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Enjoy these moist and creamy Low Carb pumpkin muffins that are topped with chopped roasted pecans!  They’re loaded with pumpkin flavor and a sugar-free cream cheese filling in the center, making them so decadent!

You are in for more pumpkin goodness with these delicious muffins!  These pumpkin muffins are moist, full of pumpkin flavors and stuffed with a sweet cream cheese filling.  

I use my Homemade Pumpkin Pie Spice mix and new favorite Keto/low carb sweetener, Brown Swerve, which tastes and feels just like real brown sugar!  The cream cheese filling is similar to a frosting, but not quite as thick or sweet.  

I top these muffins with chopped pecans, which adds a great contrast in texture!

How to Make Keto Pumpkin Muffins

Ingredients

For the Muffins

1 3/4 cups super fine almond flour

1/4 cup Oat Fiber (see note below)

3 whole eggs

1/2 cup pumpkin puree

1/4 cup sour cream

1/2 cup Brown Swerve

2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice (see my recipe)

1 teaspoon pure vanilla extract

Pinch of salt

*Optional: 1/2 cup chopped pecans

For the Cream Cheese Filling

1/2 cup cream cheese, softened

2 tablespoons heavy cream

2 tablespoons swerve confectioners

1/2 teaspoon pure vanilla extract

Preparation

Preheat oven to 350F.

To Make the Muffins

Add the almond flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.

In a separate bowl, whip up the egg whites to soft peaks.

In another bowl, add of the wet ingredients mix using a hand mixer or whisk.

Briefly mix in the egg whites.

Then add the dry ingredients into the wet and mix just until combined.

Scoop the batter into silicone cupcake liners or paper liners, about 2/3 of the way up the sides.

To Make the Filling

Mix all the filling ingredients in a bowl, using a hand mixer.

Using a smaller scooper, about the size of a melon baller,  add some of the filling in the center.

Cover with the remaining muffin batter.  Using a silicone spatula and water, smooth out the tops.

Top with the chopped pecans.

Bake for 18-20 minutes.

Allow to cool before serving.  Store leftovers in the fridge for a few days or freeze.

More great Keto and Low Carb Pumpkin recipes…

Pumpkin Coffee Cake

Pumpkin Donuts with Maple Cream Cheese Icing

Pumpkin Spiced Bulletproof Coffee

Pumpkin Vanilla Swirl Cheesecake Bars

Easy Pumpkin Cream Cheese Mousse

Pumpkin Pie Fat Bombs

Pumpkin Pancakes

Pumpkin Cupcakes with Cream Cheese Frosting

Note:  The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

Oat Fiber is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.

These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Blueberry Pancakes

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

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Pumpkin Muffins with Cream Cheese Filling - Keto, Low Carb & Gluten Free

Enjoy these moist and creamy Low Carb pumpkin muffins that are topped with chopped roasted pecans!  They're loaded with pumpkin flavor and a sugar-free cream cheese filling in the center, making them so decadent!

Author Keto Cooking Christian

Course Breakfast

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10

Calories 237kcal

INGREDIENTS

For the Muffins

• 1 3/4 cups super fine almond flour
• 1/4 cup Oat Fiber  see notes
• 3 whole eggs
• 1/2 cup pumpkin puree
• 1/4 cup sour cream
• 1/2 cup  Brown Swerve
• 2 teaspoons baking powder
• 1/2 cup chopped pecans (optional)
• 1 1/2 teaspoons pumpkin pie spice see my recipe
• 1 teaspoon  pure vanilla extract
• Pinch of salt

For the Cream Cheese Filling

• 1/2 cup cream cheese softened
• 2 tablespoons heavy cream
• 2 tablespoons  swerve confectioners
• 1/2 teaspoon  pure vanilla extract

US Customary - Metric

PREPARATION

• Preheat oven to 350F.

To Make the Muffins

• Add the almond flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.  In a separate bowl, whip up the egg whites to soft peaks.
• In another bowl, add of the wet ingredients mix using a hand mixer or whisk.  Briefly mix in the egg whites, then add the dry ingredients into the wet and mix just until combined.

To Make the Filling

• Mix all the filling ingredients in a bowl, using a hand mixer.
• Scoop the batter into silicone cupcake liners or paper liners, about 2/3 of the way up the sides.  Using a smaller scooper, about the size of a melon baller,  add some of the filling in the center.  Cover with the remaining muffin batter.  Using a silicone spatula and water, smooth out the tops.  Top with the chopped pecans.
• Bake for 18-20 minutes. Allow to cool before serving. Store leftovers in the fridge for a few days or freeze.

NOTES

The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.

Oat Fiber is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.

Nutrition Facts

Pumpkin Muffins with Cream Cheese Filling - Keto, Low Carb & Gluten Free

Amount Per Serving

Calories 237 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 5g31%

Carbohydrates 9g3%

Fiber 5g21%

Sugar 2g2%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).

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