, you are going to need some dry ingredients first.

Almond Flour : Nutritionally speaking, Almond flour is better than most flours. It’s low-carb, packed with protein (6.1g per ounce), healthy monounsaturated fats (14.2g per ounce) and other essential nutrients like Vitamin E, Manganese, Copper etc (source: Healthline). And most importantly, it works very well as a flour substitute.

Coconut Flour : This is another low-carb friendly flour, made out of dried coconut flesh. It’s packs a whopping 10g of fiber, 6g of protein and just about 20% of your recommended daily value of Iron (source: Healthline). Combining this with almond flour makes for a fantastic gluten-free flour substitute. If you’re looking for a great deal on this, I recommend getting this 4lbs bag of coconut flour from Amazon.

Baking Powder: The essential stuff that makes will make your pumpkin muffins fluffy.

Salt: You might not think of salt as an essential ingredient in baking, but it is. Salt helps balance the flavors and insures that your muffins are not too sweet. Sweet and salty baby!

Pumpkin Spice Mix: The key thing here is to use a mix that does not have any added sugar. You can either make your own, or get the same one I usually use which is Simply Organic Pumpkin Spice.

As for the wet ingredients, this is what you will need.

Pumpkin Puree : Make sure that your pumpkin puree has only one ingredient : Pumpkins. If you’re not sure which one to get, try this one.

Free-range eggs : In pretty much every baking recipe (except for vegan baking), you are going to find eggs. They play 2 key roles. Eggs act as a binder, and also lighten-up the texture of our muffins. I choose free-range eggs because they are generally considered to be a healthier alternative.

Granulated-Sweetener : When it comes to sweeteners, the choices are abundant (thank god for that!). I personally prefer using Swerve’s Granulated Sweetener, but I have used other sweeteners like Truvia. They both worked just fine.

Melted Butter: For flavor, a healthy dose of fat and super moist muffins.

Pure Vanilla Extract: For a boost of flavor.

Almond Milk : After a few tries, I found that adding 2 tbsp of almond milk to my batter makes for lighter muffins. You can definitely substitute this with any other kind of milk you have.

Softened Cream Cheese.

The Technique

Whenever you are baking, it is generally a good idea to separate your dry ingredients from your wet ingredients. This is done to insure that you won’t have any lumps in your muffins and because so many bakers have told me this that I don’t even question it anymore. It seems less messy and it won’t hurt anyone, so why not.

Here are the steps we need to follow to make these Keto Pumpkin Cream Cheese Muffins:

Preheat your oven to 350F.

In a small bowl, combine your coconut flour, almond flour, salt, baking powder and pumpkin spice mix. Set it aside.

In a separate bowl, add in your sweetener, vanilla extract, melted butter, almond milk and whisk until all combined. Add in your eggs -one at a time- and whisk until well combined. Next, add pumpkin puree and whisk again until you get a homogeneous batter.

Add your dry ingredients to your wet ingredients and carefully fold in the batter. Once your batter is well mixed scoop it into paper lined muffin pan cups.

To make your cheesecake topping, mix your softened cream cheese with your granular sweetener until it gets completely dissolved. Add vanilla extract and 1 egg and mix until all ingredients are well combined. Scoop 1 Tbps of your cream cheese mixture into your muffin cups.

Bake for 25 minutes.

The Recipe Card

Keto Pumpkin Cheesecake Muffins
Print Pin
3 from 1 vote

Keto Pumpkin Cream Cheese Muffins

Looking for a low-carb treat? Try these keto pumpkin muffins with a cream cheese swirl. They will blow your mind!
Course Dessert
Cuisine Keto / Low Carb
Keyword keto, low carb
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 Muffins
Calories 133kcal
Author Idriss

Ingredients

Wet Ingredients

  • 3 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 1/2 cup swerve granular sweetener
  • 2 tbsp melted butter
  • 2 tbsp almond milk

Dry Ingredients

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp sugar-free pumpkin spice

Cream Cheese Mixture

  • 1 large egg
  • 200 grams softened cream cheese (1 pack)
  • 1 tsp vanilla extract
  • 1/3 cup swerve granular sweetener

