Description
These Keto Pumpkin Cheesecake Muffin Bites are a delicious low-carb treat combining creamy cheesecake and spiced pumpkin layers swirled together in perfectly bite-sized muffins. Sweetened with erythritol, they are ideal for a keto diet and make a wonderful snack or dessert during the fall season.
Ingredients
Scale
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1 large egg
- 1/2 teaspoon vanilla extract
Pumpkin Layer
- 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
Toppings (Optional)
- 2 tablespoons chopped pecans
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). 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, use an electric mixer or whisk to beat the softened cream cheese and powdered erythritol until smooth and creamy. Add one large egg and vanilla extract, blending until fully incorporated and silky.
- Prepare the pumpkin mixture: In a separate bowl, whisk together the pumpkin purée, egg, erythritol, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Whisk until the mixture is smooth and well combined.
- Layer the mixtures in muffin cups: Spoon about 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 layers together, creating a marbled effect without overmixing.
- Add toppings: If desired, sprinkle each muffin with chopped pecans and a pinch of ground cinnamon for added texture and flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes. The muffins are done when the centers are just set and a toothpick inserted 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 the best texture and flavor, chill the muffins in the refrigerator for at least 1 hour before serving.
Notes
- If you prefer a sweeter muffin, adjust the erythritol amount to taste.
- Make sure to use unsweetened pumpkin purée, not pumpkin pie filling, to control sugar content.
- Swirling should be gentle to maintain distinct layers and marbled appearance.
- Chilling the muffins improves texture and helps flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These muffin bites can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
