These keto pumpkin cream cheese muffins are a perfect low-carb copycat of the Starbucks favorite—soft, flavorful, and filled with creamy goodness!
Muffin Ingredients
2 cups superfine, blanched almond flour
½ tsp salt
1 tsp baking soda
Wet Ingredients:
⅓ cup BochaSweet (or another granulated keto sweetener)
⅓ cup keto maple syrup
1 cup pure pumpkin purée (canned or fresh)
4 eggs
⅓ cup heavy cream
2 tsp pumpkin pie spice
Cream Cheese Filling
8 oz cream cheese, softened
½ cup powdered keto sweetener (BochaSweet or Swerve; BochaSweet preferred)
1 tsp vanilla extract
Optional Topping:
Raw pumpkin seeds (pepitas)
Instructions
Preheat oven to 350°F and place rack in the center. Line a muffin tin with liners.
In a large bowl, mix almond flour, salt, and baking soda.
In a separate bowl, whisk together all wet ingredients until smooth.
Make a well in the dry ingredients and gently fold in the wet mixture just until combined. Do not overmix.
In another bowl, mix all cream cheese filling ingredients until smooth.
Fill each muffin liner ⅔ full with batter. Use a spoon to make a deep well in the center.
Add about 1½ tablespoons of cream cheese filling into each well. Lightly press to attach to the batter.
Sprinkle with pumpkin seeds if desired.
Bake for 20 minutes, or until a toothpick inserted comes out mostly clean.
Cool on a rack for at least 10 minutes before serving.