Cream Cheese Pumpkin Muffins
I worked at a coffee shop called Uncommon Ground in Medford, Wisconsin when I was in high school. It was the best job ever! It fueled my love for baking and taught me a lot of tips on how to save time in the kitchen. The only problem was the part where I got to take home all the extra muffins and cinnamon rolls. I ate so many pumpkin muffins it was unreal; which is also why I was so unhealthy and overweight! Once I was diagnosed with PCOS, I decided to create healthy keto recipes of my favorite things like these cream cheese pumpkin muffins!
At Uncommon Ground, we made the absolute best cream cheese pumpkin muffins in the fall. They usually sold out before 8 a.m. A few years ago, I was asked to do a presentation at a large company in Stillwater, Minnesota, and the woman coordinating the event asked me to bring a few food samples to show the employees how delicious keto recipes can be. I thought “’tis the season,” so I made my delicious keto version of the coffee shop’s Cream Cheese Pumpkin Muffins. They disappeared within minutes!
This recipe for keto Cream Cheese Pumpkin Muffins comes from my best-selling book Keto Comfort Foods (which is Halle Berry’s FAVORITE cookbook)! This book is a perfect gift and it is on sale for only $15! That is over 50% OFF!!!!
To think that Halle Berry may have made these very special Cream Cheese Pumpkin Muffins warms my heart!
Thank you for your love and support!
Cream Cheese Pumpkin Muffins
Ingredients
- 1½ cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon Redmond Real salt use code Maria15 for 15% off
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 tablespoons unsalted butter or coconut oil if dairy-free, softened
- ½ cup Natural Sweetener
- 3 large eggs
- 1 cup fresh or canned pumpkin puree
CREAM CHEESE FILLING:
- 8 ounces cream cheese (or Kite Hill brand cream cheese style spread if dairy-free), softened
- ¼ cup Natural Sweetener
- 1 large egg yolk
- 2 teaspoons vanilla extract or 1 vanilla bean scraped clean
Instructions
- Preheat the oven to 325°F. Grease or place paper liners in 6 JUMBO muffin wells OR 12 muffin wells of a standard-size muffin pan.
- In a large mixing bowl, stir the almond flour, baking soda, salt, and spices until well combined. In another bowl, mix together the butter, sweetener, eggs, and pumpkin until smooth. Stir the wet ingredients into the dry. Spoon the batter into the prepared muffin cups, filling each
- about two-thirds full.
- To make the filling, using a hand mixer, beat the cream cheese in a medium-sized bowl until smooth. Add the sweetener, egg yolk, and vanilla and beat until well combined. Top each muffin with about 1 tablespoon of the cream cheese filling and use a toothpick to swirl it into the batter.
- Bake the muffins for 30 to 40 minutes for JUMBO muffins (20-25 minutes for standard muffins), until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before removing from the pan. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5
- minutes or until warmed through.
Nutrition
TESTIMONY OF THE DAY
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I live in Ontario Canada & Kite Hill cream cheese is not available. I am wondering if any of your readers know of a good clean keto dairy free cream cheese available in Southwestern Ontario. Thanks Maria & Craig for your newsletters and healthy recipes. God Bless you in the work you do in helping others
Thank you!
These looks amazing! I’m definitely making them this week.
Thanks!
Hi Maria
I have been doing carnivore diet for four months and have felt a lot better but I was wanting to know is there a time limit to how long you carry on with it before reintroducing vegetables again . I was previously keto for 4 years. Thanks
Whenever you feel ready to add more variety to your meals. Try adding one thing at a time to see how you react. 🙂
Is it 1 can or 1 cup of Pumpkin? Thanks, we love your recipes.
1 cup.
Thanks for sharing, Maria! I’m wondering if I could sub coconut flour for the almond flour b/c I’m allergic to nuts. Enjoy your beautiful family. ❤
I am wondering the same thing, my daughter is allergic.
You can but the ratios will change. This chart can help.
https://mariamindbodyhealth.com/baking-coconut-flour/
I have made this recipe at least 6 times with substituting coconut because I’m nut free. I use the substitution rules carefully because all coconut flours are not the same. I use 1/3 cup for each cup like the rules say. I use 1/3 cup plus 1/2 of 1/3 cup eyeballed. I use 3 extra large eggs (doubling the eggs will be too watery and cause dropping) because the pumpkin purée is kind of soft not stiff. I use powdered vanilla. The key is be careful with coconut flour in proportion to the other recipe ingredients. For the cream cheese, I do use cream cheese because it is not a lot to use and the knock off cream cheese I find too liquidy when baking. Additionally important is to use 1/2 of the cream cheese recipe (4 oz) to be sure to not have too much liquid or they will drop. I bake at 350F in a true bake oven (not convection or fan assisted) for like 40 minutes. I put them in ungreased silicone cupcake cups on a cookie sheet. They come out perfect every time. I get 12 sometimes 13 cupcakes. Freeze them. I microwave them for my husband on melt chocolate option. They come out perfect every time!
Thanks for the tips!
This looks wonderful! How many muffins does this recipe yield for jumbo muffins? And how many does it yield for regular size muffins?
I can’t remember exactly but I think 6 and 12. 🙂
The recipe says 6 jumbo. Then it would be would be 12 regular?
Yes, that is correct.
Due to allergies, would coconut flour work as well?
Yes but you have to adjust the ratios. This can help:
https://mariamindbodyhealth.com/baking-coconut-flour/
In the printed recipe it says 1/2 tsp baking soda. In the video, Maria says baking powder… Can somebody please clarify? Thanks.
It is baking soda. 🙂
Is it possible to replace or omit eggs? I would like to make them for my granddaughter but she allergic to eggs.
You could try using a gelatin egg. 🙂
https://www.deliciousobsessions.com/2014/08/gelatin-egg-replacement/
I will try that. Thank you
The gelatin egg worked great. Thank you for your advice.
Awesome!! Thanks!
Can these be frozen?
Cream cheese doesn’t freeze well. You could maybe make the muffins and freeze them then make the filling as a topping.
Thank you, good idea! I think I will freeze one, see what happens and will let you know.
I’m on cloud 9 after trying these pumpkin muffins this morning! Thank you for the recipe ❤️
I am so glad you love them!🥰
Can this be made as a loaf?
Sure! Increase baking time until a toothpick comes out clean when you check it 🙂