Description

Dense, moist, and nostalgic keto pumpkin spice muffins featuring a tangy cream cheese swirl. These gluten-free, low-carb treats capture the warmth of autumn without the sugar spike.

Ingredients

Scale

2 cups (200g) finely ground blanched almond flour
2 tablespoons (16g) coconut flour
1 teaspoon (5g) baking powder
2 teaspoons (6g) pumpkin pie spice (or homemade blend)
1/2 teaspoon (3g) fine sea salt
3 large eggs, room temperature
1 cup (240g) pure pumpkin puree
1/4 cup (60ml) unsweetened almond milk
1 teaspoon vanilla extract
3/4 cup (165g) granulated erythritol or monk fruit blend
4 oz (115g) full-fat block-style cream cheese, softened
1 tablespoon sweetener (for cream cheese swirl)
1 egg yolk (for cream cheese swirl)
1/2 teaspoon vanilla extract (for cream cheese swirl)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease with cooking spray.
In a large bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, and salt until uniform.
In a separate medium bowl, whisk eggs until beaten. Add pumpkin puree, almond milk, vanilla extract, and sweetener. Whisk until smooth.
Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined. The batter should be thick and heavy.
In a small bowl, mix softened cream cheese, 1 tablespoon sweetener, egg yolk, and 1/2 teaspoon vanilla until smooth and creamy.
Divide pumpkin batter evenly among muffin cups, filling each about 2/3 full.
Pipe dollops of the cream cheese mixture onto the center of each muffin.
Bake for 20-25 minutes until tops are golden brown and a toothpick inserted into the pumpkin part comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before eating.

Notes

Ensure almond flour is finely ground to avoid grittiness. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Cream cheese must be full-fat block style and room temperature for a smooth swirl. Let muffins cool completely to allow the cream cheese center to set properly.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sodium: 150
Fat: 18
Saturated Fat: 6
Carbohydrates: 6
Fiber: 3
Protein: 8

Keywords: keto pumpkin spice muffins, cream cheese swirl muffins, gluten-free baking, low carb breakfast, autumn recipes, almond flour muffins