Enjoy these keto pumpkin cheesecake muffins this Fall for a delicious sweet treat. Pumpkin muffins are baked with coconut flour, flavored with pumpkin spice and have a cream cheese filling. Inspired by the Starbuck's muffins, we decorated these with pumpkin seeds for a seasonal crunch.
Enjoy these tasty pumpkin muffins for breakfast, with your morning coffee or an afternoon treat! It's a delicious combination of cream cheese and cake in a bite. What's not to love!
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Ingredients
Grab your ingredients and get ready to bake!
- Pumpkin puree - use canned pumpkin puree, but check the ingredients for added sugar.
- Brown sweetener - for extra flavor we used brown monk fruit but you can use the sweetener of your choice.
- Coconut flour - only a small amount of coconut flour is needed as it's so absorbent.
- Butter - soft and unsalted.
- Almond milk - can be substituted with coconut milk.
- Eggs - use at room temperature.
- Pumpkin Pie spice - we use store bought pumpkin spice, but homemade is great too.
- Vanilla extract - enhances the sweet flavor of the muffin.
- Cream cheese - softened at room temperature.
- White sweetener - we used allulose to sweetened the muffin filling but monk fruit is great too.
- Pumpkin seeds - used to decorate the muffins and adds a seasonal crunch.
Can These Be Made with Almond Flour?
We do have another low carb and gluten-free pumpkin muffin recipe with almond flour you may like if you are not a fan of coconut flour. They are baked with a cream cheese filling too.
How to Make Keto Pumpkin Cheesecake Muffins
This is an easy muffin to make and fun to decorate with the pumpkin seeds around the cream cheese filling.
Blend the butter and sweetener.
Beat in the eggs.
Add the remaining ingredients.
Whisk until smooth.
Spoon into muffin cases.
Make a little well in the muffin centre.
Mix the cream cheese and sweetener until smooth.
Spoon the cream cheese mixture into the muffin center.
Place sunflower seeds around the filling and bake.
Storage
Once cool, store the keto pumpkin muffins in an airtight container and keep in the fridge. They should last up to 4 days.
Freezing the Muffins
These muffins can be frozen and the best way is to wrap each muffin tightly in plastic wrap or aluminum foil to prevent air exposure. After wrapping, place the muffins in a freezer-safe bag or airtight container. Remove as much air as possible to help preserve freshness.
You can freeze them for up to 2–3 months. When ready to eat, thaw the muffins in the fridge overnight or at room temperature for a few hours. You can warm them in the oven for a few minutes for a freshly baked taste.
Recipe Tips
Coconut flour tends to clump, so it's important to mix your batter thoroughly to break up any lumps. You can sift the flour before mixing or blend the batter until smooth.
Coconut flour-based muffins can bake faster than those made with almond flour. Start checking for doneness around the 15-minute mark to avoid overbaking.
More Keto Pumpkin Recipes
Enjoy pumpkin in these other low carb desserts:
Keto Pumpkin Cheesecake Muffins
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Ingredients
- ¼ cup coconut flour
- ¼ cup butter, softened
- 3 large eggs
- ¼ cup brown monk fruit sweetener or other low carb sweetener
- 3 tablespoon almond milk
- ½ teaspoon vanilla extract
- ¼ cup pumpkin puree canned, unsweetened
- 1 teaspoon pumpkin spice
- ½ teaspoon baking powder
Muffin Filling
- 3 oz cream cheese, softened
- 2 teaspoon monk fruit sweetener or other low carb sweetener
Topping
- 2 tablespoons pumpkin seeds
Instructions
- Preheat the oven to 180C/350F degrees and line a muffin pan with 7 muffin liners.
- In a large mixing bowl, beat the butter and sweetener until smooth and light.
- Whisk in the eggs.
- Add the remaining muffin ingredients and whisk until smooth.
- Spoon the muffin batter into the prepared muffin liners.
- Make a hole in the center of the muffin for the filling.
Make the Muffin Filling.
- In a small bowl, blend the softened cream cheese and sweetener together until smooth.
Assembly
- Spoon or pipe the cream cheese filling in the muffin center.
- Place the pumpkin seeds around the cream cheese filling.
- Bake for 20 to 25 minutes until the muffins are firm.
- Cool on a wire rack before enjoying.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
