As the leaves change colors and the cool breeze of fall arrives, so does the craving for all things pumpkin! This time of year, treat yourself to these Low Carb Pumpkin Muffins with Cream Cheese Filling — the perfect blend of cozy autumn flavors and a creamy center that’ll make your taste buds dance. And the best part? They’re keto-friendly, low-carb, guilt-free and have the best texture! If you’re on a low-carb or keto diet and looking for a healthy pumpkin treat, these muffins are for you. Let’s dive into why these muffins are a game-changer and how you can make them at home.
Why These Low-Carb Pumpkin Muffins With Cream Cheese Filling Are a Game-Changer
For many of us, fall means indulging in pumpkin-flavored everything, but that often comes with a lot of sugar and carbs. If you’re following a keto lifestyle or simply want to maintain a low-carb diet, finding delicious fall recipes can feel tricky. That’s why these keto pumpkin muffins are such a win for people who love keto desserts! They bring all the cozy, spiced pumpkin goodness without derailing your health goals.
Made with almond flour and sugar-free sweeteners or low carb sweeteners, these keto pumpkin cream cheese muffins are a healthier alternative to the traditional versions – check out last week’s recipe for Easy Pumpkin Muffins With Maple Cream Cheese Recipe. Each muffin is loaded with the richness of pumpkin spice, and the creamy, sugar-free cream cheese filling takes it to the next level. Not only do they satisfy your sweet tooth, but they also help you stay on track with your weight loss or low-carb journey. Let’s talk about what makes these pumpkin muffins special.
What Makes These Pumpkin Muffins Special?
First, let’s talk about flavor. Pumpkin is the star of the show! It’s versatile, nutrient-packed, and synonymous with fall. As soon as pumpkin season arrives, I love finding new keto pumpkin recipes to try, and this one never disappoints. These healthy pumpkin muffins are moist, tender, and have just the right amount of spice.
The addition of the maple cream cheese filling adds a sweet, creamy twist that perfectly complements the earthy pumpkin flavor. It’s like biting into fall with every muffin! And because these muffins are made with almond flour and are entirely gluten-free, they’re perfect for anyone looking for a healthier alternative to traditional muffins. Whether you’re sharing these muffins with your family or enjoying them yourself for a delicious fall breakfast, they’ll quickly become a seasonal favorite.
The Ingredients You’ll Need for Keto Pumpkin Muffins
To create these delicious muffins, you’ll need a few key ingredients that keep them both keto-friendly and flavorful:
Almond Flour: The base for our almond flour pumpkin muffins. It’s low carb and adds a nutty, rich texture. I recommend Wholesome Yum Almond Flour.
100% Pumpkin Puree: The heart of the recipe, giving that essential fall flavor.
Softened Cream Cheese: We’ll use this for the creamy filling and for added moisture in the batter. If you’d like to try another easy and moist recipe checkout this Low Carb Keto Pumpkin Muffins Recipe (Easy & Moist!) from Wholesome Yum blog.
Heavy Cream: This is for richness and to make the filling extra smooth.
Sugar-Free Sweetener: Choose your favorite keto-friendly sweeteners, like erythritol or monk fruit. I recommend Wholesome Yum Best Natural Sugar Substitute.
Pumpkin Spice: A must-have for any pumpkin recipe! It’s a blend of cinnamon, nutmeg, and cloves that give these muffins their signature warmth.
Maple Extract (or Pure Maple Syrup for a non-keto option): This gives the cream cheese filling a delightful maple flavor.
These ingredients keep the muffins low-carb, while still delivering on taste. Now, let’s get into how to make these fluffy, tender muffins!
Step-by-Step Instructions for Perfect Pumpkin Muffins
1. Make the Muffin Batter
Start by preheating your oven to 350°F (175°C) and lining your muffin liners. First, combine the dry ingredients: almond flour, pumpkin spice, and sweetener in a bowl, mixing until everything is well mixed. Then, add the wet ingredients, which, in this case, are 100% pure pumpkin puree. Make sure your batter is smooth and without lumps — this ensures that your muffins come out light and fluffy.
2. Prepare the Maple Cream Cheese Filling
In a separate medium bowl, beat together the softened cream cheese, heavy cream, sweetener, and maple extract until smooth. This mixture will serve as the creamy, decadent filling inside the muffins. You can use an electric mixer for this part.
3. Assembling Your Muffins
Fill each muffin liner halfway with the pumpkin batter. Then, spoon a small amount of the cream cheese filling into the center of each muffin. Add another layer of pumpkin batter on top, making sure the cream cheese filling is covered. For a beautiful swirl effect, you can gently swirl the batter and fill it with a toothpick before baking.
4. Bake and Enjoy!
Bake your muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be slightly golden and firm to the touch. Once baked, let them cool in the muffin tin for about 10 minutes before transferring them to a wire rack. These muffins can be enjoyed warm, room temperature, or cold, and they are stored beautifully in the fridge or freezer!
Low Carb Sweetener That Can Be Found in Any Grocery Store
Finding the perfect sweetener is key to keeping your low carb recipes delicious without sacrificing flavor. Here are my top three favorites that you can easily find in most grocery stores:
Erythritol is a popular keto-friendly sweetener with a texture similar to sugar. It’s great for baking and has a mild sweetness without any aftertaste. You can often find it in granular or powdered form, and it blends beautifully in recipes like these pumpkin muffins.
Monk fruit is a natural sweetener that is low in carbs and calories. It’s perfect for anyone looking for a sweetener with zero glycemic impact, making it ideal for keto and diabetic-friendly baking. I love using monk fruit in combination with other sweeteners for a more balanced sweetness.
