As summer fades, embrace the comforting flavors of fall with these Keto Pumpkin Cheesecake Muffins. These muffins combine the warmth of pumpkin spice with the creamy indulgence of cheesecake, all while staying low-carb and gluten-free. Perfect for breakfast, snacks, or dessert, they're a seasonal treat you won't want to miss.
Why You'll Love These Muffins
These keto pumpkin cream cheese muffins are moist and tender, filled with a creamy cheesecake filling, and can even be topped with a delicious fall-spiced streusel topping. They offer the best of both worlds: a moist pumpkin spice muffin base and a luscious cream cheese filling.
Ingredients You'll Need
For the Muffins:
- Almond flour (super-fine texture recommended)
- Coconut flour
- Pumpkin puree (canned or fresh)
- Sweetener (such as Lakanto, Swerve, or erythritol)
- Butter (room temperature)
- Eggs
- Vanilla extract
- Pumpkin pie spice
- Baking soda
- Salt
For the Cheesecake Filling:
- Cream cheese (softened)
- Sweetener (powdered erythritol recommended)
- Egg yolk
- Vanilla extract
Optional Streusel Topping:
- Almond flour
- Coconut flour
- Brown sweetener (such as Besti Brown)
- Cinnamon
- Salt
- Cold butter (diced)
Step-by-Step Instructions
- Prepare the Oven: Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with liners and spray the inside of the liners with cooking spray.
- Make the Cheesecake Filling: In a medium mixing bowl, combine the softened cream cheese and powdered sweetener with an electric mixer until smooth. Set aside in the refrigerator for at least 30 minutes to make it easier to scoop.
- Make the Muffin Batter:
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- In a separate large bowl, cream together the butter and sweetener until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be sure everything is super thoroughly incorporated.
- Assemble the Muffins:
- Divide the pumpkin batter evenly into the prepared muffin cups.
- Spoon the cream cheese mixture evenly on top of the pumpkin mixture.
- Swirl the cream cheese into the pumpkin batter using a toothpick or butter knife.
- Add Streusel Topping (Optional):
- Combine almond flour, coconut flour, brown sweetener, cinnamon, salt, and cold butter in a food processor. Pulse until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the muffins.
- Bake: Bake in the preheated oven for 25-32 minutes, or until a toothpick inserted into the center comes out clean. Check in after minute 15, and cover with aluminum foil as soon as it begins to turn golden (about minute 20).
- Cool: Remove the muffins from the oven and let them stand for 10-15 minutes before serving. Cool completely on a rack.
Tips for the Best Muffins
- Flour Consistency: Use almond flour with a super-fine texture made from blanched almonds for the best results.
- Sweetener Options: Adjust the amount of sweetener to your taste. Some readers prefer 2-3 tablespoons of sweetener in the cream cheese filling for a sweeter taste. Pyure, an erythritol and stevia blend, is also a good option.
- Swirling: If you have trouble swirling the cream cheese mixture, warm it in the microwave for about 10-20 seconds before mixing it in.
- Chocolate Chips: Add sugar-free chocolate chips (such as Lily's or ChocZero) or chopped nuts like walnuts or pecans to the batter for extra flavor and texture.
- Flaxseed Meal: For best texture and rise, regrind your flaxseed meal in a dry blender or bullet.
Storing Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 1 day.
- Refrigeration: For longer storage, keep the muffins in the refrigerator in an airtight container for up to 4-5 days.
- Freezing: To freeze, allow the muffins to cool completely. Place them in a single layer in an airtight container or a ziplock bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months.
Nutritional Information
- Net Carbs: Approximately 4 net carbs per muffin.
- Sweeteners: Erythritol carbs are typically not included in net carb counts as they have a glycemic index of 0 and are not metabolized.*It is important to note, that nutritional information is approximate and can vary based on specific ingredients and brands used.
Variations and Add-Ins
- Chocolate Chips: Add 1/4 to 1/2 cup of sugar-free chocolate chips to the batter.
- Nuts: Mix in chopped pecans or walnuts for added crunch.
- Caramel Drizzle: Drizzle the muffins with low-carb caramel sauce after baking.
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #pumpkin #cheesecake #muffins #recipe