
Why You’ll Love This Recipe
- Deliciously Decadent: These muffins are a perfect blend of creamy pumpkin and rich cream cheese, making every bite a delightful experience.
- Keto-Friendly: With only 5g of net carbs per muffin, you can indulge without the guilt, sticking to your keto lifestyle.
- Easy to Make: This recipe is straightforward and quick, taking just 35 minutes from start to finish, perfect for busy mornings.
- Perfect for Fall: Embrace the flavors of autumn with these spiced pumpkin muffins that are sure to warm your heart and home.
Introduction
Are you ready to embark on a culinary adventure that will transport your taste buds straight to your favorite coffee shop? Imagine biting into a warm, fluffy muffin that’s bursting with the flavors of pumpkin spice and creamy goodness. Yes, we’re talking about the Keto Copycat Starbucks Pumpkin Cream Cheese Muffins! These muffins are not just a treat; they’re a celebration of fall in every bite. Whether you’re enjoying them with your morning coffee or as a delightful afternoon snack, these muffins are sure to become a staple in your kitchen. So, grab your apron and let’s get baking!
Ingredients
- 5 oz Cream Cheese (softened)
- 1/4 cup Swerve Confectioner’s Sugar Substitute
- 1 tsp Vanilla
- 1 tbsp Butter
- 1/4 cup Pumpkin Seeds (chopped)
- 1/2 tsp Pumpkin Pie Spice
- 1 tbsp Swerve Brown Sugar Substitute
- 1 1/2 cups Almond Flour
- 4 tbsp Butter (melted)
- 3 large Eggs
- 1/3 cup Pumpkin Puree
- 1 tsp Vanilla
- 1/3 cup Swerve Confectioner’s Sugar Substitute
- 1 tsp Pumpkin Pie Spice
- 2 tsp Baking Powder
Directions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and come out perfectly fluffy.
- Prepare the Topping: In a skillet over medium heat, combine the topping ingredients: 1 tbsp butter, 1 tbsp Swerve Brown Sugar Substitute, and 1/4 cup chopped pumpkin seeds. Stir until the butter and sugar substitute melt together. Spread this mixture on parchment paper and let it cool.
- Mix the Muffin Batter: In a mixing bowl, combine the muffin ingredients: 1 1/2 cups almond flour, 4 tbsp melted butter, 3 large eggs, 1/3 cup pumpkin puree, 1 tsp vanilla, 1/3 cup Swerve Confectioner’s Sugar Substitute, 1 tsp pumpkin pie spice, and 2 tsp baking powder. Blend until smooth.
- Prepare the Muffin Tin: Line a muffin tin with cupcake liners. Fill each liner about ¾ full with the batter. Use a spoon to create a hollow in the center of each muffin.
- Make the Cream Cheese Filling: In another bowl, mix the filling ingredients: 5 oz softened cream cheese, 1/4 cup Swerve Confectioner’s Sugar Substitute, and 1 tsp vanilla until smooth. Transfer this mixture to a ziploc bag and snip off a corner.
- Pipe the Filling: Pipe the cream cheese filling into the hollow center of each muffin, ensuring they are generously filled.
- Add the Topping: Top each muffin with the cooled crumbled mixture from step 2.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes or until fully cooked. A toothpick inserted into the center should come out clean.
- Cool and Enjoy: Allow the muffins to cool slightly before serving. Enjoy them warm or at room temperature!
Presentation and Serving Suggestions
These Keto Copycat Starbucks Pumpkin Cream Cheese Muffins are not only delicious but also visually appealing. Here are some fun ways to present and serve them:
- On a Rustic Platter: Arrange the muffins on a wooden or slate platter for a cozy, autumnal feel.
- With a Drizzle: For an extra touch, drizzle some sugar-free caramel sauce over the muffins before serving.
- Pair with Coffee: Serve alongside a warm cup of keto-friendly coffee or tea for the ultimate treat.
- Garnish: Sprinkle some extra pumpkin seeds or a dusting of cinnamon on top for added flair.
Storage and Shelf Life
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. For even longer storage, these muffins freeze beautifully! Just wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.
FAQs
- Can I use regular sugar instead of Swerve? Yes, but it will change the carb count and may not be keto-friendly.
- Can I substitute almond flour with another flour? You can use coconut flour, but the measurements will differ, so be cautious.
- How can I make these muffins dairy-free? Substitute cream cheese with a dairy-free alternative and use coconut oil instead of butter.
- Can I add chocolate chips? Yes, sugar-free chocolate chips would be a delicious addition!
- What can I use instead of pumpkin puree? You can use mashed banana or applesauce, but it will alter the flavor and carb count.
- How do I know when the muffins are done? A toothpick inserted into the center should come out clean when they are fully baked.
- Can I make mini muffins with this recipe? Absolutely! Just adjust the baking time to about 10-15 minutes.
- What’s the best way to reheat these muffins? Microwave them for a few seconds or warm them in the oven at 350°F for about 5 minutes.
- Can I add nuts to the batter? Yes, chopped walnuts or pecans would add a nice crunch!
- Are these muffins suitable for meal prep? Yes, they are perfect for meal prep and can be stored for quick breakfasts or snacks!

Keto Copycat Starbucks Pumpkin Cream Cheese Muffins
Ingredients
- 5 oz Cream Cheese softened
- 1/4 cup Swerve Confectioner’s Sugar Substitute
- 1 tsp Vanilla
- 1 tbsp Butter
- 1/4 cup Pumpkin Seeds chopped
- 1/2 tsp Pumpkin Pie Spice
- 1 tbsp Swerve Brown Sugar Substitute
- 1 1/2 cups Almond Flour
- 4 tbsp Butter melted
- 3 large Eggs
- 1/3 cup Pumpkin Puree
- 1 tsp Vanilla
- 1/3 cup Swerve Confectioner’s Sugar Substitute
- 1 tsp Pumpkin Pie Spice
- 2 tsp Baking Powder
Instructions
- Begin by preheating your oven to 350°F (175°C).
- In a skillet over medium heat, combine the topping ingredients until the butter and sugar substitute melt together. Spread this mixture on parchment paper and let it cool.
- In a mixing bowl, combine the muffin ingredients and blend until smooth.
- Line a muffin tin with cupcake liners and fill each liner about ¾ full with the batter.
- Use a spoon to create a hollow in the center of each muffin.
- In another bowl, mix the filling ingredients until smooth, then transfer to a ziploc bag and snip off a corner. Pipe the filling into each muffin’s center and top with the crumbled mixture.
- Bake for 20 minutes or until fully cooked.