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+ servings
Servings: 12

Low-Carb Cream Cheese Filled Pumpkin Muffins

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Low-Carb Pumpkin Muffins With Cream Cheese Filling - soft, moist, gluten-free, sugar-free pumpkin muffins with a creamy cheesecake center. Easy to make, perfect for pumpkin season. Great with a cup of coffee or tea.
Low-carb pumpkin muffins with cream cheese center stacked on each other
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Cream cheese filling:

Pumpkin muffin batter:


Cream cheese filling:

  1. 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:

  1. In a bowl combine almond flour, coconut flour, Xantan Gum, salt and pumpkin pie spice. Whisk to incorporate. Set aside.

  2. 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.

  3. Add the dry ingredients and beat until just incorporated. Do not over mix.

  4. Preheat oven to 350 F. Line a muffin tin with muffin liners or spray generously with coconut oil spray.

  5. Divide 1/2 of the batter between 12 muffin slots. 

  6. Add about 1 tbsp of cream cheese filling to the middle of each muffin, then top with the remaining batter.

  7. 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.

  8. Let the muffins cool inside the pan for 20 minutes, then carefully remove and transfer to a wire rack to cool completely.

Recipe Notes

Keep refrigerated for up to 1 week.
Course: Dessert
Cuisine: American
Keyword: low-carb pumpkin muffins

Nutrition Information

Calories: 218, Fat: 19g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 60mg, Potassium: 140mg, Carbohydrates: 7g, Fiber: 3g, Sugar: 2g, Protein: 5g, Vitamin A: 1805%, Vitamin C: 0.4%, Calcium: 103%, Iron: 1.1%