Low carb pumpkin cheesecake muffins
Ingredients
Low carb Pumpkin Muffin Batter
2 cups almond flour, measured and sifted
1/4 cup of coconut flour
1 tablespoons baking powder
3 teaspoons of cinnamon powder
2 teaspoons of pumpkin spice
1 tablespoon of psyllium husk powder
1/4 teaspoon salt
1 teaspoon of ground ginger
1 cup unsalted butter softened
1 3/4 cup granulated sugar substitute
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup pure pumpkin puree
Keto Cheesecake Filling
8 ounces of full-fat cream cheese (brick-style) softened at room temperature
1/4 cup of confectioner's sugar-substitute
1/2 teaspoon of vanilla extract
Keto Streusel Topping
1/2 cup of finely milled almond flour
2 tablespoons of coconut flour
3 tablespoons of granulated sugar substitute
1/4 cup cold butter sliced thinly
1/2 teaspoons of ground cinnamon
1/2 teaspoon of pumpkin spice
¼ teaspoon of sea salt
Instructions
Filling: In a medium-sized bowl using an electric mixer combine the softened cream cheese, confectioners sugar substitute, and vanilla extract.
Mix well until fully incorporated. Transfer the filling to a piece of cling wrap or wax paper and what into a log that is about 1 1/4 inches in diameter. Place the log into the freezer and allow it to chill and be slightly firm for about 1 1/2 hours.
Muffins: Preheat oven to 350 degrees.
Line your 2 muffin pans with 24 cupcake liners.
In a large mixing bowl combine the softened butter, sugar substitute until light and fluffy using an electric mixer. To this batter add the eggs one at a time being sure to mix well. Next, add the pumpkin puree. Mix until fully incorporated.
Lastly add the almond flour, coconut flour, baking powder, psyllium husk powder, salt, and spices.
Streusel Topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, salt, cinnamon, and pumpkin spice. To the dry ingredients add the thinly sliced cold butter and cut in the butter using two forks until the mixture resembles coarse crumbs. Set aside.
Assemble the muffins: Fill each muffin well with about 2 tablespoons of batter, enough to cover the bottom of the liner. Slice the cheesecake log filling into 24 equal pieces. Add a slice of the cheesecake mixture into each muffin well. Add the remaining batter over the top of the cheesecake filling being sure to cover it completely. Next, sprinkle the streusel topping over each muffin about 1 tablespoon.
Bake the muffins for 20-25 minutes. Transfer to a baking rack and allow to cool completely before serving.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Oh my goodness, if you're like me and constantly looking for a healthy treat that doesn't feel like a compromise, then these low carb pumpkin cheesecake muffins are about to become your new obsession! I honestly couldn't believe how delicious and satisfying they turned out, complete with that irresistible streusel topping I saw cooling on the rack. Finding a dessert that fits into a low-carb lifestyle often means sacrificing flavor or texture, but not with these beauties! So, why go low-carb with your treats? For me, it's all about managing energy levels and avoiding that dreaded sugar crash. These muffins, packed with healthy fats from almond flour and cream cheese, keep me feeling full and sustained. Plus, cutting down on refined sugars is a huge win for overall health, and these perfectly deliver on sweetness without the guilt. It's amazing how much you can enjoy without compromising your health goals. When I first started baking low-carb, I definitely had a few mishaps. Almond and coconut flour can be tricky! My biggest tip for these muffins is to make sure all your ingredients are at room temperature, especially the butter and cream cheese. It makes such a difference in getting that smooth, fluffy batter and creamy cheesecake filling. Also, don't be tempted to overmix the batter once the flours are added; gentle folding is key to keeping them tender and moist. I've found that using good quality sugar substitutes, like erythritol or monk fruit, really helps achieve that perfect sweetness without any weird aftertaste. Want to make them even more your own? While the pumpkin spice blend is divine, sometimes I’ll add a pinch more ginger or a tiny dash of nutmeg to really amp up the fall flavors. For a different twist, you could even try adding a few sugar-free chocolate chips to the muffin batter, though I personally love the classic cheesecake and streusel combination. The streusel topping is truly the crowning glory here – it adds such a delightful crunch that contrasts beautifully with the soft muffin and creamy filling. These muffins are fantastic for breakfast with a cup of coffee, or as an afternoon pick-me-up. They’re also impressive enough to serve to guests who might not even realize they’re low-carb! And speaking of practicality, don't forget how well they store. I always make a double batch because they disappear so quickly! Storing them in an airtight container in the fridge keeps them fresh for days, and they freeze wonderfully for those times you need a quick, healthy snack. Just thaw and enjoy! Trust me, once you try making these, you'll wonder how you ever lived without a healthy, low carb pumpkin cheesecake muffin recipe in your repertoire. They're a true game-changer for anyone wanting to enjoy delicious baked goods without the carb overload!
