Experience the ultimate in autumn indulgence with Pumpkin Caramel Cheesecake Muffins. These scrumptious muffins combine the cozy notes of pumpkin spice, the velvety goodness of cheesecake, and a luscious caramel topping. Satisfy your pumpkin cravings and maintain your keto lifestyle!
Why You’ll Love This Recipe
Get ready to be delighted by these Keto Pumpkin Caramel Cheesecake Muffins! Although this recipe appears complicated with its numerous steps, don’t worry – it’s surprisingly easy to make. The delightful blend of pumpkin spice, creamy cheesecake, and a decadent caramel drizzle is well within your grasp, even if you’re not an expert baker. So, don’t be intimidated by the steps; this delicious treat is approachable and worth the effort!
Muffin Liners: 8 Jumbo or 12 Regular
Ingredients & Substitutions
Blanched Almond Flour – Finely ground blanched almond flour is a staple in low-carb baking, known for its ability to provide a moist and tender texture in recipes while keeping them keto-friendly.
Granular Sweetener – A low-carb sweetener is used to add sweetness without the sugar. Monkfruit and erythritol are good choices.
Baking Powder – Baking powder gives the muffins their delightful rise and fluffiness.
Pumpkin Pie Spice – This aromatic blend of spices, including cinnamon, nutmeg, and cloves, infuses the muffins with warm, seasonal flavors.
Salt – Salt enhances all the other flavors, providing a balanced taste to the muffins.
Pumpkin Puree – The star ingredient, pumpkin puree, delivers a rich pumpkin taste and a lovely orange hue to the muffins.
Eggs – Eggs bind the ingredients and contribute to the muffin’s structure and moisture.
Extra-virgin olive Oil – Primarily included for moisture in the muffins, as it has a neutral flavor and offers a healthier alternative to other oils. Alternatively, avocado oil can also be used to achieve the same result.
Pure Vanilla Extract – Vanilla extract heightens the flavor profile by adding a sweet and aromatic note to the muffins.
Cream Cheese – Cream cheese is a key component in the cream cheese filling, providing a rich and creamy texture along with a slightly tangy flavor that perfectly complements the muffin’s sweetness.
Allulose – Allulose is a sugar replacement commonly used to sweeten caramel. It’s essential to use allulose because This ensures that the caramel is smooth and doesn’t crystalize when it cools.
Heavy Whipping Cream – The caramel topping requires heavy whipping cream, which adds a velvety texture and contributes to the caramel’s smoothness and richness.
How To Make Muffins
To start, preheat the oven to 350°F. If you plan on making regular-size muffins, get a standard-size 12-well muffin pan and line it with paper liners. However, if you want to make jumbo muffins, then you’ll need two jumbo 6-well muffin pans, and you should line 8 of the wells with liners. Alternatively, you can use standalone silicone muffin cups and place them on a sheet pan.
Whisk together almond flour, sweetener, baking powder, pumpkin pie spice, and salt in a small mixing bowl. This step ensures that the dry ingredients are evenly distributed and the final product will have a consistent texture and flavor.
Combine pumpkin puree, eggs, oil, and vanilla in a large mixing bowl. Gradually add the flour mixture, stirring until thoroughly combined.
Scoop the batter into the muffin cups, filling them three-quarters full. Set the muffins aside.
Whisk together the cream cheese, egg, sweetener, and vanilla in a small mixing bowl until the mixture is smooth and free of lumps. Then, transfer the filling into a piping bag or a large plastic zipper bag with one corner snipped off. Proceed to pipe about 1 tablespoon of the filling into the center of each muffin.
If you make jumbo muffins, bake them for 25 to 30 minutes. If you make standard-size muffins, bake them for 18 to 20 minutes. This will ensure that the centers are fully cooked, and a toothpick or cake tester inserted into the cake part of a muffin comes out clean. After baking, let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Make The Caramel
After taking out the muffins from the oven, let them cool down. While they are cooling, make the caramel sauce by following these steps: Melt the butter and allulose in a medium-sized saucepan over medium heat. Keep stirring the mixture continuously. Very slowly, pour in the cream while stirring continuously. Increase the heat to medium-high and bring the sauce to a low boil. Let it boil for a minute, then reduce the heat to low and keep stirring until the caramel starts to thicken. Remove the pan from the heat and add salt to it. Let the sauce cool for around 10 minutes. If the caramel becomes too firm to spoon, put it in the microwave for 15 seconds to soften it.
Drizzle a caramel over the top of each muffin. Your muffins are ready to be enjoyed!
Storage and Reheating
- Store Leftovers – Store muffins in an airtight container once completely cooled down. To maintain their freshness, place the container in the refrigerator. These muffins will stay fresh for several days if stored properly.
- Freeze – Individually wrap the muffins in plastic or parchment paper, then place them in an airtight container or freezer-safe bag. Be sure to remove as much air as possible to prevent freezer burn. These muffins can be stored in the freezer for up to three months.
- Reheat – When you’re ready to enjoy your frozen muffins, microwave them for about 20-30 seconds to enjoy them warm.
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Pumpkin Cheesecake Caramel Muffins
- 3 tablespoons butter
- 1 cup allulose
- 1/4 cup heavy whipping cream
- 1/4 teaspoon salt
- Preheat the oven to 350°F. If making regular-size muffins, line a standard-size 12-well muffin pan with paper liners; if making jumbo muffins, line 8 wells of 2 jumbo 6-well muffin pans with liners. Alternatively, you may use standalone silicone muffin cups and place them on a sheet pan.
- In a small mixing bowl, whisk together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
- In a large mixing bowl, stir together the pumpkin puree, eggs, oil, and vanilla until well combined. Add the flour mixture to the wet ingredients a little at a time, stirring until just combined.
- Spoon the batter into the prepared muffin cups, filling them three-quarters full. Set aside.
- In another small mixing bowl, whisk together the cream cheese, egg, sweetener, and vanilla until smooth and free of lumps. Transfer the filling to a piping bag or large plastic zipper bag with one corner snipped off. Pipe about 1 tablespoon of the filling into the center of each muffin.
- Bake for 25 to 30 minutes if making jumbo muffins or 18 to 20 minutes if making standard-size muffins until the centers are set, and a toothpick or cake tester inserted into the cake part of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- While the muffins are cooling, make the caramel: Melt the butter and allulose in a medium-sized saucepan over medium heat, stirring continuously. Very slowly, pour in the cream, continuing to stir. Increase the heat to medium-high and bring to a low boil. Let it boil for 1 minute, then turn the heat down to low. Keep stirring until the caramel starts to thicken. Remove the pan from the heat and stir in the salt. Let cool for about 10 minutes. If the caramel becomes too firm to spoon, you can microwave it for about 15 seconds to soften it.
- Spoon or drizzle 1 teaspoon of caramel over the top of each regular-size muffin or 11⁄2 teaspoons over each jumbo muffin.
for homemade caramel because
it acts much like sugar in that it
doesn’t crystalize when it cools. If you don’t like caramel, you
can leave it off and the muffins
will still be delicious.
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.