Keto Pumpkin Cream Cheese Muffins 🎃

Ultra tender, incredibly moist and beautifully spiced- these keto pumpkin cream cheese muffins are a total dream... at just 3g net carbs!

Course Breakfast, Dessert

Cuisine American

Keyword almond flour pumpkin cream cheese muffins, keto pumpkin cheesecake muffins, keto pumpkin cream cheese muffins

Prep Time 30

Cook Time 30

Total Time 1

Servings muffins

Calories 177kcal

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.

*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet.