Welcome to the delightful season of comforting flavors and cozy vibes! As autumn sets in, there’s nothing quite like the warm embrace of our Keto Pumpkin Cheesecake Muffins. A perfect fusion of fall spices and creamy indulgence, these muffins are not only delicious but also keto-friendly, with just 2 grams of net carbs per serving.

Why You’ll Love This Recipe:

Indulging in these Keto Pumpkin Cream Cheese Muffins comes with a myriad of reasons to smile. Here are a few:

Low Carb Goodness: With a mere 2 grams of net carbs per muffin, these treats are a dream for those following a keto lifestyle.

Tender Crumb Perfection: The combination of pumpkin puree and almond flour creates a tender crumb that’s simply irresistible.

Quick and Easy: This recipe is a breeze to whip up, ensuring that you can savor freshly baked muffins in no time.

Versatile Enjoyment: Whether for breakfast, as a snack, or a delightful dessert, these muffins are a versatile treat for any occasion.

Ingredients Needed:

Eggs: A binding agent contributing to fluffiness.

Coconut Oil: Adds moisture for soft and tender muffins.

Butter: Infuses a rich buttery flavor.

Pumpkin Puree: The heart of the recipe, bringing classic pumpkin flavor and moisture.

Pumpkin Pie Spice: Provides the warm and comforting fall spice blend.

Blend Sweetener: Adds sweetness without the carbs.

Vanilla: Enhances the flavor profile.

Coconut Flour: A gluten-free and low-carb flour alternative for structure.

Salt: Balances sweetness and enhances other seasonings.

Baking Powder: The leavening agent for a light and airy texture.

How to Make Keto Muffins with Cream Cheese Filling:

Preheat and Prepare: Preheat your oven to 350°F and prepare your muffin pan.

Mix Wet Ingredients: Combine eggs, melted coconut oil, butter, pumpkin puree, and pumpkin pie spice in a bowl.

Add Dry Ingredients: Mix in coconut flour, sweetener, vanilla, salt, and baking powder.

Fill Muffin Pan: Spoon the batter into the muffin pan.

Prepare Cream Cheese Filling: Mix room temperature cream cheese, sweetener, and vanilla. Spoon into the center of the batter and swirl.

Bake: Bake in the preheated oven for a delightful keto experience.

Tips for Making Low-Carb Pumpkin Muffins:

Spice it Up: Don’t shy away from the spices; homemade pumpkin pie spice is a game-changer.

Choose the Right Pan: Use a silicone muffin pan or parchment paper liners to prevent sticking.

Flour Flexibility: If you prefer almond flour, it’s a suitable 1:4 conversion with coconut flour.

How to Store:

Refrigerator: Keep muffins fresh for up to a week by tightly wrapping them.

Freezer: Extend freshness for 3 months by individually wrapping muffins before freezing.

Reheating: Warm them up in the microwave or oven for a delightful experience.

FAQs:

Dairy-Free Option: Substitute coconut milk, coconut oil, and dairy-free cream cheese for a dairy-free version.

Common Mistakes: Avoid using excessive coconut flour, inadequate sweetener, and overmixing to ensure perfect muffins.

Homemade Pumpkin Spice: Craft your pumpkin spice by blending cinnamon, ginger, nutmeg, allspice, and cloves.