• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Muffins & Scones » Keto Pumpkin Cream Cheese Muffins

    Published: Oct 2, 2021 · Modified: Oct 3, 2021 by Carolyn

    Keto Pumpkin Cream Cheese Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    59.6K shares
    Jump to Recipe Print Recipe

    Delectable keto pumpkin pumpkin muffins with a rich gooey center of cream cheese. They’re a delicious fall breakfast or snack. You might even want to save them for dessert!

    Close up shot of a keto pumpkin cream cheese muffin broken open to show the inside.

    Make no mistake, my friends. These are the original keto pumpkin cream cheese muffins. I first posted this recipe way back in 2013 and now it’s easier and even lower in carbs.

    It’s one of my most popular keto muffin recipes, and with good reason. They’re full of that classic pumpkin spice flavor, with a gooey, creamy cheesecake center. No one ban believe they’re sugar free.

    They are, of course, modelled after the famous pumpkin muffins from Starbucks. And they taste just as delicious, but with a mere fraction of the carbs.

    How does that sound to you, pumpkin lovers???

    Keto Pumpkin Muffins in a muffin pan after baking.

    Pumpkin spice and everything nice

    In case you haven’t noticed, I am a huge fan of keto pumpkin recipes. There is something so lovely and comforting about the warm spices paired with pumpkin puree.

    I tend to use pumpkin in keto desserts most frequently, but it’s also delicious in savory recipes too.

    These muffins might be one of my most popular, but other fan favorites include my Keto Pumpkin Cream Pie and Easy Pumpkin Breakfast Bars. And let me not forget my updated Keto Pumpkin Bread, which gets rave reviews every time!

    A plate full of keto pumpkin cream cheese muffins

    How to make Keto Pumpkin Cream Cheese Muffins

    These tender and delicious muffins aren’t hard to make at all. Here are my best tips for getting it right:

    1. Prep your cream cheese filling. Do this first so that you’re ready to fill the muffins right away.
    2. Always use well softened cream cheese. You want to be able to poke a finger into it and leave an indent easily. Sometimes in winter, I even warm mine up for 15 seconds in the microwave, as I find it easier to beat smoothly when it’s really soft.
    3. Use a powdered sweetener for the cream cheese filling, so there’s no residual grittiness.
    4. This is an almond flour based recipe and it doesn’t work well with coconut flour. However, if you need to make it nut-free, use a seed flour like sunflower seed flour.
    5. The protein powder is vital, as it helps replace gluten so that the muffins rise and hold their shape. You can use egg white protein instead. You can skip it but just know your muffins may sink a bit more.
    6. Add about half of the batter to the bottom of the muffin cups, and then use a spoon to make a well in the center.
    7. Fill with cream cheese. Use about 1 tablespoon of the sweetened cream cheese mixture to fill the well in the center.
    8. Cover with more batter. Try to cover the cream cheese completely so it doesn’t ooze out the sides of the muffins.
    9. Bake until golden. And remember to let them cool completely before trying to eat them!
    A stack of keto pumpkin cream cheese muffins with one broken open to show the creamy inside.

    Frequently Asked Questions

    What’s the protein powder for? Can I skip it?

    Protein powder such as whey or egg white helps keto baked goods rise and be lighter and fluffier. If you skip it, the muffins will be more dense and heavy.

    Can I use a different sweetener?

    Any granular sweetener should be fine for the muffins, but do be aware that allulose will make them much darker in appearance. For the filling, you need a powdered sweetener to avoid grittiness.

    Can I use heavy cream in place of the almond milk?

    Heavy cream will make the batter overly thick. I recommend just using water, or a mix of water and cream.

    I am allergic to nuts, can I use coconut flour?

    This recipe has been developed and tested using almond flour, and coconut flour is not a good replacement. However, you can try using sunflower seed flour as a 1 to 1 replacement. Just remember to add a tablespoon of lemon juice to offset the reaction between sunflower seeds and baking powder. They will turn a lovely shade of green if you forget!

    My muffins sank at they cooled, what did I do wrong?

    Nothing! This is the nature of the beast with cream cheese stuffed goodies. The cream cheese expands during baking, and then contracts as it cools. So a little sink hole will appear in the tops of the muffins. They still taste fabulous!

    Keto pumpkin muffins on a white plate with a cup of coffee in the background.

