These Keto Pumpkin Cheesecake Muffins are a tasty treat without the guilt! Made with creamy cheese and pumpkin spice, they’re perfect for satisfying sweet cravings.
What I love about these muffins is how moist and fluffy they are. Plus, they make your kitchen smell like fall! They’re great for breakfast or a snack anytime. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Always use canned pumpkin puree for the best texture and flavor. Avoid pumpkin pie filling, as it contains added sugars. If fresh pumpkin is available, you can roast and puree it yourself.
Erythritol: This sugar substitute is great for keto diets. You can replace it with other keto sweeteners like monk fruit or stevia, but adjust the amounts according to sweetness level.
Almond Flour: A staple in keto baking, almond flour gives muffins a great texture. If you have nut allergies, feel free to use sunflower seed flour as a nut-free alternative.
Coconut Flour: This flour absorbs moisture, so it’s used in small quantities. If you don’t have it, you can replace it with more almond flour, but reduce the overall amount of flour slightly to maintain moisture.
Cheese: Cream cheese adds creaminess to the filling. If you prefer a dairy-free option, use a vegan cream cheese alternative.
What’s the Best Way to Mix the Batter?
Proper mixing is essential for achieving fluffy muffins! Here’s how to mix the ingredients perfectly:
- First, mix your wet ingredients (pumpkin, eggs, sweetener, oil, and vanilla) until smooth.
- In another bowl, combine your dry ingredients (almond flour, coconut flour, spices, and leavening agents).
- Gradually fold the dry ingredients into the wet, being careful not to overmix – this keeps the muffins soft and fluffy.
Remember, a few lumps are okay! Just ensure everything is combined without overworking the batter.
Keto Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/3 cup granulated erythritol or preferred keto-friendly sweetener
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated erythritol or preferred keto-friendly sweetener
- 1/2 tsp vanilla extract
- 1 large egg yolk
For the Streusel Topping (optional):
- 1 tbsp almond flour
- 1 tbsp erythritol
- 1 tbsp butter, melted
- 1/2 tsp cinnamon
How Much Time Will You Need?
This delicious recipe will take approximately 15 minutes of prep time, plus an additional 25-30 minutes for baking. After cooking, allow for about 5 minutes of cooling in the muffin pan before transferring them to a wire rack. These muffins are perfect for any time of day and can even be stored in the refrigerator for up to 5 days!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly and rise perfectly. Line a 12-cup muffin tin with paper liners or grease it well to avoid sticking.
2. Mix the Wet Ingredients:
In a mixing bowl, whisk together the pumpkin puree, eggs, erythritol (or your chosen sweetener), melted coconut oil (or butter), and vanilla extract. Mix until smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, combine the almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir well to make sure they are evenly mixed.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients into the wet mixture. Stir gently until everything is fully combined and the batter is thick.
5. Prepare the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese with erythritol, vanilla extract, and the egg yolk. Mix until the filling is creamy and smooth.
6. Fill the Muffin Cups:
Start by filling each muffin cup about 1/3 full with the pumpkin batter. Next, spoon about a teaspoon of the cheesecake mixture on top of the pumpkin batter in each muffin. Finally, cover with more pumpkin batter until the muffin cups are almost full.
7. Optional Topping:
If you’d like, mix the streusel topping ingredients together and sprinkle it over the muffin tops for an extra crunch and flavor boost.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 25-30 minutes. Check the muffins by inserting a toothpick into the pumpkin layer; it should come out clean (the cheesecake layer might still be a little soft).
9. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, they can be served chilled or at room temperature. Enjoy indulging in these moist, spiced, keto-friendly pumpkin cheesecake muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast a pumpkin, scoop out the flesh, and blend it until smooth. Make sure to measure out 1 cup for this recipe.
What Can I Substitute For Erythritol?
If you don’t have erythritol, you can use other keto-friendly sweeteners such as monk fruit sweetener or stevia. Just be sure to adjust the amount based on the sweetness of the alternative you choose.
How Should I Store These Muffins?
Store leftover muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months! Just make sure to wrap them well before freezing.
Can I Make These Muffins Dairy-Free?
Absolutely! You can use vegan cream cheese as a substitute for traditional cream cheese in the cheesecake filling. Additionally, swap the butter for coconut oil or a dairy-free alternative.