If you are as obsessed with pumpkin as we are then stop right now because we have the BEST keto pumpkin cream cheese muffins recipe right here for you! Our super moist keto pumpkin muffins have cream cheese mixed right into the batter, are made with coconut and almond flour, and are sweetened up with no-carb options! It’s a WHOLE LOTTA YUM way to enjoy a tasty treat while serving up a healthy option.
Keto Pumpkin Muffins
I’d always been an avid baker until I started having major food sensitivities and health problems more than 10 years ago. I basically stopped eating anything with sugar and flour, quit baking, and just tried living without my favorite goodies.
After my husband started a keto diet to help him with his weight back in 2018, he helped me realize there were fabulous no sugar and gluten-free ingredients on the market.
While we still try to stick to lean meats, produce, and healthy carbs as much as possible, having a periodic low carb treat like keto pumpkin muffins or bread makes it so much easier to make permanent lifestyle changes.
This recipe is a low-carb gluten-free adaption one of our fall family favorites and something my kids can’t get enough of (and are begging for every year!)
These literally the BEST keto chocolate chip pumpkin muffins out there and perfect as a quick breakfast on the go, an afternoon snack, or paired with your favorite keto breakfast options including bacon cooked in the oven, breakfast sausage links, or these bacon and egg breakfast cups.
Why You’ll Love This!
- These delicious homemade keto pumpkin cream cheese muffins need just 15-minutes of prep time before the oven does all the hard work.
- Most pumpkin and cream cheese muffins or bread recipes add a middle layer with a sweetened cream cheese filling. Our family recipe instead mixes the cream cheese right into the batter and you get that extra creamy flavor in every single bite!
- Our keto pumpkin muffins with chocolate chips are the perfect portable breakfast option that is packed with healthy ingredients and ready to start your day right.
- Who said pumpkin is just for fall?? We are avoiding processed sugars and flours to make a healthy pumpkin chocolate chip muffin that you and enjoy for a quick breakfast or as a tasty snack any time of the year.
- Made with almond flour and coconut flour, and sweetened with no-sugar options, our keto pumpkin cream cheese muffins are perfect for anyone who is following gluten-free, low-carb, or keto lifestyles.
Are you looking for additional pumpkin recipes that are flavorful, delicious, and healthy?? Look no further than our creamy low-carb pumpkin bread, keto pumpkin pie recipe, and our keto pumpkin spice latte (Starbucks copycat)! These pumpkin-inspired recipes will have you enjoying the best taste of fall without making you sacrifice your healthy eating lifestyle.
Softened butter and cream cheese are going to combine with coconut flour, almond flour, and pumpkin puree to create mouth-watering keto pumpkin cream cheese muffins that will put a smile on your face with every bite.
- cream cheese – softened. Use full fat for keto, some brands are zero carb so look for that
- butter – softened
- erythritol – monk fruit also makes a great substitute
- pumpkin purée – be sure to purchase pumpkin puree and not canned pumpkin pie filling
- coconut flour
- almond flour
- pumpkin pie spice
- baking powder
- sugar-free chocolate chips – we highly recommend Lily’s stevia-sweetened chips
**The full recipe instructions are listed at the very bottom of the post in the recipe card!**
- You can skip the chocolate chips if you prefer, just leave them out with no other recipe changes to make just pumpkin cream cheese muffins.
Step by Step Instructions
Soften your butter and cream cheese either by setting them out prior to baking or by using your microwave in 15-20 second intervals.
Preheat your oven to 350F and make sure your oven rack is in the center.
Using a stand mixer or hand mixer, mix the erythritol, butter, and cream cheese until light and fluffy.
Add the eggs and pumpkin puree and mix until well combined.
Mix the dry ingredients (flour, baking soda, baking powder, salt, pumpkin pie spice) in a separate bowl.
Add the dry ingredients to the wet ingredients and blend until the ingredients are just combined.
Lastly, mix in the chocolate chips by hand.
Pour the cream cheese pumpkin muffin batter into the cups, dividing evenly. The batter will fill up the muffin cups.
Sprinkle a few more chocolate chips on the top of each pumpkin chocolate chip muffin (optional).
Bake on the middle oven rack for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool on a cooling rack for 5 minutes before removing the loaves from the pans.
Makes 12 muffins, or you can easily double this to make 24.
