Moist keto pumpkin cheesecake muffins are the perfect Fall sweet treat. Soft coconut flour muffins baked with a cheesecake filling and decorated with pumpkin seeds.
These muffins are easy to make and full of flavour. Warm spices, sweet pumpkin combined with the creamy vanilla cheesecake make a great low carb and gluten free muffin.
Is pumpkin keto friendly?
Pumpkin is a great keto food. With just over 6g net carbs a 100g serving it can be enjoyed in sweet or savoury recipes.
Pumpkin is also a good source of vitamin A, C and iron.
If you are using canned pumpkin puree check the ingredients for any sneaky sugars.
How To Make Pumpkin Cream Cheese Muffins
These keto muffins are easy to make. Coconut flour is used with whey protein powder for a firm texture. Non low carb friends could be fooled with the texture of these muffins!
- Coconut flour - Different brands vary in how they absorb liquid so more almond milk may be needed.
- Whey protein powder - A plain whey protein isolate powder or even just whey protein powder gives great results.
- Low Carb Sweetener - We used brown monkfruit sweetener because the taste goes well with the pumpkin and pumpkin spice. Regular white low carb sweetener works just as well.
- Almond milk - Coconut milk can be substituted.
- Pumpkin spice - Mix your own or use it from a jar
- Vanilla extract
- Pumpkin puree - home made or from a can
- Baking powder & salt
- Cream cheese - for the cheesecake filling
- Pumpkin seeds - entirely decorative but fun to use.
Make your own pumpkin pie spice blend
If you can't find pumpkin spice in the stores, it's easy to make your own. You can also play with the spice mix for your own taste.
To make your own pumpkin spice just combine the following spices and store in a jar.
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon all spice
- ¼ teaspoon cinnamon.
Can these be made with almond flour?
For those with a dietary restriction with coconut flour, these pumpkin muffins can be easily adapted to almond flour muffins. Try our raspberry chocolate chip recipe for a base.
How to store keto pumpkin muffins
Store these low carb pumpkin muffins in a container in the fridge. They should last 4 to 5 days. If you have great self control!
Can you freeze pumpkin muffins?
Easily frozen, you can keep a batch of these muffins in the freezer for low carb sweet emergencies.
Once cool, place the muffins in an air tighter container or zip locked bag. They will keep in the freezer for up to 6 months. Defrost them in the fridge.
If you don't have whey protein powder, these can be made with just coconut flour. Keep the flour the same and reduce the eggs to three.
The cheesecake filling may sink slightly once cool. Ensure that you spoon the filling in the centre of the muffin to the top of the muffin batter.
Make the muffins without the cream cheese centre and use it as a frosting.
More keto muffins to bake
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Keto Pumpkin Cheesecake Muffins
- 6 oz cream cheese softened
- ¼ cup brown monkfruit or other low carb sweetener
- ¼ cup pumpkin seeds
Make the Filling
- In a small bowl whisk the cream cheese and sweetener until smooth.
Make the Muffins
- Preheat the oven to 180C/350F degrees and line a muffin tin with 12 liners.
- In a medium bowl whisk the butter and low carb sweetener together until smooth.
- Whisk in the eggs, one at a time until light and fluffy.
- Add the coconut flour, whey protein powder, baking powder, pumpkin spice, pumpkin puree, vanilla extract, almond milk and salt. Whisk to combine.
- If the muffin mixture is too thick, add more almond milk.
- Spoon the pumpkin muffin mixture into the muffin cases.
- Make a small indentation in the top of the muffin with the back of a spoon for the cream cheese filling.
- Spoon a large tablespoon of the cream cheese mixture into the indentation and spread it evenly. Add more mixture if there is room.
- Sprinkle the top with pumpkin seeds.
- Bake for 25-30 minutes until the muffins are firm and golden brown.