Keto Pumpkin Muffins with Cream Cheese Filling
Delightful keto-friendly muffins that combine the spiced goodness of pumpkin with a creamy, luscious center.
Ingredients
For the Muffins
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup pumpkin puree (fresh or canned)
- 1/2 cup sugar-free sweetener (like erythritol or stevia)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup cream cheese (softened)
- 1 tbsp butter (melted)
- 1/4 tsp salt
For the Cream Cheese Filling
- 1/4 cup cream cheese (softened)
- 2 tbsp sugar-free sweetener
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine almond flour, coconut flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix pumpkin puree, sugar-free sweetener, eggs, vanilla extract, and melted butter until smooth and fully combined.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Don’t overmix to keep them fluffy!
- In a separate bowl, soften the cream cheese and mix with a little sweetener until smooth.
- Fill each muffin liner halfway with the batter, add a small dollop of the cream cheese filling in the center, and then top with more batter.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean.
- Let the muffins cool before serving to allow the flavors to meld together.
Notes
For fluffy muffins, be gentle when mixing and don’t overwork the batter. Allow eggs and cream cheese to sit at room temperature for at least 30 minutes before use for a smooth batter. For dairy-free options, replace cream cheese with a non-dairy cream cheese alternative. Dark chocolate chips or nuts can be added for extra texture.