Description
These Keto Pumpkin Cheesecake Muffin Bites are a delicious low-carb treat combining creamy cheesecake and spiced pumpkin flavors. Perfectly portioned as mini muffins, they offer a marbled effect with a hint of warm autumn spices, making them an ideal keto-friendly snack or dessert.
Ingredients
Scale
Cheesecake Mixture
- 8 ounces cream cheese, softened
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1 large egg
- 1/2 teaspoon vanilla extract
Pumpkin Mixture
- 1/2 cup pumpkin purée, unsweetened, not pie filling
- 1 large egg
- 2 tablespoons powdered erythritol or preferred keto sweetener
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of salt
Topping (Optional)
- 2 tablespoons chopped pecans
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup mini muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Make the cheesecake mixture: In a medium mixing bowl, beat the softened cream cheese with 1/4 cup powdered erythritol using an electric mixer or whisk until smooth and creamy. Add one large egg and vanilla extract, blending well until fully incorporated. Set this mixture aside.
- Prepare the pumpkin mixture: In a separate bowl, whisk together 1/2 cup pumpkin purée, one large egg, 2 tablespoons powdered erythritol, ground cinnamon, nutmeg, ginger, cloves, and a pinch of salt until the mixture is smooth and uniform in consistency.
- Assemble the muffin bites: Spoon approximately 1 tablespoon of the cheesecake mixture into each prepared muffin cup, then add 1 tablespoon of the pumpkin mixture on top. Use a toothpick or skewer to gently swirl the two mixtures together in each cup to create a marbled effect.
- Add toppings: If desired, sprinkle chopped pecans and a pinch of ground cinnamon over each muffin for extra flavor and texture.
- Bake: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until the centers are just set and a toothpick inserted in the center comes out mostly clean.
- Cool and chill: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. For optimal texture and flavor, chill the muffin bites in the refrigerator for at least 1 hour before serving.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth cheesecake mixture.
- Use unsweetened pumpkin purée, not pumpkin pie filling, to keep the recipe keto-friendly.
- The marbling effect is achieved by gently swirling the two mixtures with a toothpick — avoid overmixing.
- Chilling the muffins enhances their texture and flavor, so don’t skip the refrigeration step.
- For a nut-free version, omit the chopped pecans from the topping.
- Powdered erythritol can be substituted with other keto sweeteners, ensuring they are in powdered form for best texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
