These keto pumpkin cream cheese muffins make the perfect low carb breakfast or snack! This popular sugar-free pumpkin muffins recipe has been updated with an instructional video.
It’s time to give my Keto Pumpkin Cream Cheese Muffins a little update! I first posted this recipe way back in 2013 and now I’ve made it easier and even lower in carbs.
It’s almost pumpkin season and I am eager to get going on it. Pumpkin recipes are my favourite way to kick off fall!
A few of my favorites:
Okay, so it’s not yet September but I still feel an early pumpkin recipe is in order. Plus…the kids went back to school today so it’s time for a proper keto fall celebration, wouldn’t you say? And these sugar-free, gluten-free pumpkin cream cheese muffins are perfect with your morning coffee. Sip and savor the freedom of a child-free house…that’s what I am doing right now.
The only problem with posting such an early pumpkin recipe is actually finding pumpkin puree! I had a few cans of pumpkin puree in my pantry so I was good there. But…no cute little decorative pumpkins to show in my photos. Or my how-to video. No grocery stores appear to be carrying them just yet.
Somehow the shots just look incomplete to my eyes. But if you can, imagine falling leaves and chilly mornings, kids grabbing their bags and heading off to school, and little mini orange gourds in the background of these photos. I may have to make them again, once those mini pumpkins and gourds are available in stores, just so I can get the photos I want!
I had such fun making the video for these pumpkin cream cheese muffins. And I simplified the recipe too, because I found a few ways to cut out steps and make them even easier. I also cut down the whole recipe so it makes a proper dozen, instead of 15. While sometimes more is good, it’s not always convenient to have to make more than fits in a regular muffin pan!
How to make Keto Pumpkin Cream Cheese Muffins
These tender and delicious muffins aren’t hard to make. Here are my best tips for getting it right:
- Prep your cream cheese filling first so you’re ready to fill the muffins right away.
- 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.
- Use a powdered or confectioner’s sweetener for the cream cheese filling, so there’s no residual grittiness.
- 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 or pumpkin seed flour. If you choose sunflower seed, be sure to add a tablespoon of lemon juice or vinegar to keep the flour from going green (it’s a reaction between the chlorophyll and the baking powder).
- Yes, the protein powder is important, 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.
- Only 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. This is where you will add a dollop of the cream cheese mixture. Use the rest of the batter to cover the cream cheese.
More delicious keto cream cheese recipes
- Keto Raspberry Cream Cheese Coffee Cake
- Keto Chocolate Cream Cheese Muffins
- Keto Cookies and Cream Cheesecake
- Keto Gingerbread Cream Cheese Pound Cake
- Keto Cream Cheese Mints
- Keto Cream Cheese Sausage Balls
Keto Pumpkin Cream Cheese Muffins
Cream Cheese Filling:
- 6 oz cream cheese softened
- 3 tbsp powdered Swerve Sweetener
- 1 tbsp heavy cream
- 1/2 tsp vanilla
For the cream cheese filling:
- Beat cream cheese with powdered sweetener, cream and vanilla extract until smooth. Set aside.
For the muffins:
- Preheat 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.
The old pumpkin cream cheese muffins recipe had you draining the pumpkin puree on paper towels. I find you can skip this step altogether as long as your pumpkin puree is thick and isn’t watery. I used Trader Joe’s Organic pumpkin and found I didn’t need to drain it at all. Instead of beating softened butter with the sweetener and eggs, I just stirred in melted butter, which definitely saves time. And I did away with that candied pepitas (pumpkin seeds) because the reality is that these low carb pumpkin muffins are delicious enough without them!
Now, don’t be alarmed if your pumpkin muffins rise beautifully and then sink a bit as they cool. This appears to be the nature of the beast with cream cheese stuffed goodies. They create a little sink hole as the cream cheese expands and then contracts.
It doesn’t matter much…these keto muffins taste as delicious as ever. Like fall in muffin form. How can you beat that?