Keto Pumpkin Cream Cheese Muffins
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
Cream cheese and pumpkin pie spice swirled in moist muffins and topped with cinnamon sugar streusel topping. Keto Pumpkin Cream Cheese Muffins are a delicious fall breakfast or afternoon stack – great with a cup of pumpkin cream cold brew!
Keto Pumpkin Cream Cheese Muffins
In keeping with the theme of “The weather went from 85 to 45 in ONE day”, I'm currently baking up a storm.
All things pumpkin, maple, pecan, and chocolate are currently on my mind, along with soups, slow cooker meals, and casseroles.
Life during fall is GOOD, ya'll.
One recipe I've had on my mind has been a delicious pumpkin cream cheese muffin.
They're such a classic fall item and I've been craving them like crazy.
So here's what you'll need…
Ingredients for Keto Pumpkin Cream Cheese Muffins
I use two main flours in most of my desserts, cookies especially: almond flour and coconut flour.
Almond Flour is very easy to find these days in most grocery stores and is very affordable. It provides most of the bulk and structure of the recipe.
I also use 2 Tablespoons of Coconut Flour – another common flour that is appearing in more and more grocery store shelves.
Both can also be found on Amazon.
Here is my choice for Almond Flour.
And my pick for Coconut Flour.
You'll also need your choice of sweeteners
In the year since Lakanto Baking Sweetener has been released, I've really fallen in love with how it mixes and bakes.
You can save 15% on your Lakanto Order HERE with code “fitmomjourney”
But, in the event that this particular sweetener isn't your cup of tea, here are a few substitutes you could use.
Monkfruit and Erythritol Blend
For the muffins
Almond Flour
Coconut Flour
Pumpkin Puree
Pumpkin Spice Seasoning
Butter{sub ghee for paleo}
Almond Milk
Lakanto Baking Sweetener
Sweetleaf Stevia
Ground Flax
Eggs
Baking Powder
Vanilla Extract
Salt
Thrive Market is a great place to find all of these ingredients – at 25% – 50% below store prices. Try Thrive Market FREE for 30 Days HERE.
For The Cream Cheese Topping
Cream Cheese
Lakanto Confectioner's Sweetener
For the Struesel Topping
Almond Flour
Butter
Lakanto Granular Sweetener
Cinnamon
Did you know I have an Amazon Storefront? I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.
No more hunting for just the right product – you can find them all right HERE.
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars
Keto Raspberry Layer Cake with Mascarpone Filling
Keto Pumpkin Cream Cheese Muffins
Cream cheese and pumpkin pie spice swirled in moist muffins and topped with cinnamon sugar streusel topping. Keto Pumpkin Cream Cheese Muffins are a delicious fall breakfast or afternoon stack - great with a cup of pumpkin cream cold brew!
Ingredients
- For the cupcakes
- 1 cup Almond Flour
- 2 Tbsp. Coconut Flour
- 2 T Pumpkin Puree
- 2 T Pumpkin Spice Seasoning
- 1/4 cup Butter{sub ghee for paleo}
- 1/3 cup Lakanto Baking Sweetener
- 1/2 dropper Sweetleaf Stevia
- 1/3 cup Ground Flax
- 2 Eggs
- 1/2 Tbsp. Baking Powder
- 1 tsp. Vanilla Extract
- Pinch of Salt
- Almond Milk (up to 1/4th cup, to thin batter)
- For The Cream Cheese Topping
- 6oz Cream Cheese
- 1/4 cup Lakanto Confectioner's Sweetener
- For the Streusel Topping
- 1/4 cup Almond Flour
- 2 T Butter
- 2 T Lakanto Granular Sweetener
- 1 T Cinnamon
Instructions
- Preheat your oven to 350.
- Grease a cupcake pan with coconut oil cooking spray.
- Combine the softened butter (or ghee for paleo), eggs, lakanto baking sweetener, vanilla, pumpkin puree, and sweetleaf stevia in a large mixing bowl.
- Mix in the almond flour, coconut flour, pumpkin spice, ground flax, and baking powder, stirring to combine.
- Add in up to 1/4 cup of Almond milk to thin the muffin batter to make it easier to scoop and settle in the muffin cavities.
- Using a 1-inch cookie scoop, put 2 scoops of the batter into each cavity, then smack the pan on the counter a couple of times to release any air bubbles and settle the batter.
- Mix together the cream cheese ingredients, then drop by large spoonful on the top of each muffin.
- Combine the streusel topping ingredients, then sprinkle on top of the muffins as well.
- Bake for 15-20 minutes and let cool completely before removing from the pan.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 808Total Fat: 85gSaturated Fat: 48gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 229mgSodium: 266mgCarbohydrates: 10gNet Carbohydrates: 4gFiber: 2gSugar: 5gSugar Alcohols: 4gProtein: 6g
xoxo,
Gretchen
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