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Home » Keto Recipes » Keto Muffin Recipes

Published: Sep 30, 2019 · by: jenniferbanz

Keto Pumpkin Cheesecake Muffins

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!

3 keto pumpkin cheesecake muffins

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.

keto pumpkin cheesecake muffins batter in a glass bowl

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.

almond flour, cinnamon,nutmeg,salt,granulated lakanto and baking soda in a glass bowl for keto pumpkin cheesecake muffins

Once you're finished with that now add in the pumpkin puree, melted butter, vanilla and eggs.

wet and dry ingredients for keto pumpkin muffins

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.

keto pumpkin cheesecake muffins in a muffin pan ready to be baked

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.

keto pumpkin cheesecake muffins

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

Keto Pumpkin Cheesecake Muffins

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! 3 Net Carbs
5 from 32 votes
PRINT RECIPE SAVE TO FAVORITESSaved! PIN RECIPE
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 237kcal
Author: Jennifer Banz

Ingredients

  • 2 Cups almond flour (click here to see my favorite on Amazon)
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ½ teaspoon Kosher salt
  • ½ Cup Granulated sweetener (Click here to see my favorite on Amazon)
  • 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 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.
Servings: 12

Nutrition per serving

Serving: 1muffin | Calories: 237kcal | Carbohydrates: 6g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Fiber: 3g | Sugar: 2g

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

Keyword :almond flour, easy, gluten free, keto dessert recipe, muffins, recipe for keto pumpkin muffins

More Keto Muffin Recipes

  • Almond Flour Muffins - The Best Keto Muffins!
  • Keto Gingerbread Muffins
  • Keto Pumpkin Spice Muffins
  • Keto Strawberry Muffins

Reader Interactions

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    Recipe Reviews




  1. Terri says

    February 14, 2023 at 6:28 pm

    5 stars
    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!

    Reply
  2. Becky L says

    January 06, 2023 at 8:06 am

    5 stars
    These pumpkin cheesecake muffins are delicious… made them yesterday

    Reply
  3. Lynn O. says

    October 03, 2022 at 2:28 pm

    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

    Reply
  4. Kate says

    September 30, 2022 at 12:14 pm

    5 stars
    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!!!!!

    Reply
  5. Kim says

    September 06, 2022 at 4:31 pm

    5 stars
    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.

    Reply
  6. Susan says

    August 21, 2022 at 6:55 pm

    5 stars
    Those pumpkin muffins are so so so good! My new recipe for pumpkin muffins since I’m now on keto diet.

    Reply
  7. Judy says

    August 17, 2022 at 12:33 pm

    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

    Reply
  8. Country Roads says

    May 29, 2022 at 11:15 am

    5 stars
    These are delicious and perfectly balanced for spice, cream cheese, and sweetness. Thank you for sharing your recipe!

    Reply
  9. Jessica T. says

    November 12, 2021 at 7:06 pm

    5 stars
    I could not stop eating these! I took the advice of a fellow commenter and added vanilla to the cream cheese mixture! These are dangerous!

    Reply
  10. Gisela says

    November 11, 2021 at 11:40 am

    5 stars
    My family loved these! I will definitely be making them again.

    Reply
    • Gisela says

      November 13, 2021 at 1:06 pm

      Made these again today! LOL

      Reply
  11. Mary says

    November 03, 2021 at 1:02 pm

    Reviews for this pumpkin cheesecake muffin were so great I want to bake now but only have regular sugar. Can I use regular sugar??

    Reply
  12. Donita says

    October 31, 2021 at 3:01 pm

    5 stars
    These muffins are the bomb! Would they freeze well? I hate to waste half a can of pumpkin.

    Reply
    • Renee says

      January 31, 2022 at 12:07 pm

      5 stars
      You can freeze your extra pumpkin in a zip-lock bag, and defrost it for next time.

      Reply
  13. Marzia says

    October 03, 2021 at 3:25 pm

    5 stars
    Just made these muffins and my husband has put them in the dangerously delicious category 😆. Yummy!

    Reply
  14. Flor says

    March 28, 2021 at 10:31 pm

    5 stars
    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.

    Reply
  15. Shelley says

    March 17, 2021 at 4:52 pm

    5 stars
    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.

    Reply
  16. Clare a Osborn says

    February 04, 2021 at 11:58 am

    5 stars
    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!!!!

    Reply
  17. Flor says

    January 10, 2021 at 6:48 pm

    5 stars
    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.

    Reply
  18. Jenny says

    January 10, 2021 at 8:56 am

    5 stars
    Delicious!! I've made several of your muffin recipes and so far this one is my favorite! Thanks!

    Reply
  19. Sharon Gordon says

    December 05, 2020 at 6:15 pm

    5 stars
    Made this exactly by the recipe and they are sooooo good. I froze most. Highly recommend this recipe - Thank you Jennifer!

    Reply
  20. Michelle says

    November 13, 2020 at 11:27 am

    5 stars
    These are sinfully good but without the guilt! Even my 4 year old enjoyed.

    Reply
  21. Annie says

    November 12, 2020 at 12:35 pm

    5 stars
    My 1st comment hasn’t come through... just wondering if I can’t use coconut flour & how much I should use please? Thank you! ?

    Reply
  22. Annie says

    November 10, 2020 at 8:58 am

    5 stars
    Missed the stars on my post!

