These Keto Pumpkin Cheesecake Muffins are a tasty treat for fall lovers! With creamy pumpkin and cheesecake swirls, they are both fluffy and satisfying, and perfect for a low-carb diet.
Need a snack that feels like a hug? 🍂 Just pop one in the microwave for a warm, cozy bite! I enjoy these with a cup of coffee—makes my day brighter!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin for convenience, but fresh pumpkin gives a lovely taste! If you’re in a pinch, you could also use butternut squash puree as a good substitute.
Almond Flour: This is a great low-carb option, but if you’re allergic to nuts, you can try sunflower seed flour instead. Just note it may affect the color slightly.
Coconut Flour: Coconut flour soaks up moisture, which is perfect for muffins. If you need a different option, you can try ground flaxseed, though adjust the amount as it absorbs liquid differently.
Sweeteners: Erythritol is fantastic for keto, but if you’re avoiding it, consider stevia or monk fruit sweetener. Just check the conversion ratios as they can vary.
How Do You Achieve the Perfect Cheesecake Swirl?
Creating that cheesecake swirl makes these muffins special! Start by ensuring your cream cheese is softened; this helps it blend smoothly. When swirling, remember to gently fold the cheesecake mix into the pumpkin batter around the edges, rather than mixing it in completely.
- Use a toothpick or knife to swirl the cheesecake mix after adding it to the muffin cups.
- Don’t over-whirl; you want distinct swirls for a beautiful finish!
What’s the Best Way to Ensure Moist Muffins?
Moisture is key! Make sure you don’t overbake them; check for doneness around the 22-minute mark. If the toothpick comes out with a few moist crumbs, take them out. Cooling in the pan helps to maintain moisture, so don’t skip that step.
Keto Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 1 cup pumpkin puree (canned or fresh)
- 3 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol (or preferred keto sweetener)
- 1/3 cup melted butter (or coconut oil)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
For the Cheesecake Swirl:
- 4 oz cream cheese, softened
- 1 large egg yolk
- 2 tbsp powdered erythritol (or preferred keto sweetener)
- 1/2 tsp vanilla extract
For the Streusel Topping (optional):
- 2 tbsp almond flour
- 1 tbsp butter, melted
- 1 tbsp powdered erythritol
- 1/2 tsp cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus baking time of 22-25 minutes. After baking, allow 10 minutes for cooling in the pan before transferring to a wire rack. Overall, you’ll be enjoying your delicious muffins in about 45-50 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking. This will make cleaning up easier later!
2. Mix the Pumpkin Batter:
In a large bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until the mixture is smooth. This adds flavor and moisture to your muffins.
3. Combine the Dry Ingredients:
In another bowl, mix together the almond flour, coconut flour, powdered erythritol, baking powder, baking soda, pumpkin pie spice, and salt. This will ensure your muffins rise properly and have the right texture.
4. Make the Batter:
Gradually add the dry ingredients into the wet mixture, gently mixing until fully incorporated. Be careful not to overmix; you want a nice thick batter.
5. Prepare the Cheesecake Swirl:
In a separate bowl, beat the softened cream cheese, egg yolk, powdered erythritol, and vanilla extract together until the mixture is smooth and creamy. This will give your muffins a delicious cheesecake flavor.
6. Make the Streusel Topping (Optional):
In a small bowl, mix together the almond flour, melted butter, powdered erythritol, and cinnamon until crumbly. This optional topping adds a delightful crunch!
7. Fill the Muffin Cups:
Fill each muffin cup about 2/3 full with the pumpkin batter. Be generous with the batter—it will rise while baking!
8. Add the Cheesecake Swirl:
Using about 1 teaspoon of the cheesecake mixture, add it on top of the pumpkin batter in each cup. This creates the creamy layer inside your muffins.
9. Swirl It Up:
With a toothpick or knife, gently swirl the cheesecake mixture into the pumpkin batter for a marbled effect. Don’t overmix; a little swirl goes a long way!
10. Add the Streusel Topping:
If you’re using the streusel, sprinkle a pinch on top of each muffin now. This is where the muffins get their crunch!
11. Bake:
Place the muffin tin in the preheated oven and bake for 22-25 minutes or until a toothpick inserted near the center comes out mostly clean. Remember, a bit of moisture from the cheesecake is okay!
12. Cool the Muffins:
Let the muffins cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely. This helps them set perfectly.
13. Store Leftovers:
Enjoy your Keto Pumpkin Cheesecake Muffins! Store any leftovers in an airtight container in the refrigerator for up to 5 days. But trust me, they won’t last long!
Enjoy your moist, creamy Keto Pumpkin Cheesecake Muffins with your favorite hot beverage! They are the perfect treat for the season!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin puree works wonderfully in this recipe. Just make sure to cook and blend the pumpkin until it’s smooth and resembles the consistency of canned pumpkin.
Can I Make These Muffins Dairy-Free?
Yes, you can! Simply substitute the cream cheese with a dairy-free cream cheese alternative and use coconut oil or a dairy-free butter substitute in place of the regular butter. These adjustments will help maintain the moisture and flavor.
How Do I Prevent Overmixing the Batter?
To avoid overmixing, mix the wet and dry ingredients separately before combining them. Once combined, stir just until the ingredients are mixed—some lumps are okay! This will ensure tender muffins.
What’s the Best Way to Freeze These Muffins?
To freeze, let the muffins cool completely, then place them in an airtight container or freezer bag separated by parchment paper. They can be frozen for up to 3 months. To defrost, simply leave them in the fridge overnight or microwave for a few seconds until warmed through.
