Keto Pumpkin Cream Cheese Muffins

Keto pumpkin cream cheese muffins are soft, moist, and full of cozy fall flavor while staying low in carbs. Each muffin features a warmly spiced pumpkin base with a creamy, slightly tangy cream cheese center that adds richness without heaviness. They’re perfect for breakfast, a snack, or a lightly sweet dessert that feels indulgent but fits comfortably into a ketogenic lifestyle.

The pumpkin batter is gently sweetened and flavored with cinnamon, nutmeg, and pumpkin spice, creating that familiar seasonal warmth. Pumpkin purée adds moisture and depth without adding excess carbs, while almond flour keeps the crumb tender and satisfying. The cream cheese filling contrasts beautifully with the spiced muffin, giving every bite a smooth, cheesecake-like surprise.

Texture is one of the best parts of these muffins. The muffin itself is soft and fluffy with just enough structure to hold together, while the cream cheese center stays velvety and rich. As they bake, the filling sets slightly but remains creamy, creating a perfect balance between cake-like and cheesecake textures.

These muffins store well and are great for meal prep. They taste even better the next day once the flavors have settled, and they can be refrigerated or frozen without losing moisture. Whether enjoyed warm with coffee or chilled as a quick treat, these keto pumpkin cream cheese muffins are comforting, flavorful, and incredibly satisfying.

Keto Pumpkin Cream Cheese Muffins Recipe

Ingredients (Makes 10–12 muffins)

For the pumpkin muffin batter

• 1½ cups almond flour

• ½ cup pumpkin purée (unsweetened)

• ⅓ cup powdered erythritol or monk-fruit sweetener

• 2 large eggs

• ¼ cup melted butter or coconut oil

• 1 tsp vanilla extract

• 1½ tsp pumpkin pie spice

• ½ tsp cinnamon

• ½ tsp baking powder

• ¼ tsp baking soda

• Pinch of salt

For the cream cheese filling

• 6 oz cream cheese, softened

• 2 tbsp powdered erythritol

• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.

2. Prepare cream cheese filling: In a small bowl, mix cream cheese, sweetener, and vanilla until smooth. Set aside.

3. Make muffin batter: In a large bowl, whisk eggs, pumpkin purée, melted butter, vanilla, and sweetener until smooth. Add almond flour, spices, baking powder, baking soda, and salt. Mix until just combined.

4. Assemble muffins: Fill each muffin cup about halfway with batter. Add 1 tablespoon of cream cheese filling to the center, then top with more batter until about ¾ full.

5. Bake: Bake for 22–26 minutes, or until the tops are set and a toothpick inserted into the muffin (not the cream cheese center) comes out mostly clean.

6. Cool: Let muffins cool in the pan for 10 minutes, then transfer to a rack.

Nutrition (Approximate, per muffin)

• Calories: ~190

• Fat: ~16g

• Protein: ~6g

• Net Carbs: ~3g