These muffin bites are a low-carb pumpkin muffin with a cream cheese batter, so they taste like pumpkin cheesecake in a muffin tin. The base is almond flour, pumpkin puree, cream cheese and eggs, sweetened with erythritol and spiced with pumpkin pie spice. A batch makes 12 muffins, and each one has 150 calories and 6 grams of carbohydrates.
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They work as a quick breakfast, a snack to grab on the way out the door, or a small dessert. Prep takes 10 minutes and baking takes 20 to 25 minutes, so the whole recipe is done in 35 minutes. They keep for a week in the fridge, which makes them easy to bake ahead.
What Each Ingredient Does
Amounts are in the recipe card at the bottom. The low carb count comes from swapping wheat flour for almond flour and sugar for erythritol, and the rest of the list is what turns that base into a pumpkin cheesecake muffin.
- Almond flour (1 cup): replaces regular flour, with a nutty flavor and a moist crumb.
- Pumpkin puree (1/2 cup): gives the pumpkin flavor and a little natural sweetness, along with moisture and some fiber.
- Erythritol (1/4 cup): the sweetener, in place of sugar.
- Cream cheese (1/4 cup, softened): makes the batter creamy and adds a slight tang that balances the sweetness. It is what gives the muffins their cheesecake character.
- Eggs (2 large): bind the batter and add structure and moisture.
- Vanilla extract (1 teaspoon): rounds out the sweet and spiced flavors.
- Baking powder (1 teaspoon): helps the muffins rise so they stay light.
- Pumpkin pie spice (1 teaspoon) and salt (1/2 teaspoon): the spice gives the seasonal flavor, and the salt brings out the other ingredients.
Getting the Texture Right
Soften the cream cheese first. Cream cheese at room temperature mixes in smoothly and avoids lumps in the batter.
Mix the wet and dry ingredients separately. The dry ingredients (almond flour, erythritol, baking powder, pumpkin pie spice and salt) go in one bowl. The pumpkin, cream cheese, eggs and vanilla go in another, mixed until smooth. Then add the dry mix gradually to the wet one. Fold until just combined, because overmixing works against a tender crumb.
Check early. Ovens differ, so start testing around the 20-minute mark with a toothpick. The muffins are done when it comes out clean. Bake at 350°F (175°C), let them cool in the pan for a few minutes, then move them to a wire rack. That keeps the bottoms from getting soggy.
Variations
The base recipe takes add-ins well, so you can change the flavor from batch to batch.
- Chocolate: fold half a cup of sugar-free chocolate chips into the batter before baking.
- Nuts: a quarter cup of chopped walnuts or pecans adds crunch.
- Spice: add ginger or nutmeg, or cinnamon for more warmth. A teaspoon or so is enough to change the flavor.
Serving and Storing
The muffins are small enough to put out at a brunch, take to a potluck, or keep for a quiet afternoon at home. Coffee or tea goes well with the pumpkin and spice, and unsweetened almond milk is another option. For a topping, use whipped cream made from coconut cream or a drizzle of sugar-free caramel sauce.
Keep the muffins in an airtight container in the fridge for up to a week. They also freeze well. Put them in a freezer-safe bag or container and thaw at room temperature before eating. A double batch is an easy way to have some ready later.
How Long It Takes
Preparation is 10 minutes, baking is 20 to 25 minutes, and the total is 35 minutes. Multiple batches freeze well, so baking extra costs very little time.
Nutrition per Muffin
These are the figures for one muffin, and the recipe makes 12. Each has approximately 150 calories, 12 grams of fat (3 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 4 grams of protein and 180 milligrams of sodium.
FAQ
Can I use a different sweetener?
Yes. Monk fruit or stevia can replace erythritol. Check the conversion ratios first, because some sweeteners are sweeter than erythritol.
Can I store the muffins?
Yes. Keep them in an airtight container in the fridge for up to a week. They can also be frozen and thawed at room temperature.
Are these muffins suitable for meal prep?
Yes. Make a batch at the start of the week and they are ready to grab for a quick breakfast or snack.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Pumpkin Cheesecake Muffin Bites
Ingredients
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, erythritol, baking powder, pumpkin pie spice, and salt.
In a separate bowl, mix pumpkin puree, cream cheese, eggs, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Line a muffin tin with liners and fill each cup with the batter.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool before serving.
Notes
Store in an airtight container in the fridge for up to a week.
These muffins freeze well; just thaw before eating.
Perfect for a quick breakfast or snack!
Nutrition
| Serving Size | 1 muffin |
|---|---|
| Calories | 150 calories |
| Sugar Content | 2g |
| Sodium Content | 180mg |
| Fat Content | 12g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 5g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 4g |
| Cholesterol Content | 50mg |