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Keto Pumpkin Cream Cheese Muffins

Keto Pumpkin Cream Cheese Muffins

Keto Pumpkin Cream Cheese Muffins

Deliciously spiced and creamy, these muffins are a perfect fall treat with a keto twist! Enjoy them for breakfast or as a snack.

Prep Time: 10 minutes

Cook Time: 18-22 minutes

Total Time: 30-35 minutes

Servings: 12 muffins

Ingredients

For the Muffin Batter:

  • 2 cups almond flour
  • 1/2 cup granulated erythritol or other keto-friendly sweetener
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 3 large eggs
  • 1/4 cup coconut oil or butter, melted
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 4 oz cream cheese, softened
  • 2 tablespoons powdered erythritol or other keto-friendly powdered sweetener
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Prepare the Muffin Batter:
    • In a large bowl, whisk together almond flour, granulated erythritol, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
    • In another bowl, combine pumpkin puree, eggs, melted coconut oil (or butter), and vanilla extract. Mix until well combined.
    • Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  3. Prepare the Cream Cheese Filling:
    • In a separate bowl, beat softened cream cheese until smooth.
    • Add powdered erythritol and vanilla extract. Mix until the filling is creamy and well incorporated.
  4. Assemble the Muffins:
    • Fill each muffin liner with a spoonful of muffin batter, creating a thin layer at the bottom.
    • Add a dollop of cream cheese filling on top of the batter in each muffin cup.
    • Cover the cream cheese filling with the remaining muffin batter.
    • Use a toothpick or skewer to gently swirl the cream cheese filling into the muffin batter.
  5. Bake:
    • Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool & Serve:
    • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (Per Muffin, Based on 12 Servings)

  • Calories: ~220
  • Total Fat: 20g
  • Saturated Fat: 9g
  • Total Carbohydrates: 6g
  • Dietary Fiber: 3g
  • Sugars: 1g
  • Protein: 6g

Enjoy these rich, flavorful muffins for a satisfying low-carb treat! Let me know if you want variations or other recipes! 🍽