Keto Pumpkin Cream Cheese Muffins Recipe - Ketofocus (2024)

by KetoFocus.com

4.9 Stars (15 Reviews) 18 Comments

CakeEasyKid Friendly

18 Mins

Nutrition Facts

Serving Size:
1 cupcake

Hey, I love cheesecake and I love pumpkin pie, these keto pumpkin cupcakes with cream cheese frosting feels like a good blend of both!

Keto pumpkin recipes is a must for me during the Autumn months. If you love pumpkin spice, these cupcakes need to be first on my baking list of Fall recipes.

The sugar-free cream cheese frosting on top of these low carb pumpkin cupcakes is a sweet surprise and nice compliment to the spongy cake. The combination of flavors from the pumpkin cupcake and cream cheese remind me of the classic pumpkin roll – except these are way easier to make and portable, so you can take one of these delicious muffins with you on the go for a quick treat.

1. Make brown butter. Heat butter in a saucepan, swirl it occasionally as it melted as starts to brown. Brown butter creates the most incredible flavor and nutty finish to these cupcakes.
2. Mix dry ingredients – Almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, turmeric and nutmeg.
3. Mix in wet ingredients – Add in pumpkin puree, eggs, sweeteners and browned butter.
4. Combine dry and wet ingredients until smooth.
5. Pour into a muffin tray lined with muffin liners and bake for 20-25 minutes.
6. Make sugar free cream cheese frosting by combing cream cheese, butter, vanilla extract and powdered erythritol or your favorite sweetener.
7. Decorate your cupcakes with the frosting.

Key ingredients & substitutions

• Brown butter – Adds a nutty flavor to these earthy Fall cupcakes.
• Keto flours – In this pumpkin cupcake recipe, almond flour and coconut flour are used. The combination of the two produces a flour that bakes similar to all-purpose flour. If you have a nut allergy, try substituting the almond flour with sunflower seed flower.
• Spices – To get that classic Fall pumpkin spice flavor, we add cinnamon, turmeric and nutmeg. Pumpkin pie spice can be substituted for these spices.
• Sugar free maple syrup – Adds a hint of maple flavoring to these cupcakes. If you don’t have maple syrup, try adding a touch more sweetener.

Keto Pumpkin Cupcakes Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon nutmeg
• 1 1/2 cups pumpkin puree
• 3 eggs
• 1/4 cup brown sugar-free sweetener
• 1/2 cup sugar-free maple syrup

Keto Cream Cheese Frosting Ingredients

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar-free sweetener

Keto Pumpkin Cupcakes Directions

• STEP

  1

  Preheat oven

  Preheat oven to 350 degrees. Line a muffin tray with muffin liners.

  

• STEP

  2

  Make brown butter

  Heat butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until the butter has melted, starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.

  Ingredients

  • 1/2 cup unsalted butter

  

• STEP

  3

  Mix dry ingredients

  In a medium bowl, whisk together flours, baking powder, baking soda, salt and spices. Set aside.

  Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon nutmeg

  

• STEP

  4

  Mix wet ingredients

  In a large bowl, beat the eggs, pumpkin, golden monkfruit and syrup until smooth.

  Ingredients

  • 1 1/2 cups pumpkin puree
  • 3 eggs
  • 1/4 cup brown sugar free sweetener
  • 1/2 cup sugar free maple syrup

  

• STEP

  5

  Combine all

  Mix in the dry ingredients along with the browned butter.

  

• STEP

  6

  Bake

  Pour into a muffin pan lined with muffin liners. Bake at 350 degrees for 20-25 minutes or until they start to brown on top. Remove from the oven and let cool completely before frosting.

  

• STEP

  7

  Cream cheese frosting

  To make the cream cheese frosting, add cream cheese, butter and vanilla to a medium bowl. Whip until fluffy and smooth. Slowly add in the powdered erythritol and mix until fluffy. Spread or pipe on top of each cupcake. You can poke a hold in the top of the cupcake to insert the cream cheese frosting into the center of the cupcake.

  Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar free sweeetener