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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 keto pumpkin cheesecake muffins

Fall is my favorite season.. the smells, cooler weather, falling leaves and PUMPKIN!

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So I came up with this super easy Keto Pumpkin Cheesecake Muffins because I want all my keto 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 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.

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 Cupcakes, 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 2 votes
PRINT RECIPE PIN RECIPE
Course: Dessert
Cuisine: American
Keyword: almond flour, easy, keto dessert recipe, muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 237kcal

Ingredients

  • 2 Cups Almond flour
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 1/2 Cup Granulated Lakanto sweetener
  • 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 Lakanto sweetener

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.

Nutrition

Serving: 12g | Calories: 237kcal | Carbohydrates: 6g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Fiber: 3g | Sugar: 2g
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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    • Ashley
    • October 11, 2019
    Reply

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

  1. Reply

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

    • Priya Aurora
    • October 4, 2019
    Reply

    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
    • October 2, 2019
    Reply

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

      • jenniferbanz
      • October 2, 2019
      Reply

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

    • Jeff
    • October 1, 2019
    Reply

    8 oz cream cheese & 1/4 cup artificial sweetener

    • Jennifer
    • October 1, 2019
    Reply

    Can you substitute Coconut Flour for the Almond Flour?

      • jenniferbanz
      • October 1, 2019
      Reply

      No sorry, coconut flour would not work

    • Arena
    • October 1, 2019
    Reply

    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
      • October 1, 2019
      Reply

      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
    • September 30, 2019
    Reply

    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
      • October 1, 2019
      Reply

      I have added it to the recipe, sorry!

    • Glen Agrade
    • September 30, 2019
    Reply

    How much cream cheese? It’s not listed.

      • jenniferbanz
      • October 1, 2019
      Reply

      Sorry, Glen! I added that to the recipe

    • Jana
    • September 30, 2019
    Reply

    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
      • October 1, 2019
      Reply

      yes, 8 ounces. Sorry about that!

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