- Be sure to soften the butter and cream cheese before starting to make your keto gluten-free pumpkin muffins. Usually, I let these ingredients sit on the counter for at least 30-6o minutes before starting the recipe. Microwaving on 50% power until softened works too if you’re in a pinch and forgot to soften the butter. Using cold ingredients will yield a lumpy batter rather than one that is light and fluffy.
- Make sure to mix the batter until just combined once you add dry ingredients.
- Muffin tin liners help to keep the muffins from sticking to the muffin tin and make for easier pan clean-up.
- The muffins start browning faster by using almond flour/ coconut flour/erythritol as compared to all-purpose flour and granulated sugar. Tent the foil over the top halfway through cooking if you feel the pumpkin muffins are browning too quickly.
Yes, you can freeze pumpkin chocolate chip muffins if you have any leftover. This is also the great thing about making more than one batch at a time. You can eat some of them, give some to your favorite people, and have some to freeze for later. The keto chocolate chip pumpkin muffins should keep for 4+ months in the freezer.
You might be scratching your head and wondering if pumpkin is even keto-friendly. There are definitely fruits and vegetables that have considerably fewer carbs than pumpkin, but in moderation, you can still eat pumpkin on a keto diet.
There are 9 net carbs in 3/4 cup of pumpkin puree (3/4 cup pumpkin contains 15 carbs and 6 grams of fiber). While 9 carbohydrates in pumpkin at first sounds like a lot, this recipe gets divided into 12 individual keto pumpkin muffins, so pumpkin only contributes less than 1 net carb for each muffin.
Stevia, monkfruit, and Swerve are also keto-approved sweeteners that work well for baking.
If you’re wanting gluten-free pumpkin muffins but aren’t necessarily trying to cut back on carbs, by all means, use regular granulated sugar instead of erythritol. The sweetener swap would be a 1:1 ratio.
Another alternative would be to use honey or maple syrup to make gluten-free baked goods. We haven’t tried this muffin recipe with either of those sweeteners, but bet they’d be delicious!
More Keto Pumpkin Recipes
Looking for more keto pumpkin recipes?
- Keto Pumpkin Bread
- Keto Pumpkin Pie
- Keto Pumpkin Spice Latte (Starbucks copycat)
- 9 Keto Pumpkin Recipes
- 4 oz cream cheese, softened
- 1/4 butter (2 oz), softened
- 3/4 cup erythritol
- 3/4 cup pumpkin purée
- 2 eggs
- 1/2 cup coconut flour
- 1 1/4 cup almond flour
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2+ cup chocolate chips (recommend Lily's stevia sweetened)
- Preheat the oven to 350.
- Soften the butter and cream cheese before starting the muffin recipe.
- Using a stand mixer or hand mixer, mix the erythritol, butter, and cream cheese until light and fluffy.
- Add the eggs and pumpkin puree and mix until well combined.
- Mix the dry ingredients (flour, baking soda, baking powder, salt, pumpkin pie spice) in a separate bowl, and then add all of it to the wet ingredients. Blend until the ingredients are just combined.
- Lastly, mix in the chocolate chips by hand.
- Pour the cream cheese pumpkin muffin batter into the cups, dividing evenly. The batter will fill up the muffin cups.
- Sprinkle a few more chocolate chips on the top of each pumpkin chocolate chip muffin (optional).
- Bake on the middle oven rack for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool on a cooling rack 5 minutes before removing the loaves from the pans.
- Makes 12 muffins, this is also an easy recipe to double!
Be sure to soften the cream cheese and butter before trying to mix it.
Make sure to mix the batter until just combined once you add dry ingredients.
Muffin tin liners help to keep the muffins from sticking to the muffin tin, and make for easier pan clean-up.
The muffins start browning faster by using the almond flour/ coconut flour/erythritol as compared to all-purpose flour and granulated sugar. Tent the foil over the top half way through cooking if you feel the pumpkin muffins are browning too quickly.
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Silicone Muffin Pan Cupcake Set - Mini 24 Cups and Regular 12 Cups Muffin Tin, Nonstick BPA Free Food Grade Silicone Molds with 12 Silicone Baking Cups
Swerve Sweetener, Granular, 12 Ounce (Pack of 2)
Baking Paper Cups Cupcake Muffin Liners Wrappers, Tulip shaped, unbleached and chemical free by Velesco
Be sure to pin the recipe for later on Pinterest so you can get back to it!
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