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!
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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, separated
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 the egg yolks, Brown Swerve and the other wet ingredients. Mix using a hand mixer or whisk.
Fold in the egg whites into the wet ingredients.
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. Place cupcake liners on a sheet pan.
To Make the Filling
Mix all the filling ingredients in a bowl, using a hand mixer.
Using a small scooper, about the size of a melon baller, add some of the filling in the center.
Cover with the remaining muffin batter. Using a mini silicone spatula and water, smooth out the tops.
Top with roasted 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 Donuts with Maple Cream Cheese Icing
Pumpkin Spiced Bulletproof Coffee
Pumpkin Vanilla Swirl Cheesecake Bars
Easy Pumpkin Cream Cheese Mousse
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:
Rosemary and Kalamata Olive Focaccia
Cranberry Sauce and Walnut Muffins
Shop my favorite products on Amazon and check out my Keto Pantry List!
Pumpkin Muffins with Cream Cheese Filling – Keto, Low Carb & Gluten Free
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
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.
I am eyeing these but unfortunately my husband can’t tolerate cream cheese. Could I just bake these up without the filling or would you recommend against it? I’ll definitely make the full recipe when he is travelling 🙂
Hi Jen,
Yes, you can certainly bake them without the filling. I hope that helps 🙂