Low Carb Keto Pumpkin Cream Cheese Muffins

Amazingly tasty, moist, light, and fluffy low carb and keto pumpkin muffins made with almond flour, coconut flour, and cream cheese! These pumpkin spiced muffins are easy to make, gluten-free, and are amazing to have for breakfast or brunch. I have to admit, this recipe is by far one of my favorite recipes for fall or autumn. Nothing beats biting into some delicious pumpkin spiced muffins with a soft cream cheese middle. Pair that up with a wonderful cup of coffee or tea and you have the best breakfast ever! Why you should make these Keto Pumpkin Muffins These muffins speak for themselves when it comes to taste and simplicity. I have made them for friends and family, and they are always a hit. I can tell you, these beat the ones you would buy at the coffee shops. The best part? They are absolutely healthy as they have no sugar. Each muffin has only 5 grams of net carbs. These are the ingredients you will need to make the pumpkin muffins. Now, I know it may sound like a lot of ingredients, but these are all keto staples, plus, once you have stocked your pantry, you can easily use them in other low-carb recipes. Here are the ingredients you will need to make the cream cheese filling:- Step by Step Instructions As you can guess from the name, making these keto cream cheese pumpkin muffins basically involves two steps namely: Start by preparing the sugar-free cream cheese filling or frosting: In a small bowl and using an electric or hand mixer, beat together cream cheese, powdered monk fruit sweetener, and vanilla extract until creamy and smooth. Cover the with a plastic wrap or cling-film, and keep in it the fridge to chill while you make the muffin batter. You want to keep it as cold as possible, so it stays in the middle and does not spread during baking. Next, make the muffin batter as follows: Preheat the oven at 350 degrees F (about 177degrees C). Prepare the muffin tin by greasing it with some melted coconut oil or lining it with muffin liners. Using a medium-sized mixing bowl, combine the dry ingredients – almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, psyllium husk, granulated monk fruit sweetener, and salt. In another mixing bowl, prepare the wet ingredients by whisking eggs, pumpkin puree, apple cider vinegar, coconut oil, almond milk, and vanilla extract. Add the dry ingredients to the wet ingredients above and combine properly until you obtain a nice smooth batter. Also, bear in mind that the dough will be slightly firm, and not as runny. Using an ice-cream scoop or a spoon, fill each muffin liner about halfway with batter. Place some of the cream cheese mixture in the middle then top again with the rest of the batter. Scoop any leftover cheese filling on top. If you like, use a toothpick to make swirls on the surface. I like to sprinkle some pumpkin pie spice on top, just before popping them in the oven. Bake for about 20-30 minutes or until the tops turn golden brown and a toothpick inserted at the center comes out clean. Serve your low-carb pumpkin muffins with a cup of coffee or tea for breakfast, or enjoy them as a healthy afternoon snack. Tips to making the best Keto Cream Cheese Pumpkin Muffins! Here are a few tips that will help you make these amazing muffins. Variations and Substitutions There are so many ways to vary your low carb pumpkin muffins. How to store Just like these spiced persimmon muffins, the low carb and keto pumpkin muffins store absolutely well. They will keep on the countertop for up to 5 days and in the fridge for about one week. Freeze them for 2-3 months by keeping them in a single layer in an airtight container, in the freezer. Also, label any freezing bags or containers used properly with the name, baking date, and the date frozen. To use the frozen muffins, allow them to thaw completely on the countertop before using. Simply warm up the thawed muffins in the oven for about 3-5 minutes to give them a freshly baked feel and warmth. Here are some other tasty fall recipes for you to check out! Low Carb Keto Pumpkin Cream Cheese Muffins Easy, moist and delicious low carb pumpkin muffins with a cream cheese filling, made using almond flour, coconut flour, and pumpkin pie spice. These keto muffins are also gluten-free. 5 from 1 voteLow Carb and Keto Pumpkin MuffinsCream Cheese FillingMaking the Cream Cheese Filling or FrostingIn a small bowl and using an electric or hand mixer, beat together cream cheese, powdered monk fruit sweetener, and vanilla extract until creamy and smooth. Cover it with a plastic wrap or cling-film, and keep in it the fridge to chill while you make the muffin batter. You want to keep the frosting as cold as possible, so it stays in the middle and does not spread during baking. Making the Low Carb Pumpkin Muffin BatterPreheat the oven at 350 degrees F (about 177degrees C).Prepare the muffin tin by greasing it with some melted coconut oil or lining it with muffin liners.Using a medium-sized bowl, combine the dry ingredients – almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, psyllium husk, granulated monk fruit sweetener, and salt.In another bowl, prepare the wet ingredients by whisking eggs, pumpkin puree, apple cider vinegar, coconut oil, almond milk, and vanilla extract.Slowly add the dry ingredients into the bowl with the wet ingredients and combine properly until you obtain a nice smooth batter. Bear in mind that the dough will be slightly firm, and not as runny.Using an ice-cream scoop or a spoon, fill each muffin liner about halfway with batter. Place some of the frosting in the middle then top again with the rest of the batter. Scoop any leftover cheese filling on top. If you like, use a toothpick to make swirls on the surface. I like to sprinkle some pumpkin pie spice on top, just before popping them in the oven.Bake for about 20-30 minutes or until the tops turn golden brown and a toothpick inserted at the center comes out clean.Serve the keto pumpkin cream cheese muffins with a cup of coffee or tea for breakfast, or enjoy them as a healthy snack. Calories: 246kcalCarbohydrates: 8gProtein: 7gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 75mgSodium: 198mgPotassium: 93mgFiber: 3gSugar: 2gVitamin A: 3511IUVitamin C: 1mgCalcium: 105mgIron: 1mg Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.or simply PIN on Pinterest for later!!