These Keto Pumpkin Cheesecake Muffins are everything you love about fall—warm, spiced, and perfectly fluffy! Topped off with a creamy cheesecake filling, they’re a delicious choice for any time of day. Gluten-free, low-carb, and ridiculously easy to make, they’ll quickly become a favorite in your kitchen.
Think of them as the ultimate Pumpkin Cream Cheese Muffins—Starbucks copycat style, but healthier and keto-friendly!
Ready in just 30 minutes, they’re the ideal bake for Thanksgiving or when you just need a low-carb treat that tastes anything but diet-friendly. Bonus? They’re sugar-free, keto-friendly, and guaranteed to make your kitchen smell amazing.
If you love pumpkin and baking as much as I do, don’t miss my Keto Pumpkin Cream Cheese Bread or Keto Pumpkin Muffins—two more must-try recipes that capture all the cozy flavors of fall.
Is Pumpkin Keto-Friendly?
Absolutely! Pumpkin is keto-friendly when enjoyed in moderation. With around 7 grams of net carbs per cup, it’s a low-carb option that fits perfectly into a keto lifestyle. Plus, it’s loaded with fiber to support digestion and keep you satisfied, not to mention a powerhouse of vitamins like vitamin A and antioxidants.
Just make sure you’re using pure pumpkin puree—no added sugars or fillers!
Why Are You Going To Love These Keto Pumpkin Cheesecake Muffins
- Quick and Easy: Ready in just 30 minutes, these muffins are perfect for busy mornings or last-minute guests. No fuss, just deliciousness!
- Delicious Flavor: The combination of pumpkin and warm spices creates a cozy flavor that’s perfect for fall.
- Creamy Center: The rich cheesecake filling adds a deliciously creamy texture everyone will love.
- Nutritious: Pumpkin is packed with vitamins and minerals, making these muffins a healthier choice.
- Perfect for Any Occasion: Whether it’s Thanksgiving dinner or a casual coffee break, these muffins fit the bill.
- Customizable Goodness: Stir in nuts, sugar-free chocolate chips, or extra spices to make them uniquely yours.
Ingredients Needed
Here is a list of ingredients for making gluten-free pumpkin cheesecake muffins. You’ll need such easy items to create a delicious treat!
For The Pumpkin Muffin Batter
- Eggs – Use large, room-temperature eggs to help the batter mix smoothly and create a better rise.
- Almond Flour – Superfine, blanched almond flour is essential for a light, fluffy texture. It’s a keto baking staple!
- Coconut flour – A small amount goes a long way—it helps absorb extra moisture for perfectly structured muffins.
- Pumpkin Puree – Make sure it’s pure canned pumpkin puree with no added sugars or spices. The real deal is all you need!
- Pumpkin Pie Spice – A pre-made blend is convenient, but you can also make your own using our recipe for homemade pumpkin pie spice.
- Heavy Cream – Adds moisture and richness to the batter, keeping the muffins soft and tender.
- Sweetener – Erythritol works beautifully, but monk fruit or allulose are great alternatives. Pick your favorite keto-friendly sweetener!
- Butter – Butter not only adds richness but also keeps the muffins moist and flavorful.
- Vanilla Extract – Use pure vanilla extract for that subtle, sweet depth of flavor—an essential in any good bake.
- Baking Powder – Helps the muffins rise, making them light and fluffy.
For The Cream Cheese Filling
- Cream Cheese – Go for full-fat cream cheese—it’s the key to a rich, creamy, and luscious filling that takes these muffins to the next level.
- Egg – Just one egg binds the filling together, adding extra creaminess and ensuring a smooth texture.
- Sweetener – A powdered sweetener like erythritol or monk fruit works best to avoid lumps and keep the filling velvety.
- Almond Flour – A small amount helps stabilize the filling and gives it just a touch of texture—perfect for keto baking.
- Vanilla Extract – A splash of pure vanilla enhances the flavor, making the filling irresistibly delicious.
Instructions
These muffins are ridiculously easy to make (yes, even with that luscious cheesecake center). With just 10 minutes of prep and a handful of simple steps, you’ll have a batch of cozy, sugar-free muffins ready to impress. Let’s do this!
Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to the magic muffin-baking temperature of 350°F (180°C). This ensures they bake perfectly—no soggy middles or over-browned tops here!
Line a muffin tin with liners to make cleanup easy, or grease the tin well with butter or cooking spray.
Pro Tip: Silicone liners are a game-changer. Muffins pop out effortlessly and look picture-perfect every time!
Make the Muffin Batter
Start by whisking your eggs until smooth—they blend better at room temperature, so if you’ve got the time, let them sit out for a bit.
Next, add the pumpkin puree, cream, sweetener, softened butter, and a splash of vanilla extract. Whisk everything together until silky smooth.
Now, stir in your dry ingredients—almond flour and coconut flour—until the batter comes together. You’re aiming for a thick, creamy consistency that’ll bake up beautifully.
Pro Tip: Sift the almond and coconut flour before mixing. It’s a small step, but it makes a huge difference in avoiding lumps.
Prepare the Cheesecake Filling
In a separate bowl, beat your cream cheese until it’s smooth and creamy. (Room temperature cream cheese works best for this—trust me on this one.)
