Can I use fresh pumpkin instead of canned in this keto pumpkin cream cheese muffins recipe?

Absolutely! Just cook and puree your fresh pumpkin, then strain through a cheesecloth to remove excess moisture. For every cup of canned pumpkin, use 3/4 cup of fresh pumpkin puree since homemade tends to be wetter.

Why did my keto muffins sink in the middle?

This typically happens when muffins are underbaked or when the oven door is opened during baking. Make sure your oven is fully preheated before baking, and resist peeking until the baking time is nearly complete.

Can I use coconut flour instead of almond flour?

Coconut flour absorbs much more liquid than almond flour, so it's not a direct substitute. If you want to use coconut flour, reduce the amount to 1/3 cup and add 2 extra eggs to the batter.

Are these muffins suitable for diabetics?

Many people with diabetes find that keto baking fits well into their eating plan because it's low in carbs and sugar. However, everyone's needs are different, so check with your healthcare provider if you have specific dietary restrictions.

How can I make these muffins sweeter without adding carbs?

If you prefer a sweeter muffin, try adding a few drops of liquid stevia to the batter. You can also serve them with a side of keto whipped cream sweetened with your favorite low-carb sweetener for an extra touch of sweetness.

Keto Pumpkin Cream Cheese Muffins That Everyone Will Crave

Print Recipe

These keto pumpkin cream cheese muffins are the perfect fall treat—warmly spiced, low in carbs, and filled with a creamy swirl that adds just the right indulgent touch. With only 3g net carbs per muffin, they’re a cozy, satisfying choice for breakfast or snacks on a keto or low-carb plan.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Low Carb Baking
Method: Baking
Cuisine: American

Ingredients

Scale

For the muffin base:
2 cups almond flour
1/2 cup pumpkin puree (unsweetened)
3 large eggs
1/2 cup erythritol or monk fruit sweetener
1/4 cup coconut oil, melted
1 tbsp pumpkin pie spice
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
For the cream cheese filling:
8 oz cream cheese, softened
1 egg
1/4 cup erythritol or monk fruit sweetener
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with cooking spray.
In a large bowl, whisk almond flour, pumpkin pie spice, baking powder, and salt. In another bowl, beat eggs, then add pumpkin puree, melted coconut oil, sweetener, and vanilla. Mix well. Combine wet and dry ingredients; stir until just combined.
In a separate bowl, beat cream cheese until smooth. Add egg, sweetener, and vanilla; continue beating until fully smooth and creamy.
Fill each muffin liner about 2/3 full with pumpkin batter. Spoon a generous tablespoon of cream cheese mixture into the center of each muffin. Swirl gently with a toothpick.
Bake for 22–25 minutes, or until a toothpick inserted into the pumpkin portion comes out clean. The cream cheese may still be soft but will firm up as it cools.
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Best enjoyed fully cooled.

Notes

Use sunflower seed flour for a nut-free version (1:1 ratio). For a dairy-free version, use plant-based cream cheese and coconut cream. These muffins freeze well and are great for meal prep.

Nutrition

Serving Size: 1 muffin
Calories: 195
Sugar: 1g
Sodium: 140mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg

Keywords: keto pumpkin muffins, low carb pumpkin muffins, keto fall baking, cream cheese swirl muffins

Find it online: https://harmonymeal.com/keto-pumpkin-cream-cheese-muffins-that-everyone-will-crave/