Keto Pumpkin Cream Cheese Muffins Recipe

 

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 12 servings

Yield: 12 muffins

Enjoy the flavors of autumn with these keto-friendly pumpkin cream cheese muffins. Perfect for those reducing carbs, these muffins are sugar-free, gluten-free, and utterly delicious. The cream cheese swirl adds a rich touch to the light, delicate crumb.

Ingredients

For the Cream Cheese Filling:

• 3/4 cup cream cheese, softened
• 2 tablespoons non-caloric natural sweetener (such as brown or granular Swerve, allulose, Lakanto, or monk fruit)

For the Muffins:

• 2 cups almond flour
• 3/4 cup non-caloric natural sweetener (such as brown or granular Swerve, allulose, Lakanto, or monk fruit)
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/4 cup plain Greek yogurt
• 1/4 cup neutral oil (such as grapeseed or avocado)
• 3 eggs

Steps to Make It

1. Preheat Oven:

   • Preheat the oven to 375 F. Grease or line a 12-cup muffin tin.

2. Prepare Cream Cheese Filling:

   • In a small mixing bowl, whisk together the softened cream cheese and 2 tablespoons of sweetener until smooth. Set aside.

3. Mix Dry Ingredients:

   • In a large mixing bowl, combine the almond flour, 3/4 cup of sweetener, baking powder, pumpkin pie spice, and salt. Whisk to combine.

4. Combine Wet Ingredients:

   • Add the pumpkin puree, Greek yogurt, eggs, and oil to the dry ingredients. Whisk until a thick batter forms.

5. Fill Muffin Cups:

   • Divide the batter evenly among the 12 muffin cups. Place a dollop of the cream cheese mixture in the center of each muffin.

6. Create Swirl:

   • Use a toothpick to swirl the cream cheese into the batter.

7. Bake:

   • Bake for 22 minutes, or until the muffins are set and golden brown.

8. Cool and Serve:

   • Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Tips

• Homemade Pumpkin Pie Spice: You can make your own spice mix if you'd like extra on hand for future baking.
• Additional Spices: If there's a particular spice you love (like ginger or cinnamon), feel free to add an extra 1/2 teaspoon.
• Choice of Sweetener: Any non-caloric sweetener will work; choose the one you prefer the taste of. Note that using brown Swerve will result in a slightly darker color.
• Butter Option: You can substitute the Greek yogurt and oil with 1/2 cup melted butter if you prefer. Note that this might cause the muffins to brown more quickly.

Nutrition Facts (per serving)

• Calories: 200
• Fat: 18g
• Carbohydrates: 6g (Net Carbs: 3g)
• Protein: 6g

Enjoy these keto pumpkin cream cheese muffins as a delightful, low-carb treat that’s perfect for the fall season!