Best Keto Pumpkin Muffins with Cream Cheese Frosting
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Introduction
A batch makes 12, which is plenty to get breakfast or dessert handled for a few days. And once cream cheese frosting is involved, I am not particularly interested in refereeing whether you call this a muffin or a cupcake.
Pumpkin gets all the attention in fall, but there is nothing about the recipe itself that stops you making these whenever you have a can of puree in the cupboard.
Is Pumpkin Keto Friendly?
The answer, as with every “is ___ keto?” question, is that it depends. Pumpkin has carbs in it, so it works when the portion fits your overall plan.
This recipe uses 1 cup of pumpkin puree across 12 muffins. That is the useful number here.
What Is Pumpkin Puree?
This matters more than anything else on the list: pumpkin puree is not pumpkin pie filling. Pie filling is already sweetened and spiced, and using it here would completely change the recipe.
Pumpkin puree is cooked, mashed pumpkin without the sweetened pie filling mixed in. Check the label for 100% pumpkin or “canned pumpkin.” If you want to know how puree compares with fresh pumpkin, or why it adds so much moisture to a batter, our pumpkin on keto guide goes through it.
Cool Them Before the Frosting Goes On
Let the muffins cool completely before making that final move.
Cream cheese frosting and a warm muffin are not friends. Give the muffins time to cool, then beat the frosting smooth and put it on once the tops are no longer holding heat.
Best Keto Pumpkin Muffins with Cream Cheese Frosting
Ingredients
For Cupcakes
- 2 cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp vanilla extract
- ½ tsp cinnamon, ground
- ½ tsp pumpkin spice
- 1 cup pumpkin puree
- ½ cup lakanto powdered monkfruit sweetener
- 5x large egg
- 8 tbsp butter, unsalted, softened
For Icing
- 6 oz cream cheese
- ½ cup lakanto powdered monkfruit sweetener
- 1 tsp vanilla extract
- ¼ cup heavy whipping cream
Nutrition Facts
12 servings per recipe| Per Serving 290 | Per Recipe 3490 | |||
| 2 cups of almond flour | 120 | 1440 | ||
| 2 tsp of vanilla extract | 2 | 24 | ||
| ½ tsp of cinnamon, ground | 0.25 | 3 | ||
| 1 cup of pumpkin puree | 8.33 | 100 | ||
| 5x large egg | 25 | 300 | ||
| 8 tbsp of butter, unsalted | 66.67 | 800 | ||
| 6 oz of cream cheese | 50.62 | 607.49 | ||
| 1 tsp of vanilla extract | 1 | 12 | ||
| ¼ cup of heavy whipping cream | 16.67 | 200 | ||
| 26g | 34% | 317g | 406% | |
| 2 cups of almond flour | 10.67 g | 128 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.02 g | ||
| 5x large egg | 1.67 g | 20 g | ||
| 8 tbsp of butter, unsalted | 7.33 g | 88 g | ||
| 6 oz of cream cheese | 5.06 g | 60.75 g | ||
| ¼ cup of heavy whipping cream | 1.67 g | 20 g | ||
| 10g | 51% | 122g | 610% | |
| 2 cups of almond flour | 0.67 g | 8 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.01 g | ||
| 5x large egg | 0.63 g | 7.5 g | ||
| 8 tbsp of butter, unsalted | 4.67 g | 56 g | ||
| 6 oz of cream cheese | 3.04 g | 36.45 g | ||
| ¼ cup of heavy whipping cream | 1.17 g | 14 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 129mg | 43% | 1552mg | 517% | |
| 5x large egg | 87.5 mg | 1050 mg | ||
| 8 tbsp of butter, unsalted | 20 mg | 240 mg | ||
| 6 oz of cream cheese | 15.19 mg | 182.25 mg | ||
| ¼ cup of heavy whipping cream | 6.67 mg | 80 mg | ||
| 190mg | 8% | 2280mg | 99% | |
| 1 tsp of baking powder | 53.33 mg | 640 mg | ||
| ½ tsp of baking soda | 50 mg | 600 mg | ||
| 2 tsp of vanilla extract | 0.07 mg | 0.8 mg | ||
| 5x large egg | 29.17 mg | 350 mg | ||
| 6 oz of cream cheese | 55.69 mg | 668.24 mg | ||
| 1 tsp of vanilla extract | 0.03 mg | 0.4 mg | ||
| ¼ cup of heavy whipping cream | 1.67 mg | 20 mg | ||
| 17g | 6% | 207g | 75% | |
| 2 cups of almond flour | 4 g | 48 g | ||
