These low carb pumpkin cream cheese muffins are soft, warmly spiced, and filled with a creamy center for a bakery-style treat. They deliver classic pumpkin muffin flavor with a keto-friendly twist.
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease well.
In a medium bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, whisk the eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir until fully combined. Let the batter rest for 2 to 3 minutes so the coconut flour can absorb some moisture.
In a small bowl, beat the cream cheese, powdered monk fruit sweetener, vanilla extract, and heavy cream if using until smooth and creamy.
Divide the pumpkin batter evenly among the muffin cups, filling each about two-thirds full.
Add about 1 teaspoon of the cream cheese mixture to the center of each muffin, then lightly swirl it into the top with a toothpick or knife if desired.
Sprinkle the tops with chopped pecans or pumpkin seeds if using.
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 the best texture, do not skip the batter rest time because coconut flour needs a few minutes to absorb moisture. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.