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This Low Carb Keto Pumpkin Muffins with Cream Cheese Filling Recipe made with coconut flour is moist, easy to make, and full of incredible 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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You are going to love these simple and delicious Keto Pumpkin Muffins with a cream cheese filling. For more recipes like these, don’t miss my Easy Keto/Low Carb Recipe Facebook Page on Facebook where I post all my new recipes and follow me on Pinterest here.

If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here. I also posted a great list of Best Keto Resources for Newbies that are very helpful.

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:

How to Make Keto Pumpkin Muffins with a Cream Cheese Swirl:





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