    More delicious keto cream cheese recipes

    • Keto Peanut Butter Cream Cheese Muffins
    • Raspberry Cream Cheese Coffee Cake
    • Chocolate Cream Cheese Muffins
    • Cookies and Cream Cheesecake
    • Gingerbread Cream Cheese Pound Cake
    • Keto Strawberry Scones
    Keto pumpkin muffins on a white plate with a cup of coffee in the background.

    Keto Pumpkin Cream Cheese Muffins

    Delectable keto pumpkin pumpkin muffins with a rich gooey center of cream cheese. They're a delicious fall breakfast or snack. You might even want to save them for dessert!
    4.97 from 32 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Brunch
    Keyword: keto pumpkin cream cheese muffins, keto pumpkin muffins
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Resting Time: 15 minutes
    Total Time: 1 hour
    Servings: 12 muffins
    Calories: 221kcal

    Ingredients

    Cream Cheese Filling:

    • 6 oz cream cheese softened
    • 3 tablespoon powdered Swerve Sweetener
    • 1 tablespoon heavy cream
    • ½ teaspoon vanilla

    Pumpkin Muffins:

    • 2 cups almond flour
    • ½ cup Swerve Sweetener
    • ¼ cup unflavoured whey protein powder
    • 2 teaspoon baking powder
    • 2 teaspoon pumpkin pie spice OR 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves
    • ½ teaspoon salt
    • 2 large eggs
    • ½ cup pumpkin puree
    • ¼ cup butter melted
    • ¼ cup unsweetened almond milk
    • ½ teaspoon vanilla extract
    US Customary – Metric

    Instructions

    Cream cheese filling

    • Beat the cream cheese with the powdered sweetener, cream and vanilla extract until smooth. Set aside.

    Muffins:

    • Preheat the oven to 325F and line a muffin tin with parchment or silicone liners.
    • In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
    • Add the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract. Mix until well combined.
    • Drop a spoonful of batter into the bottom of prepared muffin tins and use a spoon to make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to cover the cream cheese mixture
    • Bake 23 to 25 minutes, or until tops are set and edges are just browned. Let cool in pan 15 minutes before transferring to a wire rack to cool completely.

    Notes

     
    Nutrition Facts
    Keto Pumpkin Cream Cheese Muffins
    Amount Per Serving (1 muffin)
    Calories 221 Calories from Fat 166
    % Daily Value*
    Fat 18.4g28%
    Carbohydrates 6.14g2%
    Fiber 2.36g9%
    Protein 7.52g15%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    59.6K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Charity Elizabeth says

      February 02, 2022 at 10:25 am

      5 stars
      This was easy to do, and so perfect!
      The whey protein powder is non-negotiable – perfect amount of batter for 12 muffins!

      Reply
    2. Gloria says

      January 16, 2022 at 7:37 pm

      How do I store KETO PUMPKIN CREAM CHEESE MUFFINS

      Reply
      • Carolyn says

        January 16, 2022 at 8:08 pm

        They’re fine on the counter for 2 days, but the fridge is good for 5.

        Reply
    3. Wendy says

      December 05, 2021 at 2:06 pm

      Has anyone tried freezing these? Thinking of making a double batch.

      Reply
      • Carolyn says

        December 05, 2021 at 7:56 pm

        Yep, they freeze well!

        Reply
        • K.mC says

          February 07, 2022 at 4:32 pm

          Hi Carolyn! Can you tell me how you stored them for freezing? Plastic wrap vs freezer ziploc etc? I make these weekly for my husbands daily breakfast and snack – but would LOVE to do a double batch and only have to do one time a week!

          Reply
          • Carolyn says

            February 07, 2022 at 6:51 pm

            I put them in big ziplock bags.

            Reply
    4. Jani says

      November 24, 2021 at 11:56 am

      4 stars
      I think baking at 350 degrees would work best. I had to add 3+ min to the 25 min at 325.

      Reply
      • Carolyn says

        November 24, 2021 at 1:10 pm

        What kind of pan did you use? And no… keto baking is best at 325, often. 🙂

        Reply
    5. Melissa McFrederick says

      November 22, 2021 at 1:56 pm

      Hello I have Genpro protein powder will that work in place of the whey

      Reply
      • Carolyn says

        November 22, 2021 at 5:23 pm

        I don’t know what that is. What is the source of the protein?

        Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2022 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2022