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Creamy Keto Pumpkin Cream Cheese Muffins Are Deliciously Easy!

Creamy Keto Pumpkin Cream Cheese Muffins
Print Recipe

These Creamy Keto Pumpkin Cream Cheese Muffins are a delicious and easy treat perfect for those following a keto diet.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup pumpkin puree
  • 1/2 cup cream cheese, softened
  • 1/4 cup erythritol or preferred sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the almond flour, erythritol, baking powder, pumpkin pie spice, and salt.
  3. In another bowl, beat the cream cheese until smooth, then add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to a week.
  • These muffins can be frozen for longer storage; just thaw before serving.
  • Feel free to add nuts or chocolate chips for extra flavor.

Nutrition

Find it online: https://howeats.com/creamy-keto-pumpkin-cream-cheese-muffins-recipe/