    Reply
  23. Leeann says

    October 25, 2020 at 7:37 pm

    5 stars
    These are really, really good! Non keto people loved them also. They freeze beautifully as well! Thank you for such an amazing recipe!

    Reply
  24. Elis Salamone says

    October 24, 2020 at 1:45 am

    5 stars
    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.

    Reply
  25. Bonnie says

    October 03, 2020 at 8:00 pm

    5 stars
    These muffins were the most delicious muffins I ever ate!! Moist and delicious! Thank you for aharing❤️

    Reply
  26. Moni says

    September 26, 2020 at 1:44 pm

    Hello, I really want to make this recipe but I was wondering which brand of pumpkin purée did you use?

    Thank you!

    Reply
    • jenniferbanz says

      September 28, 2020 at 9:06 am

      I would use any brand that is sugar free

      Reply
  27. Les says

    September 23, 2020 at 1:53 pm

    My friend has a nut allergy. Is there another Gluten Free flour that can be used?

    Reply
    • jenniferbanz says

      September 28, 2020 at 9:10 am

      Sunflower seed flour

      Reply
  28. Melissa says

    September 15, 2020 at 11:17 am

    5 stars
    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.

    Reply
  29. Atina says

    September 07, 2020 at 6:56 am

    5 stars
    You make cooking keto style seem so easy and all your recipes (I’ve tried) are delish! Gonna check out your ebook!

    Reply
  30. Stephanie says

    June 12, 2020 at 12:13 am

    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??

    Reply
    • jenniferbanz says

      June 12, 2020 at 9:38 am

      They are 3 net carbs. 6g carbs - 3 grams fiber

      Reply
  31. Chau says

    January 14, 2020 at 7:40 pm

    5 stars
    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!!

    Reply
  32. Ella says

    December 22, 2019 at 10:15 pm

    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!

    Reply
  33. Ket0 says

    November 14, 2019 at 10:02 pm

    Dumb question -- should these be stored in the fridge?? I never know! Thank you, made them twice now and they are great.

    Reply
    • jenniferbanz says

      November 15, 2019 at 9:27 am

      yes, I would store them in the fridge

      Reply
  34. Leah Duvall says

    November 11, 2019 at 12:59 pm

    5 stars
    Girlllll these were bomb! You’re amazing. Like these muffins.

    Reply
    • jenniferbanz says

      November 12, 2019 at 10:08 am

      So happy to hear that!

      Reply
  35. Heather says

    November 09, 2019 at 1:35 am

    5 stars
    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!

    Reply
    • jenniferbanz says

      November 11, 2019 at 10:17 am

      So happy to hear that!

      Reply
  36. Nichole Stevens-Ahmad says

    November 08, 2019 at 7:50 am

    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!

    Reply
    • jenniferbanz says

      November 08, 2019 at 8:53 am

      Yes, 3 net carbs. The sugar alcohol has already been subtracted

      Reply
  37. Desiree says

    October 20, 2019 at 9:04 pm

    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 🙂

    Reply
    • jenniferbanz says

      October 21, 2019 at 12:29 pm

      I think it would work and you just gave me an idea!

      Reply
  38. Ashley says

    October 11, 2019 at 7:31 am

    5 stars
    I made these for guests visiting that eat keto and everyone loved them!

    Reply
  39. Beth says

    October 11, 2019 at 1:24 am

    5 stars
    I'll take a dozen or 3 of these! They look so flavorful and creamy!!

    Reply
  40. Kelsie says

    October 07, 2019 at 7:35 pm

    5 stars
    Just made these and they turned out delicious! Even my husband who usually snubs all things pumpkin enjoyed them. Thank you!

    Reply
  41. Priya Aurora says

    October 04, 2019 at 5:53 am

    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!

    Reply
  42. Kristie Clark says

    October 02, 2019 at 8:56 am

    Can I use granulated and powdered Stevia instead of the Lakanto Sweetener?

    Reply
    • jenniferbanz says

      October 02, 2019 at 10:36 am

      yes! As long as it is a 1 for 1 substitute for sugar

      Reply
  43. Jeff says

    October 01, 2019 at 7:06 am

    8 oz cream cheese & 1/4 cup artificial sweetener

    Reply
  44. Jennifer says

    October 01, 2019 at 6:03 am

    Can you substitute Coconut Flour for the Almond Flour?

    Reply
    • jenniferbanz says

      October 01, 2019 at 10:27 am

      No sorry, coconut flour would not work

      Reply
  45. Arena says

    October 01, 2019 at 12:33 am

    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?

    Reply
    • jenniferbanz says

      October 01, 2019 at 10:27 am

      Sorry about that, Arena. I fixed the recipe to include those ingredients and the nutrition info was correct and does include the cream cheese.

      Reply
  46. Nance says

    September 30, 2019 at 11:58 pm

    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.

    Reply
    • jenniferbanz says

      October 01, 2019 at 10:29 am

      I have added it to the recipe, sorry!

      Reply
  47. Glen Agrade says

    September 30, 2019 at 7:57 pm

    How much cream cheese? It’s not listed.

    Reply
    • jenniferbanz says

      October 01, 2019 at 10:29 am

      Sorry, Glen! I added that to the recipe

      Reply
  48. Jana says

    September 30, 2019 at 7:20 pm

    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.

    Reply
    • jenniferbanz says

      October 01, 2019 at 10:30 am

      yes, 8 ounces. Sorry about that!

      Reply

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Welcome!

Jennifer

Hey there, I'm Jennifer! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto. 

I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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