Now that Summer is behind us… it’s that wonderful time of year where it’s all about the comfort food! Keto Pumpkin Cheesecake Muffins is the perfect balance of fall spices and rich cream cheese packed into a yummy keto muffin!
Bring the pumpkin spice and everything nice back to your keto/low carb kitchen this fall with this easy, “not your basic” Pumpkin Cheesecake Muffins!
Fall is my favorite season.. the smells, cooler weather, falling leaves and PUMPKIN!
So I came up with this super easy Keto Pumpkin Cheesecake Muffins because I want all my friends to share on the pumpkin fun too!
With the perfect balance of fall spices and rich cream cheese.. these muffins are not your basic pumpkin muffins!
Let’s get started!
HOW TO MAKE KETO PUMPKIN CHEESECAKE MUFFINS
For the Sugar free Cheesecake Filling:
We need to combine 8 ounces softened cream cheese with 1/4 cup of powdered Lakanto Sweetener. Mix it together in a mixing bowl with an electric mixer and set that aside.
Now, let’s preheat your oven to 350F and line a 12 cup cupcake tin with liners.
Make sure to spray the inside of the liners with cooking spray because these muffins are so moist they might stick!
Now, in a large mixing bowl, combine the almond flour, cinnamon, nutmeg, salt, granulated lakanto and baking soda.
Once you’re finished with that now add in the pumpkin puree, melted butter, vanilla and eggs.
Mix into a smooth batter.
Divide evenly into the muffins cups. I like to use an ice cream scoop to do this.
Now spoon in the cream cheese mixture evenly on top of the pumpkin mixture. The muffin liners will be completely full.
Swirl the batter with a toothpick or a butter knife.
Bake in your preheated oven for 25 minutes.
Warning! Your house will smell amazing!
Remove from the oven and let stand for 10 minutes before serving.
You won’t believe your tastebuds with these sweet and spicy muffins!
Like this keto friendly treat? Check out my recipes for Keto Chocolate Chip Muffins, One Bowl Banana Bread Muffins or Almond Flour Muffins (super fluffy)!
⭐ Did you make this Keto Pumpkin Cheesecake Muffins Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Pumpkin Cheesecake Muffins
INGREDIENTS
- 2 Cups almond flour (click here to see my favorite on Amazon)
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Kosher salt
- 1/2 Cup Granulated sweetener (Click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- 1 Cup Pumpkin puree
- 1/4 Cup Melted Butter
- 1 teaspoon Vanilla
- 2 Large Eggs
- 8 Ounces Cream cheese, softened
- 1/4 Cup Powdered Sweetener (Click here to see my favorite on Amazon)
EQUIPMENT
- Hand Mixer
INSTRUCTIONS
- Preheat the oven to 350F and line a 12 cup cupcake tin with liners.
- Spray the inside of the liners with cooking spray.
For the Cheesecake Filling:
- In a medium mixing bowl, combine the cream cheese and the powdered sweetener with an electric mixer, set aside.
- In a large mixing bowl, combine the almond flour, cinnamon, nutmeg, salt, granulated lakanto and baking soda.
- Now add in the pumpkin puree, melted butter, vanilla and eggs.
- Mix into a smooth batter.
- Divide evenly into the muffin cups.
- Now spoon in the cream cheese mixture evenly on top of the pumpkin mixture.
- Swirl with a toothpick or a butter knife.
- Bake in the preheated oven for 25 minutes.
- Remove from the oven and let stand for 10 minutes before serving.
Flor says
So good! I love this recipe. Thank you
Do you think it would be a good idea to replace the pumpkin with strawberry purée and instead of the harvest spice mix add strawberry extract? For a strawberry creamcheese cupcake? I wonder if that would work.
Shelley says
I have made this muffins 3 times and love them! I first made the recipe as written and they were great. I then made a couple of additions on subsequent batches. I added a half tsp. more cinnamon and included 1/4 tsp. of ground ginger. I also added a tsp of vanilla extract to the cream cheese mixture. Thanks so much for this great recipe Jennifer.
Clare a Osborn says
OMG, Jenn, I am almost 70 years old AND 50 POUNDS over weight. I am not totally doing Keto, more of a hunter/gatherer diet but I love your site and your muffins have saved me from snacking on bad stuff. I will be trying many of your recipes and THANK YOU, for helping all of us!!!!
Flor says
These cupcakes were SOOOOooo good. Thank you so much for sharing!! I’d make them again for sure.
Only thing I did differently was not stir the cheesecake batter as good as you did. I saw the video when they were already baking. Still very good.
Wish I could share my pic.
Jenny says
Delicious!! I’ve made several of your muffin recipes and so far this one is my favorite! Thanks!
Sharon Gordon says
Made this exactly by the recipe and they are sooooo good. I froze most. Highly recommend this recipe – Thank you Jennifer!
Michelle says
These are sinfully good but without the guilt! Even my 4 year old enjoyed.
