Receive Free Keto Recipes by Email
Sign Up

Real Balanced

A food blog dedicated to sharing easy and delicious low-carb, keto, paleo, and nut-free recipes and resources.

Home Recipes Low-Carb Cream Cheese Pumpkin Muffins

Low-Carb Cream Cheese Pumpkin Muffins

Net Carbs:2.8g
36 Comments This post contains affiliate links.
Jump to Recipe·Print Recipe
K VG NF

These Cream Cheese Pumpkin Muffins with coconut flour are soft, sweet, and a perfect treat for the fall and winter months! They are made without almond flour and are keto-friendly, low-carb, and gluten-free.

This recipe was created in partnership with Lakanto.

overhead-shot-of-Cream-Cheese-Pumpkin-Muffins-on-marble-board

As an Amazon Associate, I earn from qualifying purchases.

These muffins are very easy to make and are a perfect choice for novice bakers. You will simply mix together your batter ingredients, mix together the ingredients for the cream cheese filling, swirl the filling into the pumpkin batter, then bake! That’s it.

These are made without almond flour and, instead, use coconut flour. Many coconut flour-based baked goods tend to be dry, but these are wonderfully moist and delicious.

Cream cheese pumpkin muffins FAQs

Review the frequently asked questions and answers below about this recipe before making them:

Are there any ingredient substitution options?

  • Unsalted Butter: You can omit this and sub in coconut oil.
  • Coconut Oil: You can omit this and use butter in its place.
  • Pumpkin Pie Spice: You can make your own pumpkin pie spice using spices at home. I would suggest trying this homemade pumpkin pie spice recipe. If you want to use storebought pumpkin pie spice but are unsure where to find it in your grocery store, it will be in the spice aisle with all of the other spices.
  • Golden Monk Fruit Sweetener: Classic Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio. You can also use Powdered Monk Fruit Sweetener, but the weight will be different; for the 1 cup (192g) of Golden Monk Fruit Sweetener that this recipe calls for, use 1 cup (120g) of Powdered Monk Fruit Sweetener.
  • Powdered Monk Fruit Sweetener: You can use a granular option instead, such as Lakanto’s Classic Monk Fruit Sweetener or Golden Monk Fruit Sweetener. Just pulse the granulated sweetener in a food processor to yield powdered sweetener.

Where can monk fruit sweetener be purchased?

This recipe uses Golden Monk Fruit Sweetener and Powdered Monk Fruit Sweetener. I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order.

If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

How many net carbs per serving?

1 muffin contains 2.8 grams of net carbs. A serving size is 1 muffin and the recipe, as written, yields 12 muffins. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

What diets is this recipe compliant with?

  • Low-Carb
  • Keto
  • Nut-Free
  • Gluten-Free
  • Grain-Free
  • Vegetarian
  • Refined Sugar-Free

How should the cream cheese pumpkin muffins with coconut flour be stored after baking?

  • Refrigerator Storage: Once cooled, store muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees or in the microwave for 20 seconds before eating (this will soften the ingredients back up and make it easier to pull the muffin liner from the muffin).
  • Freezer Storage: Once cooled, store muffins in a storage bag in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator and then reheat in the oven at 350 degrees until warmed throughout.

How to make these coconut flour pumpkin muffins

Preheat oven to 350 degrees and line muffin tin with muffin liners. Melt together butter and coconut oil.

Muffin Batter: To a mixing bowl, add eggs, egg white, golden monk fruit sweetener, pumpkin puree, melted butter, melted coconut oil, pumpkin pie spice, and vanilla extract and mix together using an electric mixer.

overhead shot of ingredients for pumpkin muffins in stainless steel bowl atop marble countertop

Then, add coconut flour, cream of tartar, baking soda, and salt, and mix again with an electric mixer.

overhead shot of added ingredients to make pumpkin muffin batter in stainless steel bowl atop marble countertop

Spoon mixture into muffin liners.

overhead shot of cream cheese pumpkin muffins batter in muffin tin

Filling: In a separate bowl, combine filling ingredients and mix with a spoon until well-combined.

Spoon filling mixture into muffin liners atop pumpkin mixture. Using a toothpick, swirl filling into pumpkin mixture.

overhead shot of batter and cream cheese filling being swirled into pumpkin muffins in muffin tin

Final Steps: Bake muffins until toothpick can be poked into center and come out cleanly, about 30-35 minutes.

Remove muffin tin from oven and allow muffins to almost fully cool at room temperature before serving.

side angle shot of baked cream cheese pumpkin muffins on marble countertop

Looking for more keto pumpkin recipes?

If you’re looking for more keto pumpkin recipes, try out these recipes:

Looking for more free recipes?

Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

overhead-shot-of-Cream-Cheese-Pumpkin-Muffins-on-marble-board

Low-Carb Cream Cheese Pumpkin Muffins

★★★★★

4.7 from 7 reviews
  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Cream Cheese Pumpkin Muffins with coconut flour are soft, sweet, and a perfect treat for the fall and winter months! They are made without almond flour and are keto-friendly, low-carb, and gluten-free.

Ingredients

Muffins:

Filling:

Instructions

  1. Preheat oven to 350 degrees and line muffin tin with muffin liners.
  2. Muffin Batter: To a mixing bowl, add eggs, egg white, golden monk fruit sweetener, pumpkin puree, melted butter, melted coconut oil, pumpkin pie spice, and vanilla extract and mix together using an electric mixer. Then, add coconut flour, cream of tartar, baking soda, and salt, and mix again with an electric mixer. Spoon mixture into muffin liners.
  3. Filling: In a separate bowl, combine filling ingredients and mix with a spoon until well-combined. Spoon the filling mixture atop pumpkin batter in the muffin liners. Using a toothpick, swirl filling into pumpkin mixture.
  4. Final Steps: Bake muffins until the toothpick can be poked into the center and come out cleanly about 30-35 minutes.
  5. Remove muffin tin from oven and allow muffins to almost fully cool at room temperature before serving.

Recipe Notes:

Unsalted Butter Substitution: You can omit this and sub in coconut oil.

Coconut Oil Substitution: You can omit this and use butter in its place.

Pumpkin Pie Spice Substitution: You can make your own pumpkin pie spice using spices at home. I would suggest trying this homemade pumpkin pie spice recipe. If you want to use storebought pumpkin pie spice but are unsure where to find it in your grocery store, it will be in the spice aisle with all of the other spices.

Golden Monk Fruit Sweetener Substitution: Classic Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio. You can also use Powdered Monk Fruit Sweetener, but the weight will be different; for the 1 cup (192g) of Golden Monk Fruit Sweetener that this recipe calls for, use 1 cup (120g) of Powdered Monk Fruit Sweetener.

Powdered Monk Fruit Sweetener Substitution: You can use a granular option instead, such as Lakanto’s Classic Monk Fruit Sweetener or Golden Monk Fruit Sweetener. Just pulse the granulated sweetener in a food processor to yield powdered sweetener.

Where To Purchase Monk Fruit Sweetener: This recipe uses Golden Monk Fruit Sweetener and Powdered Monk Fruit Sweetener. I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Net Carbs: 1 muffin contains 2.8 grams of net carbs. A serving size is 1 muffin and the recipe, as written, yields 12 muffins. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Once cooled, store muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees or in the microwave for 20 seconds before eating (this will soften the ingredients back up and make it easier to pull the muffin liner from the muffin).

Freezer Storage: Once cooled, store muffins in a storage bag in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator and then reheat in the oven at 350 degrees until warmed throughout.

Keywords: cream cheese pumpkin muffins, pumpkin muffins, keto pumpkin muffins

Recipe Card powered byTasty Recipes

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

36 Comments

    • Sara Nelson says

      I’m not too sure that would work, but it may! You’d also need a dairy-free cream cheese sub if you want this to be dairy-free. If you try it, please let me know how it goes!

      Reply

  3. Bev says

    These are very good! However, I would use less sweetener. They are very sweet and I found the erythitol dominates with that cooling aftertaste of sugar-free chewing gum.

    Reply

  4. Amanda says

    These were the most delicious pumpkin muffins I have baked 😋. Could not improve on the taste. I did make double creamcheese filling and added the extra yolk instead of the cream. Only thing if I have to negative is that they crumble so easy. But really Love it.

    Reply

  5. Jeanne says

    These muffins were too sweet and didn’t look as nice as those in the photo. They were also crumbly and the bottoms were too moist. If I try again, will cut down on the golden Monk fruit. I have used Lakonto Monk with good results in the past.

    ★★★

    Reply

  6. Amanda says

    Not to be rude, I can’t wait to make them!! However, this is NOT a nut free allergy recipe. Coconut IS a tree but. Just a heads up. ? Not everyone with a nut allergy is allergic to coconut, but coconut is a tree but. Unfortunately, my son has a level 4 allergy to ALL tree nuts. ?

    ★★★★★

    Reply

  8. Sasha says

    These turned out like holy crap amazing. They were so moist and soft. The texture kind of reminded me of cake. Best low carb baking yet!

    ★★★★★

    Reply

    • Sara Nelson says

      Great question! Yes, you should refrigerate them after they’ve cooled. When you’re ready to eat one after chilling, I would recommend heating the muffin up in the oven or microwave until just softened.

      Reply

  10. Rhoda Kennell says

    This is an amazingly good recipe! I was out of the golden monkfruit sweetener, so I substituted the Truvia brown sugar 1:1 and it worked fine. Can’t wait to try it with the monk fruit sweetener now! They are scrumptious! Great for a snack or to go with oatmeal at breakfast instead of coffee cake!

    ★★★★★

    Reply