Keto Pumpkin Cream Cheese Muffins
These bakery-style muffins are the keto fall dream—moist pumpkin spice base, creamy cheesecake swirl, and only a fraction of the carbs. Perfect for meal prep or a cozy coffee break, they deliver all the pumpkin season vibes without the sugar crash.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: breakfast
Ingredients
Muffin Batter:
1 cup almond flour
¼ cup coconut flour
½ cup granulated erythritol or monk fruit sweetener
1 tsp baking powder
1 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp salt
¾ cup pumpkin puree
2 large eggs
⅓ cup melted butter or coconut oil
1 tsp vanilla extract
Cream Cheese Swirl:
4 oz cream cheese (softened)
2 Tbsp powdered erythritol
½ tsp vanilla extract
Instructions
Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
Mix dry ingredients in one bowl. Mix wet ingredients in another. Combine.
In a separate bowl, beat cream cheese with sweetener and vanilla until smooth.
Fill muffin cups ¾ full. Add 1 tsp cream cheese swirl to each and gently swirl with a toothpick.
Bake 20–25 mins until set and golden. Cool before serving.
Nutrition
- Calories: ~160
- Carbohydrates: ~3g each
Find it online: https://ketospoonful.com/keto-pumpkin-cream-cheese-muffins-2/