These Keto Pumpkin Cheesecake Muffins are like tiny bits of autumn! They’re soft, creamy, and packed with pumpkin flavor, plus, they’re low in carbs.
I love how they bring the best of cheesecake and muffins together. Perfect for breakfast or a tasty snack anytime—just watch out, they disappear fast! 😋
Key Ingredients & Substitutions
Pumpkin Puree: This gives the muffins a lovely flavor and moisture. If you can’t find pumpkin puree, butternut squash puree works just as well. Just ensure it’s pure and not sweetened!
Erythritol: A great sugar alternative for keto diets. You can substitute with monk fruit sweetener or stevia—but remember, sweetness levels may vary, so adjust to taste!
Almond Flour: This is key for the muffins’ texture. For a nut-free option, use sunflower seed flour. However, be cautious of possible color changes when baked!
Cream Cheese: This creates a rich and creamy filling. You can opt for Neufchâtel cheese for less fat or even mascarpone for a different flavor twist.
How Do I Create a Perfect Muffin Batter?
Making a smooth muffin batter is crucial for the perfect texture. Start by mixing your wet ingredients well before adding the dry ones to prevent lumps.
- Whisk pumpkin puree, eggs, melted butter, and sweetener until fully combined.
- Gradually add almond flour, coconut flour, baking powder, and spices. Mix just until incorporated; overmixing can make muffins dense.
Let the batter sit for a few minutes before filling muffin tins to help it rise better during baking.
What’s the Best Way to Assemble These Muffins?
Assembling your muffins can be straightforward. Here’s how:
- Fill each muffin liner halfway with pumpkin batter.
- Add a dollop of cheesecake filling in the center; this ensures a nice surprise when you bite into them!
- Top with more pumpkin batter and a generous sprinkle of crumble topping.
This layering technique helps the muffins bake evenly and look appealing with their distinct layers.
Enjoy making these festive Keto Pumpkin Cheesecake Muffins; they’re perfect for any gathering or a cozy treat at home!
How to Make Keto Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 cup pumpkin puree
- 3 large eggs
- 3/4 cup powdered erythritol (or your preferred keto sweetener)
- 1 tsp vanilla extract
- 1/3 cup melted butter or coconut oil
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice (or a mix of cinnamon and nutmeg)
- 1/4 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1 large egg
- 1/2 tsp vanilla extract
For the Crumble Topping:
- 1/4 cup almond flour
- 2 tbsp butter, cold and cubed
- 2 tbsp powdered erythritol
- 1/2 tsp pumpkin pie spice
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, plus 25-30 minutes for baking. After baking, let the muffins cool for about 10 minutes. Total time: around 45-55 minutes. Perfect for a quick and cozy fall treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a muffin tin with paper liners to prepare for those yummy muffins!
2. Prepare the Crumble Topping:
In a small bowl, mix together almond flour, powdered erythritol, and pumpkin pie spice. Take your cold, cubed butter and cut it into the dry ingredients with a fork or pastry cutter until it looks like coarse crumbs. This will be your delicious topping!
3. Make the Cheesecake Filling:
In a medium bowl, combine softened cream cheese with powdered erythritol. Beat until it’s nice and smooth. Next, add in the egg and vanilla extract, mixing until everything is well incorporated. Set aside this creamy delight for later.
4. Mix the Pumpkin Muffin Batter:
In a large bowl, whisk together the pumpkin puree, eggs, powdered erythritol, vanilla extract, and melted butter until the mixture is smooth and silky. This is the base of your muffins!
5. Add Dry Ingredients:
Next, add in the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt to your wet mixture. Stir everything together until you have a thick batter. It should be rich and inviting!
6. Assemble the Muffins:
Time to layer! Start by filling each muffin liner about halfway with pumpkin batter. Then, take about 1 tablespoon of your cheesecake filling and add it to the center of each muffin. Spoon more pumpkin batter on top to cover the cheesecake filling completely. Don’t forget to sprinkle the crumble topping generously over each muffin!
7. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for about 25-30 minutes. They’re done when the tops are set and a toothpick inserted into the pumpkin (not the cheesecake center) comes out clean. You want them to be perfectly fluffy!
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 10 minutes. Carefully transfer them to a wire rack to cool completely. This will make them easier to enjoy later!
9. Serve or Store:
You can serve these delicious muffins right away, or refrigerate them for up to 5 days. They taste amazing whether cold or gently warmed up.
Enjoy your moist, creamy, and spiced Keto Pumpkin Cheesecake Muffins! They’re sure to be a hit! 🎃
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you have fresh pumpkin, peel, seed, and cut it into chunks, then steam or boil until tender. Mash it well and use it in the recipe just like you would with canned pumpkin. Make sure to drain any excess water for the best results!
What’s the Best Way to Store Leftover Muffins?
Store leftover muffins in an airtight container in the fridge for up to 5 days. You can also freeze them by wrapping each muffin tightly in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to 3 months; just thaw at room temperature when you’re ready to enjoy!
Can I Substitute the Almond Flour with Another Flour?
Yes, if you need a nut-free option, you can use sunflower seed flour instead of almond flour. Just keep in mind that the texture and flavor might slightly change, so always make sure to measure carefully!
Are These Muffins Really Keto-Friendly?
Definitely! These muffins are low in carbs due to the use of almond and coconut flour, making them a perfect choice for a keto diet. Just be sure to use a low-carb sweetener to keep the carb count down!
