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Cream Cheese Pumpkin Muffins

  • 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


These keto cream cheese pumpkin muffins are the perfect fall recipe for anyone looking for ketogenic, low carb, sugar-free, nut free or vegetarian pumpkin recipes! Serve these keto cream cheese pumpkin muffins for breakfast, brunch or take them to your next fall party!





  1. Preheat oven to 350 degrees and line muffin tin with muffin liners.
  2. Melt together butter and coconut oil. To a mixing bowl, add melted butter, melted coconut oil, eggs, egg white, pumpkin puree, golden monk fruit sweetener, vanilla extract, and pumpkin pie spice and mix together using an electric mixer. Add coconut flour, salt, baking soda, and cream of tartar and mix again with an electric mixer. Spoon mixture into muffin liners.
  3. To a food processor, pulse 1 tbsp of golden monk fruit sweetener for filling until powdered.
  4. To 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.
  5. Bake muffins until the toothpick can be poked into the center and come out cleanly about 30-35 minutes. Serve warm and enjoy!

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

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