Heavenly Keto Pumpkin Muffins with Cream Cheese
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Yes, another delicious recipe with Pumpkin! These Keto Pumpkin muffins with a cream cheese topping are so yummy, you think you are in heaven.
The ginger spices and pumpkin make these muffin a must have if you celebrate Halloween. 
These low carb Keto Muffins are made with almond flour and erythritol sugar and therefore contain 3 grams of carbs each!
The muffins are creamy because of the cream cheese topping and fluffy because of the almond flour. They are just sweet enough and the ginger spices give them an amazing autumn flavour.
How to make these Keto Pumpkin Muffins?
Now the million dollar question: how do we make these heavenly muffins?
Well there are just 5 steps to follow:
1. Weigh the ingredients and preheat the oven
2. Make the pumpkin muffin batter
3. Time to make the cream cheese topping
Ingredients Keto Pumpkin Muffins
Below you can find the ingredients for these delicious low carb muffins.
For the Muffin batter:
- 57 grams / 1/4 cup butter - at room temperature
- 125 grams / 2/3 cup of Erythritol
- 245 grams / 1 cup (home-made) pumpkin puree
- 2 eggs
- 1 inside of a vanilla bean or 1 tsp vanilla extract
- 192 grams / 2 cups of almond flour
- 1 tsp baking soda
- 2 tsp ginger/ pumpkin pie spices (1 1/4 tsp ground cinnamon, 1/2 teaspoon ground ginger and 1/4 tsp ground nutmeg)
- 1/2 tsp salt
For the Cream Cheese Topping
- 170 grams / 6 ounces of cream cheese - at room temperature
- 4 tbsp powdered erythritol
- 1 inside of a vanilla bean or 1 tsp vanilla extract
Macro Overview Keto Pumpkin Muffins
It is time again to look at the macros of these muffins. When entering the macros into an App or registering them, you can more easily plan your meals and monitor your intake so you can stay in ketosis.
As you can see below, each Pumpkin Muffin contains only 3 grams of carbs, 6 grams of protein and 16.7 grams of fat. 
Instructions to make these Muffins
1. Weigh the ingredients and preheat the oven
First of all, weigh all the ingredients. Either grease a muffin tin with butter or place 12 parchment muffin liners inside.
Then preheat the oven to 175 degrees Celsius / 350 degrees Fahrenheit.
Home-made Pumkin puree
If you do not have pumpkin puree yet, then this is how to make it. Firstly, wash the pumpkin. Secondly, cut the pumpkin with its skin into smaller pieces (about 6 or 8) and remove the seeds. Tip: you can keep the seeds for another dish.
Put the pumpkin slices in microwave proof bowl or plastic flood container. Then you let it cook in the microwave on a high wattage for about 10 to 15 minutes. After 10 minutes you can prick a fork in the pumpkin flesh to see if its already soft. Let it cool down for 5 to 10 minutes before removing the skin.
Use a blender (or a fork) to create the pumpkin puree. Then measure 245 grams / 1 cup and set it aside.
2. Make the pumpkin muffin batter
Take a large bowl and beat the butter (room temperature) together with the Erythritol until the mixture is light and fluffy.
Then add the home-made pumpkin puree, that has cooled down and stir it well.
Add the eggs and the inside of 1 vanilla bean and beat it all together until well incorporated.
Now, mix the baking soda with the almond flour and add this bit by bit to the batter.
Finally, add the pumpkin spices and salt and whisk everything until well incorporated.
3. Time to make the cream cheese topping
For the delicious cream cheese topping you take a separate smaller bowl.
Add the Erythritol and inside of 1 vanilla bean to the cream cheese. Beat everything together with a mixer of a fork.
4. Add the batter and topping to the muffin tin
Take the muffin tin(s) and divide the Keto Muffin batter between the 12 holes.
Next, take a spoon and add a bit of cream cheese topping on each of the muffins.
