Description
A moist, keto-friendly pumpkin muffin recipe that yields exactly three servings, featuring a tangy cream cheese swirl for added richness and flavor without the sugar.
Ingredients
Scale
- 1 cup (112g) fine-meal blanched almond flour
- 1/4 cup (60g) 100% pure pumpkin puree
- 2 oz (56g) full-fat brick-style cream cheese, softened
- 1 large egg, room temperature
- 1/3 cup (35g) erythritol or monk fruit 1:1 baking blend
- 1/2 tsp (2g) baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tbsp (28g) melted butter or coconut oil
- 1 tbsp sweetener (for cream cheese swirl)
- Splash of vanilla extract (for cream cheese swirl)
- Parchment paper cups
Instructions
- Preheat oven to 350°F (175°C). Line three cups of a 6-cup muffin tin with parchment liners.
- In a small mixing bowl, whisk together almond flour, baking powder, cinnamon, ginger, nutmeg, and sweetener until lump-free and aerated.
- In a separate bowl, whisk the egg, melted butter (or coconut oil), and pumpkin puree until smooth.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
- In a tiny bowl, mix the softened cream cheese, 1 tablespoon of sweetener, and vanilla extract until smooth and spreadable.
- Divide the batter evenly among the three lined cups, filling them about 2/3 full.
- Drop a spoonful of the cream cheese mixture onto the center of each muffin batter and swirl gently with a knife or toothpick to create ribbons.
- Bake for 18-20 minutes until tops are golden brown and a toothpick inserted comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before eating.
Notes
Ensure pumpkin puree is squeezed dry to remove excess water. Cream cheese should be softened but not melted. Do not overmix the batter to avoid tough muffins. Keto muffins continue to set as they cool; allow at least 10 minutes cooling time.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 large muffin
- Calories: 380
- Sugar: 2
- Sodium: 150
- Fat: 32
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 6
- Protein: 12
Keywords: keto pumpkin muffins, small batch baking, single serve muffins, cream cheese swirl, low carb breakfast, gluten free muffins, pumpkin spice