Keto Pumpkin Cream Cheese Muffins

Name: Keto Pumpkin Cream Cheese Muffins
Prep time: 8 min
Cook time: 10 min
Yield: 16
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 1/2 cups almond flour; 1/2 cup coconut flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/4 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon turmeric; 1/4 teaspoon nutmeg; 1 1/2 cups pumpkin puree; 3 eggs; 1/4 cup golden monkfruit sweetener or sweetener of choice; 1/2 cup ChocZero Maple Pecan Syrup, or sugar-free maple syrup; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 1 teaspoon vanilla extract; 1/2 cup confectioners erythritol or use sweetener of choice

by KetoFocus.com

4.9 Stars (9 Reviews) 5 Comments

Bread Easy Kid Friendly

beautiful Fall inspired cream cheese topped pumpkin muffin

muffins on a wire rack with frosting on them

18 Mins

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Nutrition Facts

Servings

262

Calories

23.2

Fat (grams)

5.1

Protein (grams)

4.5

Net Carbs (grams)

13.3

Total Carbs (grams)

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Keto pumpkin cream cheese are hands down - one of the best low carb pumpkin recipes of the Fall. Spongy keto pumpkin muffins are topped with a sweet and tangy cream cheese frosting.

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Keto Pumpkin Muffins Ingredients

1/2 cup unsalted butter
1 1/2 cups almond flour
1/2 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon turmeric
1/4 teaspoon nutmeg
1 1/2 cups pumpkin puree
3 eggs
1/4 cup golden monkfruit sweetener or sweetener of choice
1/2 cup ChocZero Maple Pecan Syrup, or sugar-free maple syrup

Keto Cream Cheese Frosting Ingredients

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 cup confectioners erythritol or use sweetener of choice

Keto Pumpkin Cream Cheese Muffins Directions

1

Preheat oven
Preheat oven to 350 degrees.
2

Make brown butter
Heat butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until the butter has melted, starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.
3

Mix dry ingredients
In a medium bowl, whisk together flours, baking powder, baking soda, salt and spices. Set aside.
4

Mix wet ingredients
In a large bowl, beat the eggs, pumpkin, golden monkfruit and syrup until smooth.
5

Combine all
Mix in the dry ingredients along with the browned butter.
6

Bake
Pour into a muffin pan lined with muffin liners. Bake at 350 degrees for 20-25 minutes or until they start to brown on top. Remove from the oven and let cool completely before frosting.
7

Cream cheese frosting
To make the cream cheese frosting, add cream cheese, butter and vanilla to a medium bowl. Whip until fluffy and smooth. Slowly add in the powdered erythritol and mix until fluffy. Spread or pipe on top of each muffin. You can poke a hold in the top of the muffin to insert the cream cheese frosting into the center of the muffin.

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cream cheese pumpkin muffins on a counter with cinnamon sticks
Baking pumpkin recipes is a must for me during the Autumn months. I’m a huge pumpkin spice fan so these keto pumpkin cream cheese muffins are always first on my baking list of Fall recipes. The sugar-free cream cheese frosting on top of these low carb pumpkin muffins is a sweet surprise and nice compliment to the muffin.

The combination of flavors from the keto pumpkin muffin and cream cheese remind me of the classic pumpkin roll – except these are way easier to make and portable, so you can take one of these delicious muffins with you on the go for a quick breakfast or pack in your kids’ lunch box for a quick and healthy snack.

the muffin liner peeled down from a pumpkin muffin that is topped with cream cheese frosting

Is Pumpkin Keto?

Pumpkin is keto approved! Yes, it’s a squash and contains higher carbs compared to other keto approved vegetables. But there are 7 net carbs for 1/2 cup of pumpkin puree. This recipe contains 1 1/2 cups of pumpkin puree, so that amounts to 1.4 net carbs per keto pumpkin cream cheese muffin. To me, it’s worth it to sacrifice 1.4 gram carbs to be able to enjoy pumpkin flavor during the Fall months.

a solo pumpkin muffin with sticks of cinnamon near by

Keto Maple Syrup

Much of the sweetener in the keto pumpkin muffin comes from the sugar-free maple syrup. In this recipe, I used a keto approved maple pecan syrup by ChocZero. Their line of low carb syrups are sugar-free and sugar alcohol free. I use them often in my keto baking.

There are other sugar-free syrups available commercially, so feel free to use your favorite in this recipe. I do recommend using the sugar-free maple syrup because it adds moisture and a hint of maple flavor to this recipe. It’s a secret ingredient that other keto pumpkin cream cheese muffin recipes don’t have and it really amplifies the Fall flavor! So don’t skip it!

keto pumpkin muffins sitting on a wire rack

Sugar Free Cream Cheese Frosting

The second part of these delicious keto pumpkin muffins is the sugar free cream cheese frosting. It’s easy to prepare and you have a couple of options when it comes to application.

You can simply frost the top of the muffin by piping some on top using a pretty star tip or which ever piping tip you want to use. Or you can poke a hole in the center of the muffin and pipe in the keto cream cheese frosting into the center of the muffin. Then continue to pipe frosting on the outside to cover the hole.

Macros Without the Cream Cheese Frosting

If you want to make these keto pumpkin muffins without the cream cheese frosting on top, the macros will be slightly different. I’m providing those because I have had a few people ask this question.

For one muffin,
Calories: 162
Fat: 12.7 g
Net Carbs: 4.3
Protein: 4.1 g

Keto Muffin Storage

It’s best to store these pumpkin muffins in an air tight container so they don’t dry out. When you bake with keto sweeteners, they tend to dry out the baked good faster than regular sugar because they don’t hold on to moisture as well as regular sugar does.

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