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 ¼ 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 (see my favorite on Amazon)
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Kosher salt
- ½ Cup sugar free granulated sweetener
- 1 teaspoon Baking soda
- 1 Cup Pumpkin puree
- ¼ Cup Melted Butter
- 1 teaspoon Vanilla
- 2 Large Eggs
- 8 Ounces Cream cheese, softened
- ¼ Cup sugar free powdered sweetener
Equipment
Method
- Preheat the oven to 350F and line a 12 cup cupcake tin with liners.
- Spray the inside of the liners with cooking spray.
- 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.
Anna says
These are a family favorite! My non-keto friends love them - the pumpkin adds so much moisture that you usually don't get in a keto baked good. Making them for the third time in two weeks today!
Gaye says
These look delicious. Do I deduct the fiber from the carb count? Are they 6 carbs or 3 carbs each? I can’t wait to make them!
Carrie says
Can you use pumpkin pie spice instead and how much can you use?
Jennifer Banz says
Yes, 1 teaspoon
Terri says
Just made these and waited for them to cool. They were so good!! I can't wait for my husband to try them. Thank you for the recipe!
Becky L says
These pumpkin cheesecake muffins are delicious… made them yesterday
Lynn O. says
Yesterday I made pumpkin bread that was delicious. Since I had pumpkin left I made the pumpkin cheesecake muffins today. They are both delicious! I would think I should refrigerate the muffins and the pumpkin bread would freeze much better? Now onto broccoli cheese soup, I add chicken to the soup. Every recipe of yours I have made are wonderful. Thanks, Lynn
Kate says
This is the best pumpkin cream cheese muffin that I have made since beginning my Keto lifestyle. My non-Keto roommate was very impressed with the texture and flavor. This is a very simple to make recipe that bursts with flavor!!!!!
Kim says
Oh wow! These are so delicious! Made them yesterday and they are amazing. I don’t feel deprived one bit. If you like cheesecake and pumpkin spice, this recipe is for you.
Susan says
Those pumpkin muffins are so so so good! My new recipe for pumpkin muffins since I’m now on keto diet.
Judy says
Your recipes look delicious. I am doing keto and finding it hard but your recipes look great and l want to try some of them
Country Roads says
These are delicious and perfectly balanced for spice, cream cheese, and sweetness. Thank you for sharing your recipe!