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Low-Carb Pumpkin Muffins With Cream Cheese Filling – quick and easy to make, moist, gluten-free, sugar-free, healthier muffins with a creamy cheesecake center. Great for breakfast, dessert or a sweet treat on the go.
It is pumpkin season and I had a lot of fun creating a couple of low-carb, Keto friendly pumpkin recipes like these pumpkin muffins and my Keto Pumpkin Cheesecake Pie, that I’ll be sharing soon.
Inspired by my Healthy Cream Cheese filled pumpkin muffins (refined sugar free) and my decadent Cream Cheese Filled Pumpkin Bread, I decided to make these Low-Carb Pumpkin Muffins With Cream Cheese Filling.
Everyone around here seems to love cheesecake, but we also love pumpkin bread and muffins.
This cross between delicious cheesecake and flavorful pumpkin muffins is definitely worth drying.
The surprise center is so satisfying and fun to make and eat.
What ingredients do you need to make Low-Carb Pumpkin Muffins?
- cream cheese
- granulated or powdered erythritol or Swerve
- vanilla extract
- almond flour
- coconut flour
- baking powder
- salt
- Xantan gum
- Pumpkin Pie Spice
- yogurt
- coconut oil
- egg
How to make pumpkin muffins?
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Place ingredients on a bowl. Beat with a mixer to combine, or stir together with a rubber spatula. Refrigerate until ready to use.
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In a bowl combine almond flour, coconut flour, Xantan Gum, salt and pumpkin pie spice. Whisk to incorporate. Set aside.
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In a bowl beat together erythritol and egg for 1 minute. Add coconut oil, beat to combine. Add yogurt, vanilla extract and pumpkin puree. Beat until combined.
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Add the dry ingredients and beat until just incorporated. Do not over mix.
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Preheat oven to 350 F. Line a muffin tin with muffin liners or spray generously with coconut oil spray.
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Divide 1/2 of the batter between 12 muffin slots.
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Add about 1 tbsp of cream cheese filling to the middle of each muffin, then top with the remaining batter.
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Bake at 350 F for 30- 35 mini, until toothpick inserted into the pumpkin part comes out clean. If you insert the toothpick into the cream cheese, it will not come out clean.
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Let the muffins cool inside the pan for 20 minutes, then carefully remove and transfer to a wire rack to cool completely.
What kind of sweetener to use in these Low-Carb Pumpkin Muffins With Cream Cheese Filling?
Regular Erythirtol works well in this recipe, but I used Swerve.
Powdered erythritol or Swerve Confectioners world very well for these muffins.
Low-Carb Pumpkin Muffins With Almond Flour
Why do I often use a combination of almond and coconut flour? What if you don’t have coconut flour at home?
I like the combination of coconut and almond flour in certain low-carb baked goods like muffins and breads.
If I only use almond flour, my muffins often get too oily. Coconut flour works well to create a nice texture and my muffins are not too moist and oily.
What if you don’t have coconut oil at home?
Swap it with whey protein powder.
If you have not protein powder, use the same amount of almond flour in the recipe.
How long to bake cream cheese filled muffins or breads?
I’ve become quite an expert with cream cheese filled baked goods by now.
I’ve make multiple cream cheese stuffed breads like Cream Cheese Filled Banana Bread, Peanut Butter Bread With Cheesecake Layer and Cream Cheese Filled Apple Bread.
These baked goods no matter if they are high or low-carb require extra baking time, because of the moist center. For muffins I usually bake for 5-7 extra minutes.
So for example, if I bake my non cheesecake filled pumpkin muffins for 25 minutes, I’ll bake these Low-Carb Pumpkin Muffins With Cream Cheese Filling for 30-35 minutes.
Also it is important to let them cool inside the muffin tin, so they don’t fall apart when you decide to take them out.
Can you make these pumpkin muffins without the cream cheese filling?
While I have not tried this option, I believe this will work. Not a fan of cream cheese filling? Bake these for 5 minutes less for plain low-carb pumpkin muffins.
More Low-Carb Pumpkin Desserts:
Low-Carb Cream Cheese Filled Pumpkin Muffins
Video
Ingredients
Cream cheese filling:
- 6 oz cream cheese, softened
- 2 tbsp erythritol , I used Swerve
- 1/2 tsp vanilla extract
Pumpkin muffin batter:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp Xantan Gum
- pinch salt
- 1/2 cup erythritol, or Swerve
- 1/4 cup coconut oil
- 1 egg
- 1/3 cup Yogurt
- 1 tsp Pumpkin Pie Spice
- 2 tsp baking powder
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
Instructions
Cream cheese filling:
- Place ingredients on a bowl. Beat with a mixer to combine, or stir together with a rubber spatula. Refrigerate until ready to use.
Pumpkin muffin batter:
- In a bowl combine almond flour, coconut flour, Xantan Gum, salt and pumpkin pie spice. Whisk to incorporate. Set aside.
- In a bowl beat together erythritol and egg for 1 minute. Add coconut oil, beat to combine. Add yogurt, vanilla extract and pumpkin puree. Beat until combined.
- Add the dry ingredients and beat until just incorporated. Do not over mix.
- Preheat oven to 350 F. Line a muffin tin with muffin liners or spray generously with coconut oil spray.
- Divide 1/2 of the batter between 12 muffin slots.
- Add about 1 tbsp of cream cheese filling to the middle of each muffin, then top with the remaining batter.
- Bake at 350 F for 30- 35 mini, until toothpick inserted into the pumpkin part comes out clean. If you insert the toothpick into the cream cheese, it will not come out clean.
- Let the muffins cool inside the pan for 20 minutes, then carefully remove and transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! I enjoyed these!