Annie says
My 1st comment hasn’t come through… just wondering if I can’t use coconut flour & how much I should use please? Thank you! ?
Annie says
Missed the stars on my post!
Leeann says
These are really, really good! Non keto people loved them also. They freeze beautifully as well! Thank you for such an amazing recipe!
Elis Salamone says
I’ve made these muffins and shared the recipe with my friends. We all agree these are the bomb!! Soooo tasty!! And my BF and son don’t like pumpkin and they even like them.
Bonnie says
These muffins were the most delicious muffins I ever ate!! Moist and delicious! Thank you for aharing❤️
Moni says
Hello, I really want to make this recipe but I was wondering which brand of pumpkin purée did you use?
Thank you!
jenniferbanz says
I would use any brand that is sugar free
Les says
My friend has a nut allergy. Is there another Gluten Free flour that can be used?
jenniferbanz says
Sunflower seed flour
Melissa says
We have been making the keto chocolate chip muffins (fantastic recipe btw) every week for a few months now, today we changed it up to make these pumpkin cheesecake muffins… OMG!!! This was pure deliciousness. Moist and flavorful, I get like I was eating something I shouldn’t. We decided we will alternate weeks between the two. Thanks for such great recipes.
Atina says
You make cooking keto style seem so easy and all your recipes (I’ve tried) are delish! Gonna check out your ebook!
Stephanie says
Im new to keto and low carb baking in general and A bit confused as to why the nutritional facts says 6 g of carbs per serving but I noticed in the comments that each serving has 4g carbs ,can someone please clarify ,Im Wanting to make these for a diabetic family member and really want to get the carb count right thank you so much??
jenniferbanz says
They are 3 net carbs. 6g carbs – 3 grams fiber
Chau says
Absolutely amazing! Made these tonight and they couldn’t be any better. The true test was when my husband went back for another one. Thank you so so much for sharing this recipe!!
Ella says
I’ve made these 3x now and they are great — perfect for breakfasts on the go! I use a half dozen muffin pan so they are more “jumbo” size (at 6 net carbs each), and they freeze well too. Thank you for the recipe!
Ket0 says
Dumb question — should these be stored in the fridge?? I never know! Thank you, made them twice now and they are great.
jenniferbanz says
yes, I would store them in the fridge
Leah Duvall says
Girlllll these were bomb! You’re amazing. Like these muffins.
jenniferbanz says
So happy to hear that!
Heather says
WOW! I struggle with most dessert type keto recipes but this is fantastic! Moist, tasty, easy to make. I’m a sugar junkie from way back and it doesn’t really satisfy that sugar hit desire but it’s pretty darn close!
jenniferbanz says
So happy to hear that!
Nichole Stevens-Ahmad says
Would this be 3 net carbs per serving? wondering if there are any sugar alcohols I would need to subtract out as well, or if it would just be the fibre.
thanks!
jenniferbanz says
Yes, 3 net carbs. The sugar alcohol has already been subtracted
Desiree says
I made your Keto Cheesecake for guests and everyone LOVED IT! It was worth all the steps!
I’d like to make the same crust with a pumpkin pie cheesecake filling. Do you think this pumpkin recipe would work?
Thanks for your site! I can’t wait to try more of your recipes 🙂
jenniferbanz says
I think it would work and you just gave me an idea!
Ashley says
I made these for guests visiting that eat keto and everyone loved them!
Beth says
I’ll take a dozen or 3 of these! They look so flavorful and creamy!!
Kelsie says
Just made these and they turned out delicious! Even my husband who usually snubs all things pumpkin enjoyed them. Thank you!
Priya Aurora says
Omg it looks so yummy! Love the cheesy texture inside. Can’t wait to try them…I will definitely make them for Halloween for my family. Happy fall!
Kristie Clark says
Can I use granulated and powdered Stevia instead of the Lakanto Sweetener?
jenniferbanz says
yes! As long as it is a 1 for 1 substitute for sugar
Jeff says
8 oz cream cheese & 1/4 cup artificial sweetener
Jennifer says
Can you substitute Coconut Flour for the Almond Flour?
jenniferbanz says
No sorry, coconut flour would not work
Arena says
Can’t wait to make this but how much cream cheese and powered sweetener do we use. Was the cream cheese included in the nutritional breakdown?
jenniferbanz says
Sorry about that, Arena. I fixed the recipe to include those ingredients and the nutrition info was correct and does include the cream cheese.
Nance says
How much cream cheese do you use? It says “combine the cream cheese” and sweetener, but cream cheese is not even listed in the recipe ingredients.
jenniferbanz says
I have added it to the recipe, sorry!
Glen Agrade says
How much cream cheese? It’s not listed.
jenniferbanz says
Sorry, Glen! I added that to the recipe
Jana says
This looks amazing – I did not see an amount of ‘Cream Cheese’ so I’m guess about 8 oz???? I would love to make these this week for get together.
jenniferbanz says
yes, 8 ounces. Sorry about that!