Then take a toothpick or a knife and mix the cream cheese frosting a little bit with the pumpkin batter.
5. Bake the Keto Pumpkin Muffins
Place the muffins in the preheated oven. Bake them for about 25 minutes in the oven.
Let the pumpkin muffins cool down for 30 minutes before eating them. Yes…this is probably the most difficult part of this recipe, but they taste even better cooled down.😉
Keep the muffins fresh by storing them in a food container. In the fridge, they will stay well for up to 3 days.
You can also freeze them. Place 1 or 2 muffins in a plastic freezer bag. If you are ready to eat them, place them for about 1 minute in the microwave. They will still taste like heaven!
Do you like Pumpkin? Try our Keto Pumpkin Cheesecake.
More in the mood for something hearty? What about this Keto Butternut Squash Soup recipe?
Keto Pumpkin Muffins with Cream Cheese topping
Equipment
- 2 bowls
- Oven
- Microwave or oven (if you want to make the pumpkin puree yourself)
- Blender or fork
Ingredients
Muffin batter
- 57 grams / ¼ cup butter room temperature
- 125 grams / ⅔ cup erythritol
- 245 grams / 1 cup pumpkin puree (home made)
- 2 eggs
- 1 x inside of a vanilla bean (or 1 tsp vanilla extract)
- 192 grams / 2 cups of almond flour
- 1 tsp baking soda
- 2 tsps pumpkin pie / gingerbread spice
- ½ tsp salt
Cream cheese topping
- 170 grams / 6 ounces cream cheese room temperature
- 4 tbsp powdered erythritol
- 1 x inside of a vanilla bean (or 1 tsp vanilla extract)
Instructions
- Weigh all the ingredients.
- Grease a muffin tin with butter or place 12 parchment muffin liners inside.
- Preheat the oven to 175 degrees Celsius / 350 degrees Fahrenheit.
Home-made pumpkin puree
- Wash the pumpkin and cut the pumpkin with its skin into smaller pieces (about 6 or 8).
- Remove the seeds. Tip: you can keep the seeds for another dish.
- Place the pumpkin slices in microwave proof bowl or plastic flood container and microwave them on a high wattage for about 10 to 15 minutes.
- After 10 minutes you can prick with a fork in the pumpkin flesh to see if its already soft. If not soft yet, place it back in the microwave for another 3 to 5 minutes.
- Let the pumpkin cool down for 5 to 10 minutes before removing the skin.
- Use a blender (or a fork) to create the pumpkin puree. Then measure 245 grams / 1 cup and set it aside.
Make the pumpkin muffin batter
- Place the butter and erythritol in a large bowl. Beat the butter (room temperature) together with the Erythritol until the mixture is light and fluffy.
- Add the home-made pumpkin puree and stir it well.
- Then, add the eggs and the inside of 1 vanilla bean and beat it all together until well incorporated.
- Mix the baking soda with the almond flour and add this bit by bit to the batter.
- Finally, add the pumpkin spices and salt and whisk everything until well incorporated.
Make the cream cheese topping
- In a smaller separate bowl, add the cream cheese, erythritol and the inside of 1 vanilla bean.
- Beat everything together with a mixer of a fork.
Assemble the muffins 😉
- Divide the Keto Muffin batter between the 12 holes in the muffin tin.
- Place a bit of cream cheese topping on each of the muffins (about 1 tbsp).
- Then take a toothpick or a knife and mix the cream cheese frosting a little bit with the pumpkin batter.
- Bake the pumpkin muffins for about 25 minutes in the oven.
- Let the muffins cool down for 30 minutes before eating them (yes…this is the difficult part, but they taste even better cooled down).
- Your Keto Pumpkin Muffins with a Cream Cheese topping are now ready.
- Each low carb muffin has only 3 grams of carbs, 6 grams of protein, and 16.7 grams of fat. Enjoy!
For a detailed overview of all the macros (in total and per ingredient), please click here.
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