Pumpkin Cheesecake Muffins

These Pumpkin Muffins are clean keto and delish!

Great for when you are craving cheesecake but don’t want to make a whole cheesecake.

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Keto Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins are perfect for when you are craving pumpkin cheesecake but do not want to make a whole cheesecake.
Course: Dessert
Cuisine: Keto
Servings: 5
Calories: 197kcal

Ingredients

  • 8 oz cream cheese softened
  • 60 grams pumpkin 1/4 cup
  • 1 TBS butter softened coconut oil
  • 1 egg
  • 1/4 tsp liquid stevia
  • 1/4 tsp vanilla
  • 1/4 tsp maple flavor
  • 1/2 tsp pumpkin spice

Instructions

  • Preheat oven to 325 F
  • Beat softened cream cheese and butter with a hand mixer until smooth
  • Add all other ingredients and beat until smooth
  • Place batter into prepared muffin tins. If using regular muffin tin, line with muffin liners
  • Bake for 15-20 minutes. The middle may still be wobbly. Make sure not to overcook
  • Cool to room temperature
  • Once cooled, place in refrigerator for a couple of hours
  • Enjoy!

Nutrition

Calories: 197kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Fiber: 1g | Sugar: 2g


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