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Low-Carb Pumpkin Cream Cheese Swirl Muffins

Low-Carb Pumpkin Cream Cheese Swirl Muffins

How much do YOU love pumpkin spice? It’s ok to be a huge fan—there’s so much to adore about the warm spices—cloves, cinnamon, nutmeg—and the soft and sweet pumpkin.

This high-fat low-carb muffin is so delicious and good for you that you’ll want to make them for parties, brunch, or even as homemade gifts. They are the perfect thing to pair with another low-carb breakfast favorite—sausage and egg bites.

Pumpkin Cream Cheese Swirl Muffins Tips

Allow the cream to sit at room temp for around an hour. The cream cheese will mix easier if it’s softer.

Before adding the pumpkin puree to the batter, blot off any excess water. Adding too much water could make the muffins a little soggy.

Buy some toothpicks before you make this recipe —they are essential. It’s so much easier to make lovely swirled muffins when you use a tiny toothpick. Butter knives can be used to swirl ingredients, but the results are different. It is best to use a toothpick.


The muffins are made up of two parts, the batter and the mixture with cream cheese. Here is what you’ll need for both parts.

Low-Carb Pumpkin Muffins

  • 1 cup almonds

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