Ultra tender, incredibly moist and beautifully spiced– these keto pumpkin cream cheese muffins are a total dream… at just 3g net carbs!
Keto Pumpkin Cream Cheese Muffins
A Starbucks Copycat!
A spinoff of my famous keto pumpkin bread, these guys incorporate a luscious cheesecake filling to give them a little extra oomph (Starbucks style!).
And these aren’t your average dense and eggy keto muffins either- they’re light, tender and extra fluffy (yup, even when baked with a filling!).
The cream cheese filling for these pumpkin muffins is simply a cheesecake-like batter consisting of cream cheese, an egg yolk and a little sweetener.
But, and this is a big but, I also must say that I thoroughly enjoyed these guys too by simply popping in a dollop of just cream cheese in the center. Different for sure (think a little more savory), but I know this is an idea that might appeal to some of you who are also trying to keep sweeteners at a minimum.
You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
I like a mixture of super fine almond flour, psyllium husk, coconut flour and golden flaxseed meal best (click through for the specific brands I use). Oh, and no xanthan gum is needed here to yield a wonderful and moist crumb (hurray!)
Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
Keto Pumpkin Cream Cheese Muffins 🎃
For the cream cheese filling
For the pumpkin muffins
- 128 g almond flour
- 30 g coconut flour
- 28 g golden flaxseed meal finely ground*
- 20 g psyllium husk or more golden flaxseed + 1/2 tsp xanthan gum*
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 eggs
- 1-1 1/2 cup golden erythritol allulose, xylitol or coconut sugar; to taste (I use 1 cup)
- 2 teaspoons apple cider vinegar
- 84 g unsalted butter or 5 TBS coconut oil or ghee + 1 TBS coconut cream, melted
- 220 g pumpkin puree
- Make the cream cheese filling by beating the cream cheese with an electric mixer until soft and creamy. Add in the sweetener, egg yolk, vanilla and salt and mix until smooth. Set aside while you prepare the rest.
- Preheat oven to 350°F/180°C and line a muffin pan.
- Whisk together in a medium bowl almond flour, coconut flour, golden flaxseed meal, psyllium husk, pumpkin pie spice, baking powder and salt. Set aside.
- Beat the eggs with the sweetener until light and fluffy (about 3 minutes). Mix in the vinegar, butter and pumpkin puree.
- Add in the dry flour mixture and mix everything is super thoroughly incorporated.
- Distribute batter evenly into muffin pan, smoothing out the top with wet fingertips. Drop a tablespoon of the cheesecake filling (or a little square of cream cheese itself) and bake for 28-32 minutes, until deep golden and a toothpick inserted comes out clean. Check in after minute 15, and cover with aluminum foil as soon as it begins to turn golden (about minute 20 for me).
- Allow to cool for 15 minutes in the pan before removing, and cool completely on a rack. Store in an airtight container in the fridge for 3 days and freeze for up to 3 months.