Last Updated on February 4, 2021
It’s that time of year when the summer heat subsides and it starts cooling off. That can only mean one thing. It’s time for everyone’s favorite pumpkin drinks, snacks, and recipes. Get ready for the great pumpkin food extravaganza with this Air Fryer Keto Pumpkin Cream Cheese Muffin recipe.
Nothing welcomes fall like the aroma of pumpkin coming from the kitchen. But if you know me, you also know I’m going to jump at any chance to use the new air fryer. This recipe offers the perfect combination for an enjoyable time in the kitchen – the air fryer and pumpkin flavor.
The Best Air Fryer Keto Pumpkin Cream Cheese Muffin
Who doesn’t love a warm muffin and a cup of cider on a chilly day? But if you are doing keto, you’re watching your carb count and muffins are a rare commodity. This recipe is keto-friendly. So, pardon the pun, but you can have your muffin and eat it too!
One of the best things about making this keto pumpkin cream cheese muffin yourself, is you know exactly what goes into it. This lets you keep a better count and control of the carbs you are taking in. Plus, this recipe makes 12, so you can share it with your family or friends. I’m sure they will love it too and you don’t even have to tell them it’s keto.
Each muffin is low in carbs and high in fats so you won’t interrupt ketosis by eating one or more.
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Is pumpkin keto-friendly?
When consumed in moderation, pumpkin is okay on a keto diet. The good thing about using it in a muffin recipe like this one that mixes it with cream cheese is that the carbs are spread out over the entire recipe.
What is pumpkin puree?
Pumpkin puree is 100% pure pumpkin, and the container should be labeled as such. It doesn’t contain spices or sugar and it is not the same as pumpkin pie filling. Pureed just means it is cooked and mashed. You can even make pumpkin puree yourself using your instant pot. Once the pumpkin is cooked, just mash it or blend it. Then, use the same increment for measuring as the recipe calls for.
Why does the recipe call for both coconut and almond flour?
Coconut four, almond flour, and flaxseed meal are often used as an alternative in recipes to avoid the high carb count of other gluten and carb-laden bread. Used alone, almond flour is heavy. Coconut flour can be dense. Flaxseed meal used in place of flour can turn out a bit gritty. The combination of almond and coconut flours yields the perfect texture.
Can I use confectioners sugar on keto?
Confectioner’s sweetener is a type of keto-friendly powdered sugar. It is made without using cornstarch or sugar. It has no calories and zero carbs! Just for reference, two tablespoons of regular powdered sugar contains 25 grams of carbs! Pyure Organic Powdered Confectioners Sweetener can be used for all your favorites and keep them keto.
Ingredients Needed for Air Fryer Keto Pumpkin Cream Cheese Muffins
What you’ll need for the cream cheese filling:
- 1 8-ounce block of cream cheese (softened)
- 2 tablespoons of powdered Pyure (Confectioner’s Blend)
- 2 tablespoons of heavy whipping cream
- 1 teaspoon of vanilla extract
What you’ll need for the pumpkin muffin:
- 2 cups of almond flour
- 2 tablespoons of coconut flour
- ½ cup of granulated Pyure
- 2 teaspoons baking powder
- ½ teaspoon of salt
- 2 teaspoons of pumpkin pie spice
- 1 cup of pumpkin puree
- 2 large eggs
- ¼ cup of butter (melted)
- 1 teaspoon vanilla extract
Directions for Making Air Fryer Keto Pumpkin Cream Cheese Muffins
This recipe makes 12 muffins. You’ll make three different ingredients that will end up being blended to make a beautiful swirly pumpkin cream cheese muffin! Don’t let the three steps scare you – it’s not that difficult to make and you’re going to love the final result.
Making the Cream Cheese Filling
Combine the softened cream cheese, powdered Pyure, heavy cream, and vanilla extract into a large mixing bowl.
Use an electric beater to blend for two minutes until the mixture is smooth and is lump-free.
