Desserts, keto Desserts

KETO PUMPKIN CREAM CHEESE MUFFINS

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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.

KETO PUMPKIN CREAM CHEESE MUFFINS

0.0 from 0 votes
Recipe by admin Course: DessertsCuisine: American
Servings

18

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

121

kcal
Total time

30

minutes

Embrace the cozy season with our moist and fluffy keto pumpkin muffins featuring a delightful cream cheese swirl! This easy-to-follow recipe brings the comforting flavors of fall to your table, perfect for breakfast or dessert.

Ingredients

  • For the Muffins:
  • 5 eggs

  • 1/2 cup melted coconut oil or liquid coconut oil

  • 2 tablespoons butter

  • 1 cup pumpkin puree

  • 1 tablespoon + 1 teaspoon pumpkin pie spice

  • 1 1/2 cup Lakanto Monkfruit Powdered

  • 1 1/2 tsp vanilla

  • 1/2 cup + 2 tablespoons coconut flour

  • 1/2 tsp salt

  • 1 1/2 tsp baking powder

  • For the Cream Cheese Filling:
  • 3 oz cream cheese, room temperature

  • 1 tablespoon heavy whipping cream

  • 1 1/2 tablespoons Monkfruit Powdered

  • 1/2 teaspoon vanilla extract

Directions

  • Preheat and Prepare: Preheat your oven to 350°F. Grease or line your muffin tins to prevent sticking.
  • Melt and Mix: In a microwave-safe bowl, melt the coconut oil and butter until smooth. In a large bowl, combine eggs, Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice. Slowly introduce melted oils and butter, blending until consistent.
  • Add Dry Ingredients: Mix in salt, baking powder, and coconut flour until a smooth batter form.
  • Fill Muffin Tins: Spoon batter into muffin cups, filling them about 2/3 full.
  • Prepare Cream Cheese Filling: In a separate bowl, blend cream cheese, heavy whipping cream, Monkfruit Powdered, and vanilla until smooth.
  • Swirl and Bake: Top each muffin with a dollop of cream cheese filling and use a toothpick to swirl for a marbled effect. Bake for 18-22 minutes until a knife comes out clean when inserted.
  • Enjoy the Goodness: Allow the muffins to cool slightly before savoring the deliciousness.

Nutrition Facts

  • Total number of serves: 1
  • Calories: 121kcal
  • Carbohydrates: 3g
  • Protein: 2g
  • Fat: 10g
  • Fiber: 1g

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