Once creamy, mix in the egg, sweetener, almond flour, and vanilla extract. Stir until you have a luscious, silky filling that’s ready to take these muffins to the next level.
Pro Tip: Forgot to take the cream cheese out of the fridge? No worries—just let it sit on the counter for a bit, or pop it in the microwave for a few seconds to soften slightly.
Assemble Your Muffins
Here’s the fun part: spoon a layer of muffin batter into each cup, filling it about one-third of the way.
Add a dollop of the cheesecake filling on top—enough for a rich, creamy center. Then, top it off with another scoop of muffin batter.
If you’re feeling fancy, grab a toothpick or skewer and gently swirl the batter and cheesecake filling together for a marbled effect. Just don’t overdo it—you want those layers to stay distinct.
Bake to Perfection
Place your muffin tin in the oven and bake until the tops are golden and a toothpick inserted at the edge (not the creamy center!) comes out clean.
If the tops start browning too quickly, loosely cover the muffins with foil for the last few minutes of baking.
Cool and Enjoy
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to handle.
Serve warm or at room temperature—they’re amazing either way. Perfect for breakfast, an afternoon snack, or dessert with a hot cup of coffee or tea.
Storage Tip: These muffins store well in the fridge for a few days or can be frozen for future cravings. Just warm them up and enjoy!
Tips and Variations
- Use Room Temperature Ingredients: For the best results, ensure that your eggs and cream cheese are at room temperature before mixing. This helps create a smoother batter and filling.
- Choose Quality Pumpkin Puree: Opt for pure pumpkin puree without added sugars or preservatives. Check labels carefully; some canned varieties include added ingredients that can affect the carb count.
- Monitor Baking Time: Keep an eye on your muffins as they bake. Ovens can vary, so start checking for doneness at the 20-minute mark. They are done when a toothpick inserted into the center comes out clean.
- Add Extra Flavor: Add chopped nuts (like pecans or walnuts) or sugar-free chocolate chips to the muffin batter for added texture and flavor.
- Experiment with Spices: Feel free to adjust the pumpkin pie spice to your taste. You can add a nutmeg, cloves, or ginger pinch for a different flavor profile.
- Chocolate Chip Pumpkin Muffins: Add ½ cup sugar-free chocolate chips to the muffin batter for a deliciously sweet and chocolatey twist. This combination pairs well with the pumpkin and cream cheese flavors.
- Caramel Swirl: Use a sugar-free caramel sauce to drizzle over the cheesecake filling before baking. This adds a delicious layer of caramel flavor that’s perfect for fall.
- Cool Completely: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent them from falling apart and allows them to set properly.
Storing Ideas
- Fridge: You can store these gluten-free pumpkin cheesecake muffins in the fridge in an airtight container for up to 7 days.
- Freezer: If you want to keep your muffins for a longer time, freezing is a great option. Wrap each pumpkin cream cheese muffin in plastic wrap, then put them in a freezer bag, and you can store the muffins in the freezer for up to 2 months.
Thaw them overnight in the fridge, then reheat in the microwave before serving.
Can I Make Mini Muffins Instead?
Yes, you can use a mini muffin tin to make smaller versions of these muffins. Just reduce the baking time to about 10-15 minutes and keep an eye on them to avoid overbaking.
More Pumpkin Recipes
- Chocolate Chip Pumpkin Muffins
- No-Bake Keto Pumpkin Cheesecake
- Keto Pumpkin Pie Cookies
- Crustless Pumpkin Pie
Keto Pumpkin Cheesecake Muffins
Description
Ingredients
For the muffin batter
- 5 large eggs room temperature
- 2 cups almond flour ultra fine, blanched
- 2 tbsp coconut flour or protein powder
- ¾ cup pumpkin puree not pumpkin pie filling
- 2-3 tsp pumpkin pie spice
- 3 tbsp heavy cream
- 3/4 cup sweetener
- 4 tbsp butter softened
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
For the cheesecake filling
- 4 oz cream cheese room temperature
- 1 large egg large
- 1/4 cup powdered sweetener
- 2 tbsp almond flour or 1 tbsp coconut flour
- 1 tsp vanilla extract
Instructions
- Make the Muffin Batter. Preheat oven to 350°F/ 180°C and line a muffin tin with liners.
- In a large bowl, whisk together 5 eggs. Add pumpkin puree, heavy whipping cream, sweetener, butter, and vanilla; mix until smooth.
- Then, add the rest of the ingredients to the wet mixture and stir until combined. Set aside.
- Prepare the Cheesecake Filling. In a medium bowl, beat cream cheese until creamy. Add egg, sweetener, almond flour, and vanilla; mix until smooth.
- Assemble the Muffins. Add 1 scoop of muffin batter to the bottom of each muffin cup.
- Add 1 smaller scoop of cheesecake filling on top.
- Top with 1 tbsp of muffin batter. Use a skewer to swirl the batter with the cheesecake filling.
- Bake for 20-25 minutes until a toothpick comes out clean (center may be gooey). Cool in the pan for 5-10 minutes, then transfer to a wire rack.
- Serve. Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