Stevia is another plant-based sweetener that is commonly found in liquid or powdered form. It’s extremely sweet, so a little goes a long way! It’s great for those who want a more natural, calorie-free option and is often combined with other sweeteners in keto baking.
Allulose is a natural sweetener that tastes almost identical to sugar but with fewer calories and carbs. It doesn’t spike blood sugar, making it ideal for keto and diabetic-friendly baking. It also has the unique ability to caramelize like sugar, which makes it fantastic for baked goods like these pumpkin muffins. Its mild sweetness makes it perfect for creating soft, moist muffins.
These sweeteners make it easy to keep your recipes low carb while still enjoying the sweet, comforting flavors we all love during pumpkin season!
Customizing Your Pumpkin Muffins
Want to change things up? Here are a few ideas for customizing this pumpkin muffin recipe:
Extra Spice: Love a spicier muffin? Add extra cinnamon or nutmeg.
Nutty Crunch: Fold in some chopped walnuts or pecans to the batter for extra texture.
Vegan or Dairy-Free: Swap the cream cheese filling with a plant-based alternative and use coconut cream instead of heavy cream.
No matter how you customize them, these muffins are a great way to celebrate pumpkin season!
Frequently Asked Questions About Low-Carb Pumpkin Muffins
Can I use coconut flour instead of almond flour?
Almond flour works best in this recipe because of its texture and moisture content. If you use coconut flour, you’ll need to adjust the recipe as coconut flour absorbs much more liquid.
How do I know when the muffins are done?
Insert a toothpick into the center of each muffin. If it comes out clean, the muffins are done. Do not overbake them to keep them moist.
Can I freeze these muffins?
Yes! These muffins freeze well. Store them in an airtight container and freeze for up to 3 months. Simply thaw and enjoy!
Why These Keto Pumpkin Muffins Are Perfect for Fall
As the cooler weather sets in, these muffins are the perfect treat to cozy up with. The warming spices and creamy filling are a wonderful match for a cup of coffee
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Low Carb Pumpkin Muffins With Cream Cheese Filling
This Low Carb Pumpkin Muffins with Cream Cheese Filling recipe brings together the comforting flavors of fall with a creamy, guilt-free twist. These muffins are perfectly moist, tender, and infused with warm autumn spices, while the rich, sugar-free cream cheese filling adds an indulgent touch. Whether you’re on a keto or low-carb diet, these muffins make a delightful treat for breakfast, dessert, or an afternoon snack. Easy to make and packed with flavor, they’re a delicious way to enjoy pumpkin season without the carbs!
- Total Time: 40 minutes
Ingredients
For the Pumpkin Muffins:
2 cups almond flour
1 cup pumpkin puree (unsweetened)
1/2 cup erythritol (or your favorite sugar-free sweetener)
2 large eggs
1/4 cup melted butter (or coconut oil for a dairy-free option)
2 teaspoons pumpkin spice
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
For the Cream Cheese Filling:
8 oz softened cream cheese (sugar-free)
1/4 cup erythritol (or another keto-friendly sweetener)
1 tablespoon heavy cream
1/2 teaspoon maple extract (or pure vanilla extract for a different flavor)
Instructions
1. Prepare the Muffins:
Preheat your oven to 350°F (175°C). Line a nonstick muffin tin with muffin liners. In a large bowl, whisk together the melted butter (or coconut oil), erythritol, and eggs until well combined. Add the pumpkin puree and vanilla extract to the wet ingredients and mix until smooth. In a separate bowl, combine the almond flour, pumpkin spice, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until the batter is smooth and free of lumps.
2. Bake the Muffins:
Spoon the muffin batter into the prepared muffin tin, filling each cup about halfway. Set aside the remaining batter. Bake for 10 minutes to let the muffins partially set, which will help hold the cream cheese filling.
3. Prepare the Cream Cheese Filling:
While the muffins are baking, prepare the filling. In a small bowl, beat together the softened cream cheese, erythritol, heavy cream, and maple extract until smooth and creamy. The filling should be thick and easy to spoon or pipe.
4. Fill the Muffins:
After the muffins have been baked for 10 minutes, remove them from the oven. Carefully spoon or pipe a small amount of the cream cheese filling into the center of each muffin. Cover the filling with the remaining muffin batter, making sure the filling is fully enclosed.
5. Finish Baking:
Return the filled muffins to the oven and bake for an additional 10-15 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. Serve and Enjoy:
These muffins can be enjoyed warm or cold! Store any leftovers in the fridge, and they can be served at room temperature or chilled—either way, they’re delicious!
Notes
Sweetener Options: Feel free to use your preferred sugar-free sweetener, like stevia or monk fruit, in place of erythritol, but be mindful of adjusting quantities if necessary, as some sweeteners are more concentrated.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Low Calorie
Resources For Bloggers
A few valuable resources made creating this blog post easier, and I’d love to share them with you!
- Nutrifox Label Generator: This tool helped me create an easy-to-read nutrition label for the recipe. Nutrifox is perfect for generating custom nutrition labels, especially if you want to give your readers detailed nutritional information at a glance.
- Tasty Recipes Plugin: For those of you who run your own food blog, the Tasty Recipes Plugin is a must-have! It allows me to format my recipes beautifully, making them easy to follow and print, while also optimizing them for SEO.
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These tools made the entire process smoother and helped me deliver this delicious pumpkin muffin recipe to you in the best way possible!
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