| 2 tsp of vanilla extract | 0.08 g | 1 g | ||
| ½ tsp of cinnamon, ground | 0.09 g | 1.05 g | ||
| 1 cup of pumpkin puree | 2 g | 24 g | ||
| ½ cup of lakanto powdered monkfruit sweetener | 5 g | 60 g | ||
| 5x large egg | 0.41 g | 4.95 g | ||
| 6 oz of cream cheese | 0.51 g | 6.07 g | ||
| ½ cup of lakanto powdered monkfruit sweetener | 5 g | 60 g | ||
| 1 tsp of vanilla extract | 0.04 g | 0.5 g | ||
| ¼ cup of heavy whipping cream | 0.13 g | 1.6 g | ||
| 2g | 7% | 25g | 88% | |
| 2 cups of almond flour | 1.33 g | 16 g | ||
| ½ tsp of cinnamon, ground | 0.06 g | 0.7 g | ||
| 1 cup of pumpkin puree | 0.67 g | 8 g | ||
| Total Sugars | — | — | ||
| 10g | 120g | |||
| ½ cup of lakanto powdered monkfruit sweetener | 5 g | 60 g | ||
| ½ cup of lakanto powdered monkfruit sweetener | 5 g | 60 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 5g | 62g | |||
| 2 cups of almond flour | 2.67 g | 32 g | ||
| 2 tsp of vanilla extract | 0.08 g | 1 g | ||
| ½ tsp of cinnamon, ground | 0.03 g | 0.35 g | ||
| 1 cup of pumpkin puree | 1.33 g | 16 g | ||
| 5x large egg | 0.41 g | 4.95 g | ||
| 6 oz of cream cheese | 0.51 g | 6.07 g | ||
| 1 tsp of vanilla extract | 0.04 g | 0.5 g | ||
| ¼ cup of heavy whipping cream | 0.13 g | 1.6 g | ||
| 8g | 16% | 94g | 188% | |
| 2 cups of almond flour | 4 g | 48 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.05 g | ||
| 1 cup of pumpkin puree | 0.17 g | 2 g | ||
| 5x large egg | 2.5 g | 30 g | ||
| 6 oz of cream cheese | 1.01 g | 12.15 g | ||
| ¼ cup of heavy whipping cream | 0.13 g | 1.6 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the oven to 350 degrees.
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In a mixing bowl, blend together the ingredients for the cupcakes until well blended and smooth.
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Spoon the mixture into 12 cupcake liners in a muffin tin, filling them almost all of the way full.
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Bake for 25-30 minutes, until the tops are risen and set and a toothpick inserted in the center comes out clean.
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Let the cupcakes cool completely.
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In a mixing bowl, blend together the cream cheese, sugar substitute and vanilla until smooth.
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Add in the heavy whipping cream and beat on high until smooth and creamy.
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Ice the cupcakes and serve.
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Notes
- The frosting is cream cheese and heavy cream, so keep the frosted muffins covered in the refrigerator and use them within 3–4 days.
How To Store Them
Because the frosting contains cream cheese and heavy cream, keep the frosted muffins covered in the refrigerator and eat them within three to four days.
We have not worked out freezing guidance for a frosted batch — cream cheese frosting is the part that would need testing, not the muffin — so three to four days in the refrigerator is the keeping time we can stand behind.
The Sweetener
We use Lakanto’s powdered monk fruit in both the muffin and the frosting. It measures cup for cup like sugar, which keeps the recipe amounts easy to follow.
If you want another pumpkin dessert while it is in season, our Easy Keto Pumpkin Pie is right there too, and the rest of our keto pumpkin recipes are collected on one page.
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Enjoy!
Updated — September 10, 2026: We removed a duplicate walkthrough and added clearer guidance on pumpkin puree, cooling before frosting, storage, and sweetener.
Correction — September 10, 2026: We corrected the storage guidance: cream-cheese-frosted muffins should be refrigerated and used within 3–4 days.
