This Low Carb Keto Pumpkin Muffins with Cream Cheese Filling Recipe made with coconut flour is moist, easy to make, and full of incredibly pumpkin flavor. Pumpkin spice season hits, and this is a must in your recipe list!
Keto Pumpkin Muffins with Cream Cheese Filling
When I posted my Keto Pumpkin Bread, I had no idea how popular it would be. I knew my family loved it, but everyone has different tastes. I typically hold my breath in expectation when I first post a new recipe until I hear feedback from those who have tried it. Thankfully, it was a hit. So much so, that I decided to make some modifications to the original recipe and make a low carb pumpkin muffin with a delicious cream cheese swirl. I knew after taking the first bite the combination of moist pumpkin bread with a sweet cream cheese filling I had hit the jackpot of all things pumpkin.
Recipes, like this, that I have adapted to Keto/low carb are a fantastic replacement. However, they will never taste just like their counterpart full of gluten-filled white fluffy flour and regular sugar. Having the appropriate expectation will keep disappointment at bay. These are a really good alternative and a welcome breakfast or a keto dessert.
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Is Pumpkin Keto Friendly?
In moderation, pumpkin is keto-friendly. It is best enjoyed in recipes such as these Keto Pumpkin Muffins with cream cheese as the net carbs are spread over many servings.
What is Pumpkin Puree?
Pumpkin Puree is not the same as pumpkin pie filling. Pumpkin puree doesn’t contain any sugar or spices. You may find it labeled 100% pumpkin or canned pumpkin. Simply put it is just cooked and mashed pumpkin. If you prefer to make homemade pumpkin puree the measurement would be the same.
Even if you aren’t an experienced baker, these quick and easy keto pumpkin muffins with coconut flour are dangerously simple to make. With just a few steps, you combine the wet ingredients first then the dry ingredients next. The batter will be extremely thick. That is normal when using coconut flour since it is so absorbent.
As I had mentioned above, I prefer using parchment paper liners for the muffin cups so that the batter doesn’t stick. Once these delicious gluten-free pumpkin muffins are done, they pop right out of the muffin tin, and the liners peel off easily.
The cream cheese filling is an incredible addition to this keto pumpkin muffin recipe. Adding a little vanilla extract gives it the perfect flavor. You’ll love the combination of pumpkin spice and cream cheese filling when you take a bite into a hot keto pumpkin muffin straight out of the oven.
Spoon the cream cheese filling mixture in the center of the muffin batter then use a knife or toothpick to swirl the cream cheese into the batter a bit.
Tips to Making Low Carb Pumpkin Muffins:
- Don’t be afraid of the spices. Pumpkin Pie spice is an incredibly delicious seasoning mix that is full of mouth-watering flavor. If you can’t find pumpkin pie spice at your local grocery store, you can make it homemade. You can find many options for making homemade pumpkin spice on Pinterest.
- This sugar-free recipe makes 18 regular sized keto pumpkin muffins. Silicone muffin pan or parchment paper liners are a necessity as Keto breads tend to stick to the pan. I prefer parchment paper muffin liners as they prevent the muffins from being too “wet” on the bottom since sometimes silicone pans don’t bake evenly.
- Keto Pumpkin Muffins with coconut flour are moist and delicious, but if you prefer almond flour, it is a suitable conversion at a 1:4 ratio (1/4 cup coconut flour equals 1 cup almond flour).
- Lakanto Monkfruit sweetener is my favorite however you can substitute the Monkfruit powdered with Swerve Confectioners.
Can I Make These Keto Pumpkin Muffin Recipe Dairy Free?
I am personally not dairy-free so I have not tried these substitutions myself. As someone who understands the seriousness of food allergies, I would suggest double-checking the ingredients yourself to make sure I did not miss anything.
- Substitute Full Fat Coconut Milk for Heavy Whipping Cream
- Substitute coconut oil for butter
- Make homemade dairy-free cream cheese to use in the place of regular cream cheese
How to Store Low Carb Pumpkin Muffins
These Pumpkin Keto Muffins are best kept refrigerated in an airtight container for a week or the freezer in a freezer-safe container or freezer zip lock bag for 4-6 months.
Yum! These delicious Keto Pumpkin Muffins taste amazing and make a delicious breakfast with a cup of coffee or an after-dinner keto treat.
Variations to This Recipe:
- Add Crushed pecans to the top before baking
- Throw in a few sugar-free Lily’s Chocolate Chips
- Make Mini Muffins instead of regular-sized for a delicious bite-sized treat.
More Keto Pumpkin Recipes:
- Keto Mini Pumpkin Cheesecakes Recipe
- Easy Keto Pumpkin Pie Bars
- Delicious Keto Pumpkin Cookies
- Keto Pumpkin Pancakes
How to Make Keto Pumpkin Muffins with a Cream Cheese Swirl:
Keto Pumpkin Muffins with a Cream Cheese Swirl {keto friendly/low carb}
Ingredients
For the Muffins:
- 5 eggs
- 1/2 cup coconut oil melted or use liquid coconut oil
- 2 tablespoons butter
- 1 cup pumpkin puree
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1 1/2 cup Lakanto Monkfruit Powdered
- 1 1/2 tsp vanilla
- 1/2 cup + 2 tablespoons coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
For the Filling:
- 3 oz cream cheese room temperature
- 1 tablespoon heavy whipping cream
- 1 1/2 tablespoon Lakanto Monkfruit Powdered
- 1/2 teaspoon vanilla extract
Instructions
- Melt coconut oil and butter. ( I have started using liquid coconut oil for baking).
- Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined.
- Add coconut oil and butter to the mixture and mix well.
- Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside.
- In a small bowl, combine the ingredients for the filling and stir until combined.
- Fill greased muffin tins with batter. (I would suggest using a silicone muffin pan or parchment paper muffin liners as keto baking items tend to stick.)
- Spoon approx 1/2 teaspoon cream cheese filling mixture on top. With a toothpick, swirl the cream cheese mixture into the batter.
- Bake in a 350-degree oven for 18-22 minutes or until a knife inserted comes out clean. My muffins were perfect at 20 minutes but every oven cooks differently.
Notes
Nutrition
Erika says
Awesome recipe! I love them, and my kids love them! I made 12 regular size and 12 mini muffins for my toddler. I’m definitely going to keep this recipe and share it with friends!
Kasey says
I’m so glad you and your family loved them. Thanks so much for sharing!
Kristina says
Recipe will be on repeat this fall and winter. AH-MAZING!!! Thank you for sharing the recipe.
Kasey says
Awesome! I’m so glad you loved them.
Alex Boles says
I made these tonight!! They. Are. Amazing!! It was my first time cooking with coconut oil, so that was weird, but the texture is amazing. So moist! Thank you for this recipe!!
Kasey says
Yay! That makes me so happy that you loved them!
Amber says
I can’t stand coconut oil. Can I use something else?
Angela says
I made 12 regular sized muffins and u mentioned it only took 20 min… I’m going on 33 min now. Is that normal? It was still jiggling after 25, and still a little wet after 30.
Kasey says
I made 18 muffins so if you made 12 those are much larger than what I made and will require quite a bit of extra cooking time.
Teresa says
Can you use more butter instead of coconut oil?
Kasey says
I’ve only tested the recipe as is.
Pat says
Why so much salt and noticed the cholesterol no. also. This is not good for those of us that have to watch these two No’s.
Kasey says
The great thing about recipes is that you can customize to your liking. If you don’t want that much salt then feel free to reduce the amount.
Lisa says
I only have Swerve granulated sugar..would that work? Or I have monk fruit.
Thank you!
Kasey says
You can pop the granulated swerve or monkfruit in a blender until it becomes powder. I’ve only tested the recipe as is. I think it would be fine either way but haven’t tested it.
Lisa says
Can I use monk fruit? Otherwise I only have swerve granulated sugar.
Kasey says
You can pop either into a blender to make it more powdered. I haven’t tested it with granulated but I think it would be ok too.
Bonnie says
Uggg I am blind-!just saw the pumpkin pie spice… lol disregard my last question.
Thanks
Lisa Campbell says
Just made them; and they turned out amazing!!!! I feel like I’m cheating!! I love all your recipes! And my kids and husband too.
Kasey says
Awesome! So glad you all loved them.
Adrianne says
These are delicious! I topped them with walnuts and brown sugar erythritol.
Kasey says
Yum! That sounds great!
Paula pringle says
Just made these. They were good. Next time I will reduce the pumpkin spice just a bit and make extra cream cheese filling to drizzle on top after baking. I would also like to try these using cinnamon Thank you for sharing.
Pam says
I don’t have swerve can I use Pyure and if so does anyone know how much would I use?
Kasey says
I’ve never used Pyure in baking so I’m not sure. You should be able to google the conversion.
Pat says
I love the taste but mine are really moist throughout. They have no cake like substance at all. Are they supposed to be cake like?
Kasey says
Hey Pat, the texture is sometimes left to the interpretation of the eater. Many times keto versions have a different texture than their fully loaded counterparts.
Carla says
I want to mail some of these muffins to my son… Would that work? I could send them 2 day…
Kasey says
They need to be refrigerated because of the cream cheese swirl.
Janet says
Just made these. Just the right proportion of pumpkin and cheesecake. I did cut back Swerve to 1 cup for pumpkin batter. They are plenty sweet enough.
Kasey says
Great! Glad you enjoyed!
Tina says
Hi there,
I only have a sweetener that’s a mix of monk fruit and erytrhitol. Do you think that will work instead of the Swerve confectioners sweetener?
Thanks!
Kasey says
Sure
Joan says
These look yummy! If muffin liners are used, do I need to grease each liner? I also have silicone muffin liners and muffin “tins”. Which would work best? I am taking these to a brunch so I need them to look pretty and not stick. Any suggestions?
Kasey says
I use parchment paper liners which work great!
Robyn says
I tried these and they’re really good! 2 questions though:
1. Do the parchment liners really work better than the regular ones? I had a lot of muffin stuck to the liners with mine.
2. Do you ever sweeten with ingredients other than Swerve? It is so expensive!
Kasey says
The parchment liners seem to work really good. I typically use Swerve and Monkfruit as my primary sweeteners.
Katherine L Troiano says
I have only been on Keto for three weeks. I finally needed something sweet. I made your muffins, they were so wonderful! Breakfast can’t come soon enough until I can have another.
Kasey says
Glad you enjoyed, Katherine!!
Deborah says
I made these yesterday. They are good and I’m not a pumpkin lover. Only issue I have is the graininess of the coconut flour. I just found it to be a little off putting. If anyone could advise on preventing that I would be grateful. Oh, and I added some water to mine. I thought the mix was just to dry. Thanks for the recipe. I will make again.
Amber Froysland says
I just made these … AMAZING!!! I added pecans ..also I was wondering if you could use Almond Flour instead of coconut flour?
Mary Trenum says
Sure. You would use the same amount.
Kasey says
Awesome!! Glad you liked them!