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Pumpkin Cream Cheese Muffins

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Fluffy, spiced pumpkin muffins swirled with rich cream cheese—without the sugar spike. These keto-friendly treats bring autumn comfort in every bite, perfect for breakfast, snacking, or dessert. With all the warm flavors and none of the carb guilt, this batch of 20 is made to share… or savor solo all week long.

Ingredients

Pumpkin Muffin Base:
• 1 cup butter, softened
• 1½ cups granulated erythritol (like Swerve)
• 8 large eggs
• 1½ cups pumpkin puree
• 2 tsp vanilla extract
• 3 cups almond flour
• 1 cup coconut flour
• 2 tbsp + 2 tsp baking powder
• 4 tsp pumpkin spice
• 1 tsp salt

Cream Cheese Filling:
• 16 oz cream cheese, softened
• 3 tbsp erythritol (optional for sweetened filling)

Instructions

Preheat oven to 350°F (175°C) and line or grease 20 muffin cups.

In a large bowl, beat softened butter and erythritol until light and fluffy.

Add eggs one at a time, then mix in pumpkin puree and vanilla extract.

Stir in almond flour, coconut flour, baking powder, pumpkin spice, and salt until well combined.

In a separate bowl, blend softened cream cheese (and sweetener if desired) until smooth.

Spoon muffin batter into cups, filling about ⅔ full. Add a spoonful of cream cheese mixture to the center of each and swirl slightly with a toothpick.

Bake for 22–28 minutes, or until a toothpick comes out clean (avoiding the cream cheese center).

Let cool before serving to allow the flavors to settle and the texture to firm.

Nutrition

Find it online: https://flavorscroll.com/pumpkin-cream-cheese-muffins/