These keto pumpkin cream cheese muffins are soft, warmly spiced, and topped with a creamy swirl of sweetened cream cheese. They make a delicious low-carb breakfast, snack, or fall treat.
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the cups well.
In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice, cinnamon, and salt.
In another bowl, whisk the 3 eggs, pumpkin puree, melted coconut oil or butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until fully combined. Let the batter sit for 2 to 3 minutes to allow the coconut flour to hydrate.
In a small bowl, beat the cream cheese, egg yolk, powdered sweetener, and vanilla extract until smooth and creamy.
Divide the pumpkin batter evenly among the muffin cups, filling each about two-thirds full. Spoon about 1 teaspoon of the cream cheese mixture onto the top of each muffin and swirl lightly with a toothpick or knife if desired.
Bake for 18 to 22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out mostly clean.
Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For best texture, let the batter rest briefly so the coconut flour can absorb moisture. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.