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Pumpkin muffins with a cream cheese filling is a delicious muffin with a yummy centre. Baked with almond flour these muffins are low carb & gluten free.
Just as I was about to spoon the muffin mixture into the tin, I was thinking about the cream cheese frosting and thought, why not put the topping inside the muffin? So whipped up some cream cheese, and voila! Luckily for me it worked out, despite my fear of the filling oozing out during baking.
Keto Cream Cheese Muffins
Cream cheese seems to go so well with a spicy pumpkin muffin..it's almost a classic flavour combination. I tried to keep the sweetness down as I find pumpkin sweet enough, and the cream cheese filling adds to this. However, if you prefer a sweeter muffin, double up the erythritol.
These pumpkin muffins are moist and packed full of flavour thanks to the spices. The creamy cream cheese centre is not too sweet but adds an extra delight to the muffins.
I love using pumpkin as well as being low in carbs, it has a lovely bright colour. Almost cheerful in it's appearance which you need during Fall as the winter nights are soon to descend upon you. Well, that's for you living in the Northern Hemisphere. I'll try to refrain from posting my beach photos in November!
How To Make Pumpkin Keto Cream Cheese Muffins
The pumpkin spice gives the muffin sponge a delicious warm flavour. If you don't have ready made pumpkin spice you can easily make your own. In a jar, mix 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 teaspoon all spice and 1 teaspoon ground cloves. Shake and mix and store for pumpkin baking.
For the sweetener in both the muffin and the cream cheese centre I used erythritol. There is also a blend of Monk Fruit with erythritol I enjoy when I can get my hands on a packet. Since I have dogs, I now never use Xylitol as it's deadly for dogs if they consume it. Nothing is safe in my kitchen if I turn my back or drop a muffin, so it's a big no now. I happily used it before so if you have an animal free household, that can be used.
OTHER PUMPKIN DESSERTS TO ENJOY:
Pumpkin Muffins with Cream Cheese Filling
Ingredients
- 2 cups Almond Flour
- 2 teaspoon baking powder
- 1/4 cup Butter, unsaled melted
- 4 Eggs
- 1/2 cup Pumpkin puree
- 1/4 cup water
- 1 teaspoon Pumpkin spice
- 1/2 teaspoon Salt
- 1/4 cup Erythritol or sweetener
Filling
- 3 oz Cream cheese softened
- 2 tablespoons Erythritol or sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F degrees.
- Mix the dry ingredients in a bowl.
- In another bowl, blend the pumpkin and eggs (I used a whisk) until thoroughly blended.
- Add the butter and continue to blend.
- Combine the dry ingredients with the pumpkin mixture, add the water and mix well.
- Mix the filling ingredients together until smooth and blended.
- Lin a muffin tin with paper cases.
- Spoon the pumpkin mixture into the cups about 2/3 of the way up.
- Make a "well" in the mixture. I used a small spoon to do this, pushing the mixture around the sides.
- Place about a teaspoon of the cream cheese filling into your "well" in the muffin mixture.
- Cover the centre with the rest of the muffin mixture, smoothing it over if required.
- Bake for 25 -30 minutes, until the top of the muffin is firm.
- Eat and enjoy!
Notes
Nutrition
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We can get pumpkin puree here but have not seen pumpkin spice. Can you give ingredients to mix it up please?
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
I was missing muffins a lot, and these are delish!! Thanks so much for this recipe!!
Thank you! Glad you enjoyed them.
Tried these a couple days ago. The first day, they were amazing. The second and third day, they are now really dry. Any thoughts?
Did you store them in a container?
Can I bake this in a bread pan instead?
Great idea and cannot see why not! Perhaps a longer baking time though.
These muffins are my absolutel favorite! I make a batch every week!
These were absolutely delicious. Thank you.
Thanks! Glad you enjoyed them!
What spice combo can I use to make the pumpkin pie spice? Thanks!
This is a good combination: https://www.allrecipes.com/recipe/20476/pumpkin-spice/
Made these today... can I say you TOTALLY rocked my world!!! I LOVE pumpkin spice ANYTHING and these are AMAZING! I used Monk fruit sweetener and still yummy as ever!
Glad you enjoyed them!
I used foil lined muffin tin liners and they stuck a bit anyone else have this issue?
These look so god!! Would it be ok to use Swerve as a sweetener? Would it be the same amount?
Yes, the amount should be the same, but taste test as you go along!
I used Swerve, and they didn't seem sweet enough to me. They turned out more like pumpkin rolls with that amount of Swerve (either that or my measurement was off). Next time I'll add more! Hope that helps.
Different sweetener can often yield different results. As does coconut flour.
Angela, this is one of those recipes that stand out in the crowd! There are so many muffins out there but these are unbelievable! The topping is so nice and inviting that it is hard NOT to try it. I would love to make these some day because you've done a great job and made it clear that muffins can be surprising!
Thank you! Check out my savoury muffins for something different too!
Hi - can I substitute another sweetener like maple syrup or honey?
Hi Amy, yes you can. As the pumpkin puree is very moist, I would not add too much as you may be left with a soggy muffin. Good luck and let me know how it works out!
Will be trying these! Great recipe!
Hope you enjoy them!