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Keto/Low Carb Pumpkin Cream Cheese Muffins

Updated: Nov 23

This recipe started off as a keto pumpkin bread loaf and man was it delicious!!! But it was harvest season and I saw local zucchini so I made keto zucchini bread recipe instead. So I had this delicious pumpkin bread recipe and didn't want to just do another bread recipe. So I got testing on making some keto pumpkin cream cheese muffins with a strudel topping. They turned out so amazing, even my mom whom doesn't like pumpkin desserts loved them so much she's actually going to make them and take them to work!!!




The sweetener I used was golden monkfruit/erythritol but any keto sweetener will work in these muffins. Just remember certain sweeteners are sweeter than sugar, specifically stevia and splenda. You can use 120 g of golden monkfruit and 40 g of allulose, it will make an even softer muffin. But if you make this into a bread loaf I wouldn't recommend using allulose because you have to bake it for 60 minutes and it gets almost to the point of burnt before the center is done.


The "flour" mix I use is what I found to make the softest keto baked goods. So happy to have found this ratio, so far everything I have tried it in has come out so soft and light with no graininess. I don't know of many replacements for these ingredients except you can use different flavors of whey protein isolate. Just remember that many of them will add carbs and more sweetness, so you may have to adjust for that. If you really want to use almond flour, the ratio is 3-4x the amount coconut flour for almond flour. So 30g of coconut flour you will need 90-120g almond flour, I would start with less and gradually add more until you get the consistency of a batter.


If you want to make this into a loaf of keto pumpkin bread, you can use any kind of loaf pan for this, the size and shape of the loaf may vary from mine a little bit. I used a 8.25inch x 4.25inch loaf pan. Make sure you grease well, anything you are not covering with parchment paper. I would recommend putting parchment on the bottom. That is the worst disaster if the bottom is stuck there is not an easy way to release it. You also want to reduce the oven temperature to 340 degree and I didn't test it with the cream cheese and topping, it is delicious without it.


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Scale - https://amzn.to/339tsKN

Granular monkfruit- https://amzn.to/3u7ebGd

Lakanto golden monkfruit sweetener- https://amzn.to/2ShMYTj

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu

Xanthan Gum - https://amzn.to/3yPfpbw

Oat Fiber - https://amzn.to/2R9Gp4T

Sweetleaf Sweet Drops Liquid Sweetener, Caramel - https://amzn.to/3imE8xW



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Pumpkin Cream Cheese Muffins


5 Eggs (room temp)

144 g Golden Monkfruit Sweetener (3/4 Cup)

112 g Salted Butter (8 Tbs.)

224 g Pumpkin Puree (1 Cup)

80 g Unflavored Whey Protein Isolate (Approximately 3/4 Cup)

30 g Coconut Flour (1/4 Cup)

1 Tbs. Baking Powder

1 tsp. Xanthan Gum

1 Tbs. Pumpkin Spice

1 tsp. Ground Cinnamon

1 Tbs. Vanilla Extract

1/2 tsp. Caramel Stevia (optional)


Cream Cheese Filling


224 g Cream Cheese (1 Cup) Softened

45 g Powdered Monkfruit Sweetener (6 Tbs.) (can use powdered erythritol)

2 Egg Yolks

1 Tbs. Vanilla Extract


Crumble Topping (optional)


30 g Unflavored Whey Protein Isolate (1 Very packed scoop)

30 g Oat Fiber (1/4 Cup + 2 Tbs.)

72 g Golden Monkfruit Sweetener (6 Tbs.)

112 g Butter (1/2 Cup)

1/2 tsp. Ground Cinnamon


Instructions:

  1. Preheat oven to 350 degrees and line and spray the 18 cupcake liners, silicon cups work best

  2. Start with beating the eggs with the sweetener, depending on how warm the eggs are and how high of a speed you use, it could take 5-10 minutes, you want it triple in volume, pale and thick with no sugar crystals

  3. While that is whipping measure, sift and whisk together dry ingredients for the batter, melt butter and measure pumpkin puree and set aside

  4. Make the cream cheese filling by beating the softened cream cheese, sifted powdered sweetener, and egg yolks together until smooth and add the vanilla. Can do this by hand or a hand mixer but you don't need it airy, set aside

  5. Make the crumble by measuring, sifting and whisking dry ingredients together then adding melted butter and mixing to combine

  6. Once the eggs and sweetener are light and fluffy, stream in melted butter while the mixer is on low, then add the pumpkin puree on low, speed up to mix well, add in the vanilla extract, scraping down a few times between additions of each ingredient

  7. Once everything is harmonious, turn off the mixer and add in the dry ingredients, mix on a slow speed until most is incorporated then scrap down the bowl and mix until combined

  8. Take the bowl off the mixer and stir with a spatula to ensure everything is combined then begin scooping batter into muffin tins. I did a heaping tablespoon in the bottom of each, tapping it down to even it out, the a little less than a tablespoon of cream cheese on top of that and topped with another heaping tablespoon of batter, smoothing out the tops as you go

  9. Top each muffin with a solid layer of the crumble, pushing down a little to make it stick better

  10. Bake at 350 for 16-18 minutes turning half way through, they should be soft but solid on the outside of the muffin and feel really soft and almost mushy in the middle from the cream cheese. Let cool in the tins then transfer to a cooling rack. If keeping for more than a day, place in the refrigerator to keep for a week or two, can freeze for a few months also. They are best at room temperature or warmed up!!

Macros: 1 of 18


194 Calories

17 g Fat

4 g Total Carbs

2.6 g Fiber

1.4 g Net Carbs

8.7 g Protein

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