KETO Pumpkin Muffins

Muffins are my weakness…especially pumpkin muffins.  One of my biggest fears when I went on KETO was I would have to give up my muffins, I mean they are normally not low carb.  Thankfully that fear was put to rest with these AMAZING KETO Pumpkin Muffins.


It is no secret that I am all about anything and everything pumpkin spice.  As much as I love a good plain pumpkin muffin to make these a little extra special I added a cream cheese swirl to the top.  Isn’t just about anything better with a little cream cheese swirl?

I kept it super simple with just cream cheese, whipping cream, a little sweetener and some vanilla bean paste.  I love it as it compliments the muffin perfectly without being overly sweet.  Actually the tang from the cream cheese is my favorite part of each bite.

Options are good

If you wanted to take them to even another level you could add in some chopped pecans to the batter or the swirl.  You could also add some pepitas to the top fo a little extra crunch.

I used vanilla bean paste for a little extra yummy but vanilla extract works great.  You could also add in a little orange zest for a little bit of orange bite, which is always so yummy with pumpkin.  

To get even crazier you could throw in some keto friendly chocolate chips for an extra decadent treat.

Pick out your muffin liners

16 muffins

KETO Pumpkin Muffins

KETO Pumpkin Muffins are the perfect KETO breakfast or snack treat. They are super moist, quick to make and loaded with tons of flavor and no one will EVER know they are low carb

10 minPrep Time

20 minCook Time

35 minTotal Time

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5 eggs, room temperature
1/2 cup coconut oil
2 tablespoons butter, melted
1 cup pumpkin puree (not pumpkin pie filling)
1 1/2 tablespoon pumpkin pie spice
1 1/2 cup Swerve sugar (or your favorite KETO sugar substitute)
2 teaspoons vanilla bean paste (or vanilla extract)
1/2 cup coconut flour
1 teaspoon salt
1 1/2 teaspoons baking powder
Cream Cheese Swirl
4 ounces cream cheese, room temperature
2 tablespoons heavy whipping cream
1 tablespoons swerve sugar
1 teaspoon vanilla bean paste (or vanilla extract)


Preheat oven to 350
Line muffin tin with muffin liners, set aside
In the bowl of a stand mixer, or large mixing bowl, beat together eggs, coconut oil, butter, pumpkin puree, pumpkin pie spice, swerve and vanilla bean paste until well combined
In a medium bowl whisk together coconut flour, salt and baking powder
Slowly add to pumpkin, mixing until just combined
Scoop batter into prepared muffin tins, filling each one 3/4 way - should make 16 muffins
∼Cream Cheese Frosting∼
In a medium bowl whisk together filling ingredients until well combined and smooth
Place a dollop (about 1 teaspoon) in the center of each muffin well
Using a toothpick swirl cream cheese batter into muffin
Bake for 18-20 minutes, mine took 20 minutes
Remove and let cool for 5 minutes before serving
**Store leftovers in the refrigerator


Each muffin has 3 net carbs based on the Carb Manager app



2351 cal


195 g


140 g


13 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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