Make keto pumpkin muffins with warm cinnamon, pumpkin spice, and a creamy cheesecake center. A tasty low carb treat that’s easy to bake right at home.
This recipe makes 6 muffins, but you can easily double it for more to enjoy!
A Keto Take on Starbucks Pumpkin Cream Cheese Muffins
While I also love the PSL, my favorite part of Starbucks’ fall menu is the pumpkin cream cheese muffin. It’s actually one of the first things I had at Starbucks when I moved here. It’s so moist, tender, and fluffy, with a sweet, tangy cream cheese topping that I always save for the last bite.
My husband’s on keto, so I wanted to make a version he could also enjoy. These keto pumpkin muffins were a huge success!
The pumpkin and fall spice flavor is on point, and the cream cheese on top makes them extra decadent.
Love that they’re not too sweet, too. Great for dessert, but just as good for breakfast with a cup of coffee.
Ingredients for Keto Pumpkin Muffins
- Almond flour. Use finely ground, blanched almond flour for a finer muffin texture.
- Monk fruit allulose sweetener. Or use your keto sweetener of choice. Choose one that measures 1:1 like sugar.
- Baking powder. Helps the muffins rise.
- Pumpkin pie spice and cinnamon. Give the muffins that signature, warm fall flavor.
- Salt. Balances the sweetness.
- Pumpkin puree. Adds pumpkin flavor and moisture. Use pure pumpkin puree, not pumpkin pie filling.
- Eggs. Bind the batter and help give the muffins structure.
- Vanilla extract. Adds flavor to both the muffins and cream cheese filling.
- Butter. Melt it, then let it cool slightly before adding it to the batter.
- Cream cheese. Makes the rich, creamy filling. Let it soften at room temperature so it blends smoothly.
How to Make Keto Pumpkin Cream Cheese Muffins
It’s just as simple as making regular muffins.
1. Prep: Preheat the oven to 350°F. Line 6 standard muffin cups with liners.
2. Mix the Dry Ingredients: Combine the almond flour, monk fruit sweetener, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.
Combine Wet Ingredients: In a separate container, whisk together pumpkin puree, eggs, vanilla extract, and melted butter.
4. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and whisk until well combined.
5. Make the Cream Cheese Filling: Add softened cream cheese, monk fruit sweetener, pumpkin pie spice, and vanilla extract to a separate bowl. Beat with an electric mixer until smooth, scraping down the sides as needed.
6. Bake: Divide the muffin batter among the 6 cups, then spoon or pipe the filling evenly over the centers. Press it slightly into the batter. Bake for 20-25 minutes, checking at 20 minutes. Insert a toothpick near the center, beside the cream cheese. It should come out clean, with no wet batter.
7. Cool and Serve: Let the muffins cool in the pan for 10 minutes, then transfer them to a rack to cool completely. Serve and enjoy!
Tips for the Best Keto Pumpkin Muffins
- Use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices.
- Use room temperature ingredients. Let the eggs and cream cheese come to room temperature, and cool the melted butter slightly so everything blends smoothly.
- Test the muffin, not the topping. Insert a toothpick near the center, beside the cream cheese. The topping will stay soft, so test the muffin itself. The toothpick should come out clean, with no wet batter.
- Add your favorite extras. Fold sugar-free chocolate chips, chopped walnuts, or pecans into the batter. You can also sprinkle pumpkin seeds around the cream cheese topping before baking.
How to Store Keto Pumpkin Muffins
Let the muffins cool completely, then place them in an airtight container. Refrigerate for up to 4 days. Enjoy them chilled or let them sit at room temperature briefly before serving.
Can You Freeze Pumpkin Cream Cheese Muffins?
Yes! Freeze cooled muffins on a tray until firm, then wrap them individually and place them in a freezer bag. Freeze for up to 3 months.
Thaw overnight in the fridge before serving. Microwave thawed muffins in short intervals if you want them warm.
More Fall Treats You’ll Love
Keto Pumpkin Muffins (with Cream Cheese)
Ingredients
- ¾ cup 79 g almond flour
- ¼ cup 48 g monk fruit allulose sweetener
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- ⅓ cup 82 g pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp 43 g butter, melted and slightly cooled
- 4 oz cream cheese softened
- 4 tbsp monk fruit allulose sweetener
- ¼ tsp pumpkin pie spice
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line 6 standard muffin cups with liners.
- In a bowl, combine almond flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt until combined.
- In a separate bowl, whisk the pumpkin puree, eggs, monk fruit sweetener, vanilla extract, and melted butter until smooth.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- In a separate bowl, beat softened cream cheese, monk fruit sweetener, pumpkin pie spice, and vanilla with an electric mixer until smooth.
- Divide the batter among the 6 cups. Spoon or pipe the cream cheese mixture evenly over the centers, pressing it slightly into the batter.
- Bake for 20-25 minutes, checking at 20 minutes. Insert a toothpick into the muffin beside the cream cheese. Toothpick should come out clean.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. Serve and enjoy!