Instructions

  • Preheat your oven to 350 degree F.
  • In a small bowl, combine your coconut flour, almond flour, salt, baking powder and pumpkin spice mix. Set it aside.
  • In a separate bowl, add in your sweetener, vanilla extract, melted butter, almond milk and whisk until all combined. Add in 3 eggs -one at a time- and whisk until well combined. Next, add pumpkin puree and whisk again until you get a homogeneous batter.
  • Carefully add your dry ingredients to your wet ingredient mixture and mix using a spatula. Once your batter is well mixed scoop it into paper lined muffin pan cups.
  • To make your cheesecake topping, mix your softened cream cheese with your granular sweetener until it gets completely dissolved. Add vanilla extract and 1 egg and mix until all ingredients are well combined. Scoop 1 Tbps of your cream cheese mixture on top of your muffin cups.
  • Bake for 25-28 minutes.
    To make sure that they are properly baked, stick a toothpick right in the middle of a muffin. If it comes out clean, then your muffins are ready. Take them out, let them cool down for 5-10 minutes and enjoy!

Notes

These muffins are much much better once they have cooled down for a few hours. Allow them the time to rest and they will be fantastic. 

Nutrition

Serving: 1muffinFiber: 1.1gCalories: 133kcalFat: 11.7gProtein: 4.4gCarbohydrates: 3.3g
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Keto Pumpkin Cheesecake Muffins | If you're looking for a quick and easy low-carb treat, look no furtner. These Keto Muffins are Garanteed to make you happy! | #keto #muffins #pumpkin #spice #dessert #snack
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Filed Under: Autumn, Desserts, Keto, Recipe Index

Previous Post: « Keto Brussels Sprouts Eggs | Breakfast Recipe
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Reader Interactions

Comments

  1. Kim

    October 23, 2019 at 13:17

    3 stars
    The ingredients list does not list almond milk, but the body of this post and the instructions mentioned almond milk. I had to go back and read the post to find out how much almond milk to add. It said that it makes the muffins lighter. I followed the recipe exactly, including the almond milk. They turned out soggy and wet. Also, the ingredients list doesn’t list the pumpkin spice, either. I might try again without adding the almond milk.

    Reply
    • Idriss

      October 24, 2019 at 09:47

      Thank you Kim!
      I will look it over and adjust the recipe. I’m sorry it didn’t work out.

      Reply
    • Lavonne

      April 6, 2020 at 17:15

      I am a little confused. I thought this recipe was for muffins but the title says pancakes. 🤔 Then on the second line of the description it calls it pumpkins. Someone just not paying attention? Anyway, the recipe looks good. Hope to make it tomorrow.

      Keto Pumpkin Cream Cheese Pancakes
      Looking for a low-carb treat? Try these keto pumpkins with a cream cheese swirl. They will blow your mind!

      Reply
      • Idriss

        April 7, 2020 at 09:28

        Someone was definitely distracted lol. I will have to read through this and update it all tonight.

        Thank you for letting me know Lavonne 🙂

        Reply
  2. Brenda Schlegel

    November 21, 2019 at 19:48

    I used this recipe as a guideline. They turned out pretty good despite the difficult recipe to understand. I added 1tsp of pumpkin pie spice because it wasn’t on the ingredient list. Idriss said he’d adjust the recipe but it didn’t look like that got done.
    Wish I could show a picture, because the muffins came out just like the pictures in the post.
    I will definitely make these again.

    Reply
    • Idriss

      November 23, 2019 at 08:46

      Hi Brenda!

      I have just updated the recipe and I hope that it is much clearer now, if not let me know please and I’ll update it. I had a crazy busy schedule (with school and work) and this recipe slipped through the cracks. Thank you for letting me know, I really appreciate your input. I’m glad your muffins turned out well!

      Reply
  3. Monique

    April 4, 2020 at 14:44

    It also says add an egg to the cream cheese topping. However this is not in the list of ingredients unless we use 3 eggs in muffin base and one for the topping?

    Reply
    • Idriss

      April 5, 2020 at 12:00

      Hi Monique,

      You’re right, you’re supposed to put 3 eggs in the batter and 1 in the cream cheese mixture. Thank you for letting me know, I have updated the recipe card 🙂

      Reply
  4. Lorrie

    August 25, 2022 at 19:06

    Hello,
    I was wondering under dry ingredients it says 1/4 cup coconut. Is this coconut flakes or is it supposed to be coconut flour? I was getting ready to make these but I wanted to make sure I had all the ingredients first.

    Reply
    • Idriss

      September 1, 2022 at 13:42

      Hi Lorrie,

      Thank you for pointing this out. It is Coconut flour. I will update the post soon.

      Reply

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Hi there!

I'm Idriss. I'm a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome! Read more about us ...

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