Set it aside.
Making the Pumpkin Muffin
Combine the almond flour, coconut flour, granulated Pyure, baking powder, salt, and pumpkin pie spice in a large mixing bowl and mix well.
Add the eggs, melted butter, vanilla extract, and pumpkin puree to the flour mixture. Use an electric beater on low to mix until everything is blended and smooth.
How to do the Layering
Arrange silicone muffin liners on a steady, hard surface.
Add one tablespoon of the pumpkin batter to each muffin liner. Use the back of a spoon to smooth the batter.
Add a generous spoonful of the cream cheese batter on top of the pumpkin muffin batter. Then, spread it out evenly.
Place another two tablespoons of the pumpkin batter on top of the cream cheese layer.
Now add one teaspoon of the cream cheese batter on the top.
Take either a toothpick or a skewer and gently stir the contents of each liner. This will create a nice swirly pattern.
Place muffin liners four at a time inside the air fryer basket and air fry at 300 degrees (F) for 12 minutes.
Remove the muffins from the air fryer and repeat with the remaining muffins.
Before serving, let them cool to room temperature.
Leftovers can be stored in the fridge in an airtight container.
Don’t forget to print out your recipe for later!
For the Cream Cheese Filling
- 1 (8 oz.) block of Cream Cheese, softened
- 2 tablespoons of Powdered Pyure (Confectioner’s Blend)
- 2 tablespoons of Heavy Whipping Cream
- 1 teaspoon of Vanilla Extract
For the Pumpkin Muffin
- 2 cups of Almond Flour
- 2 tablespoons of Coconut Flour
- ½ cup of Granulated Pyure
- 2 teaspoons of Baking Powder
- ½ teaspoon of Salt
- 2 teaspoon of Pumpkin Pie Spice
- 1 cup of Pumpkin Puree
- 2 large Eggs
- ¼ cup of melted Butter
- 1 teaspoon of Vanilla Extract
For the Cream Cheese Filling
In a large bowl combine the softened cream cheese, powdered Pyure, heavy cream and vanilla extract.
Beat with an electric beater for 2 minutes till its smooth and lump free. Keep aside
For the Pumpkin Muffin
In a large bowl combine the almond flour, coconut flour, granulated Pyure, baking powder, salt and pumpkin pie spice. Mix well.
Add the eggs, melted butter, vanilla extract and pumpkin puree to the flour mix.
Using an electric beater, mix at low speed till everything is mixed into a smooth batter.
Arrange your silicone muffin liners on a steady surface.
Add a tablespoon of pumpkin batter into each muffin liner. Smoothen out the batter with the back of a spoon.
Now add a generous teaspoon of cream cheese batter on top of the pumpkin batter and spread it out evenly.
Top the cream cheese layer with another two tablespoons of pumpkin batter.
Finally add another teaspoon of cream cheese batter on top the pumpkin batter.
Take a toothpick or a skewer and gently mix the cream cheese and the pumpkin layer to create a swirly pattern.
Place the muffin liners, 4 at a time, inside the air fryer basket.
Air fry at 300F for 12 minutes
Carefully remove from the air fryer, and repeat with the remaining muffins
Let it cool to room temerature before serving.
Store the leftovers in an airtight container, in the fridge.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 93mgSodium: 444mgCarbohydrates: 14gFiber: 6gSugar: 4gProtein: 12g
This website is written and produced for informational purposes only by Awe Filled Homemaker and is not to be considered in anyway as medical advice or instruction, medical nutrition therapy or individualized nutrition counseling. Statements within this site have not been evaluated or approved by the U.S. Food and Drug Administration. No content on this website is intended to diagnose, treat, cure or prevent any disease. Content should not be considered a substitute for professional medical expertise or treatment.
It has several steps, but this is a pretty easy dessert to make. They feature the pumpkin flavor we crave this time of year and they have a playful, appetizing appearance.