These Keto Pumpkin Muffins with Cream Cheese Core are soft, spiced, and full of flavor—with a creamy cheesecake-style filling right in the center. They’re low in carbs, made with almond flour, and sweetened with keto-friendly sweetener, but you’d never know. Each bite has that cozy pumpkin spice flavor plus a tangy cream cheese surprise.
🧂 What You’ll Need
Muffin Batter:
- 2 cups almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice blend
- 1 tsp cinnamon
- 1 cup pumpkin puree
- 1/2 cup granulated erythritol (or monk fruit sweetener)
- 3 large eggs
- 1/3 cup melted coconut oil (or butter)
- 1 tsp vanilla extract
Cream Cheese Core:
- 6 oz cream cheese (softened)
- 3 tbsp powdered erythritol
- 1/2 tsp vanilla extract
💛 Why I Love This Recipe
These muffins are one of my go-to fall treats because they taste decadent but fit right into a low-carb lifestyle. The cream cheese core makes them feel like a little bakery-style indulgence without the sugar crash.
- Low-carb and keto-friendly
- Soft, moist, and spiced just right
- Hidden cream cheese center for extra flavor
- Easy to make with pantry staples
- Great for breakfast, snacks, or dessert
🍽️ Servings + Time
- Serves: 10 muffins
- Prep time: 15 minutes
- Bake time: 20–22 minutes
- Total time: ~35 minutes
📊 Macros (Per muffin – approx.)
- Calories: 210
- Protein: 6g
- Carbs: 6g (Net carbs: 3g)
- Fat: 18g
🔬 Why This Recipe Works (Quick Science)
Almond flour keeps these muffins low-carb while giving them a moist, tender crumb. The eggs help them rise since almond flour lacks gluten structure. The cream cheese center stays rich and creamy because it’s stabilized with powdered sweetener and vanilla.
⚠️ Common Mistakes
- Overfilling with cream cheese: Can cause spillage.
- Skipping muffin liners: Almond flour batters stick easily.
- Overbaking: Can dry out almond flour muffins quickly.
- Using cold cream cheese: It won’t mix smoothly for the filling.
🍴 What to Serve With
- Black coffee or a pumpkin spice latte (sugar-free)
- Whipped cream topping
- Fresh berries on the side
❓ FAQ
Can I make them dairy-free?
Yes—use vegan cream cheese and coconut oil.
Can I freeze these muffins?
Yes—wrap individually and freeze for up to 2 months.
Can I use coconut flour instead of almond flour?
Not directly—coconut flour absorbs much more liquid. Stick to almond flour for best results.
Can I swap the sweetener?
Yes—any granulated or powdered keto-friendly sweetener works.
👨🍳 How to Make Keto Pumpkin Muffins with Cream Cheese Core
Step 1: Make the Cream Cheese Filling
In a small bowl, beat 6 oz softened cream cheese, 3 tbsp powdered erythritol, and 1/2 tsp vanilla extract until smooth and creamy.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk 2 cups almond flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp pumpkin spice, and 1 tsp cinnamon until well combined.
Step 3: Mix the Wet Ingredients
In another bowl, whisk 1 cup pumpkin puree, 1/2 cup granulated erythritol, 3 eggs, 1/3 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and fold gently until just combined into a thick batter.
Step 5: Layer Batter and Cream Cheese Filling
Line a muffin tin with paper liners. Spoon a little batter into each cup, add a spoonful of cream cheese filling, then top with more batter to cover.
Step 6: Bake
Bake in a preheated 350°F oven for 20–22 minutes, or until tops are set and lightly golden.
