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–+ servings
keto pumpkin muffins on a black and white towel top down

Keto Pumpkin Cream Cheese Muffins with Chocolate Chips

Jenni Cole
Low carb and keto pumpkin muffins with chocolate chips are a sweet snack you'll want all year long. These are super moist keto pumpkin muffins with cream cheese mixed into the batter and no one will know they're healthy.
4.25 from 8 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Servings 12 servings

Equipment

Ingredients
  

  • 4 oz cream cheese softened
  • ¼ butter 2 oz, softened
  • ¾ cup erythritol
  • ¾ cup pumpkin purée
  • 2 eggs
  • ½ cup coconut flour
  • 1 ¼ cup almond flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ + cup chocolate chips recommend Lily's stevia sweetened

Instructions
 

  • 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 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!
  • Enjoy!

Video

Notes

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.
Not all pumpkin pie spices are alike. I like to use Trader Joes Pumpkin Pie Spice, which contains more cloves than some other brands. If you have a pumpkin pie spice that omits cloves (or only has them in the allspice added) you can add an additional ⅛ teaspoon of cloves to spice up your muffins.
Keyword gluten free pumpkin muffins, keto pumpkin muffins
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