Keto Pumpkin Cream Cheese Muffins

If you love pumpkin spice-flavored desserts, you will love these Keto pumpkin cream cheese muffins. They are fall-inspired but can be enjoyed during any season. All you need is some pumpkin puree, pumpkin pie spice mix, and a few pantry staples to make these deliciously moist Keto muffins.

How should you store these Keto pumpkin cream cheese muffins?

Since these Keto muffins contain cream cheese, it is best to store any leftover muffins in the refrigerator. They are best enjoyed chilled anyway. To store these Keto muffins, let them cool completely at room temperature. Then, transfer them to an air-tight container and place them in the fridge for up to one week. To store them for longer, wrap the cooled muffins individually in plastic wrap. Then transfer them to a zip lock bag and freeze for up to 3 weeks.

Can you make your own pumpkin pie spice mixture for these Keto muffins?

Homemade pumpkin pie spice mix is effortless to make. It tastes even better than store-bought. It requires only 5 ingredients: cinnamon, ginger, nutmeg, allspice, and cloves. You can either buy pre-ground spices or make the spice mix in a spice grinder using whole spices. To make the homemade pumpkin pie spice mix, whisk together ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, 1/4 teaspoon ground allspice, and ¼ teaspoon ground cloves. Transfer the spice mix to an air-tight jar until it is ready to use.

Should you use canned or freshly made pumpkin puree for these Keto muffins?

The choice is yours. You can either use canned pumpkin puree or freshly made pumpkin puree. For these particular Keto pumpkin cream cheese muffins, we used freshly made pumpkin puree, which was just as good. To make fresh pumpkin puree, cut your pumpkin in half and scoop out the seeds. Place them upside down on a baking tray lined with parchment paper. Bake at 180C for about 30 minutes until soft. Scoop out the flesh with a spoon into a food processor. Blend for a couple of minutes until a uniform consistency is achieved. Store any leftover pumpkin puree in an airtight jar in the fridge for 1 week.