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    Recipes » Keto Muffin Recipes » Keto Pumpkin Cheesecake Muffins

    Published: Sep 30, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    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 26 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Keyword: almond flour, easy, gluten free, keto dessert recipe, muffins, recipe for keto pumpkin muffins
    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)
    US Customary - Metric

    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.

    WATCH HOW TO MAKE IT

    NUTRITION

    Serving: 1muffin | Calories: 237kcal | Carbohydrates: 6g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Fiber: 3g | Sugar: 2g
    « Keto Crispy Chicken Thighs Recipe
    Keto Broccoli Casserole »

    Reader Interactions

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      Recipe Reviews




    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. 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
    14. 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
    15. Annie says

      November 10, 2020 at 8:58 am

      5 stars
      Missed the stars on my post!

      Reply
    16. 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
    17. 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
    18. 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
    19. 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
    20. 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
    21. 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
    22. 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
    23. 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
    24. 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
    25. 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
    26. 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
    27. 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
    28. 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
    29. 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
    30. 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
    31. 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
    32. 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
    33. 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
    34. 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
    35. 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
    36. Jeff says

      October 01, 2019 at 7:06 am

      8 oz cream cheese & 1/4 cup artificial sweetener

      Reply
    37. 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
    38. 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
    39. 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
    40. 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
    41. 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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    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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