There is something magical about the smell of cinnamon on a crisp autumn evening. You can finally enjoy a seasonal treat without the sugar crash. These Keto Pumpkin Cheesecake Muffins are the ultimate fall comfort food. They are tender, spiced, and hide a creamy surprise inside.
You deserve a snack that feels like a hug. This recipe delivers all the warmth of pumpkin spice. It keeps your health goals on track too. Let’s get baking and fill your home with wonderful fall aromas today.
Why These Keto Pumpkin Cheesecake Muffins Work
These muffins are a total game changer for your autumn routine. They are perfect for a healthy reset after a busy week. You get the rich flavor of cheesecake in every bite. They are also completely gluten-free and sugar-free.
Your whole family will love the moist texture. The almond flour keeps them light and satisfying. They are ready in just 40 minutes from start to finish. You can enjoy them for breakfast or a late-night treat.
Simple Method
Making these is much easier than it looks. You will create two simple mixtures. First, you make the spiced pumpkin base. Then, you whip up the sweet cream cheese filling. Even if you are new to keto baking, you can do this.
The secret is in the layering. You just drop the batter and filling into the liners. It feels like a fun kitchen project. You will feel like a pro when you see the results.
Ingredients You’ll Need
Most of these items are likely in your low-carb pantry already. Use fresh pumpkin for the best flavor.
- 2 cups finely ground blanched almond flour
- 1/2 cup granulated erythritol
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 2 large eggs, room temperature
- 1/2 cup unsweetened pumpkin puree
- 1/4 cup unsalted butter, melted and cooled
- 1/2 tsp vanilla extract
- 6 oz full-fat cream cheese, softened
- 3 tbsp powdered erythritol
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners.
- Sift almond flour, granulated erythritol, baking powder, spice, and salt. Use a large bowl.
- In a medium bowl, whisk eggs, pumpkin, butter, and vanilla. Make sure it is smooth.
- Fold the dry ingredients into the wet mixture. Use a spatula until combined.
- Blend softened cream cheese and powdered erythritol. Whisk until the texture is light.
- Place 1.5 tablespoons of pumpkin batter into each muffin liner.
- Add 1.5 teaspoons of cream cheese filling to the center of each.
- Cover the filling with the remaining pumpkin batter.
- Bake for 23 to 25 minutes. The tops should feel firm.
- Cool in the tin for 15 minutes. Then move to a wire rack.
Best Ways to Enjoy It
Serve these muffins warm with a hot cup of coffee. They are perfect for a slow weekend morning. You can also pack them for a quick weekday snack. The cream cheese center is extra delicious when slightly chilled.
Set the table and enjoy a cozy moment. These are great for sharing with friends. They look beautiful on a harvest-themed platter. Your guests will never guess they are keto!
Keep It Fresh
Store your leftovers in the refrigerator. They will stay fresh for up to five days. Use an airtight container to keep them moist. You can also freeze them for later. Simply thaw one at room temperature for a quick treat. Reheat gently in the microwave for ten seconds if desired.
Tips for Best Results
- Don’t skip sifting the almond flour for a smooth texture.
- Use room temperature eggs to help the batter emulsify.
- Ensure your cream cheese is very soft before mixing.
- Use silicone liners to prevent the muffins from sticking.
- For a fall twist, add a few pumpkin seeds on top.
- Avoid over-mixing the batter once you add the flour.
- Check the internal temperature to ensure they are fully baked.
- Double the batch for easy meal prep during the week.
Easy Flavor Ideas
- Add sugar-free chocolate chips to the pumpkin batter.
- Swirl a little extra pumpkin spice into the cream cheese.
- Swap the butter for coconut oil for a dairy-free muffin base.
- Top with crushed pecans for a nice autumn crunch.
- Use maple extract instead of vanilla for a deeper flavor.
Common Questions
Can I use coconut flour instead?
No, coconut flour absorbs much more liquid than almond flour. The ratios would need to change significantly. Stick to almond flour for the best results.
Will my kids enjoy these?
Absolutely! The creamy center makes them feel like a special dessert. They won’t even notice the lack of sugar. They are very kid-approved.
How do I know when they are done?
The tops should be resilient to light pressure. They should not feel jiggly in the center. A toothpick should come out mostly clean.
I hope these cozy muffins bring a little joy to your autumn days. They are the perfect way to celebrate the season while feeling great. Happy baking!
— Lidia
Ingredients
- 2 cups finely ground blanched almond flour
- 1/2 cup granulated erythritol
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 2 large eggs , room temperature
- 1/2 cup unsweetened pumpkin puree
- 1/4 cup unsalted butter, melted and cooled
- 1/2 tsp vanilla extract
- 6 oz full -fat cream cheese, softened
- 3 tbsp powdered erythritol
Instructions
- Preheat a convection oven to 350°F (175°C) and line a 12-cup muffin tin with non-stick silicone liners.
- Sift the almond flour, granulated erythritol, baking powder, pumpkin pie spice, and sea salt into a large mixing bowl to eliminate clumps.
- In a separate medium bowl, whisk the eggs, pumpkin puree, melted butter, and vanilla extract until emulsified.
- Incorporate the dry flour mixture into the wet pumpkin mixture using a spatula, folding until a cohesive batter forms.
- Prepare the cheesecake filling by blending the softened cream cheese and powdered erythritol in a small bowl until the texture is aerated and smooth.
- Deposit approximately 1.5 tablespoons of pumpkin batter into the base of each muffin liner.
- Place 1.5 teaspoons of the cream cheese filling into the center of each batter-filled liner.
- Distribute the remaining pumpkin batter over the cream cheese filling to encapsulate it.
- Bake for 23 to 25 minutes, or until the internal temperature reaches 200°F (93°C) and the surface is resilient to light pressure.
- Remove from the oven and allow to stabilize in the tin for 15 minutes before extracting and cooling completely on a wire rack.
