Keto Pumpkin Pie Muffins with Crumble Topping
These Keto Pumpkin Pie Muffins are reminiscent of traditional pumpkin pie and topped with a sweet buttery crumble. Kick off Fall with everything pumpkin but without all the Fall carbs that come with it!
When my kids love one of my keto recipes, I know I’ve got a hit on my hands. They are obsessed with the keto pumpkin pie muffins!
They have that moist custard center just like pumpkin pie…but these are topped with a delicious buttery crumble. They are out of this world!
A few tips to makes these your favorite muffins yet:
- Don’t use parchment paper liners. These stick to keto baked goods like glue…even when I spray the inside of the liners! Just use traditional cupcake liners and spray the inside and they don’t stick!
- This makes just enough batter for 12 cupcakes
- Keep them stored in the refrigerator
Here is what they look like right before being put into the oven:
You will love these and so will your whole family!
Some other keto recipes for Thanksgiving you will not want to miss:
Keto Pumpkin Pie Muffins with Crumble Topping
These Keto Pumpkin Pie Muffins are reminiscent of traditional pumpkin pie and topped with a sweet buttery crumble. Kick off Fall with everything pumpkin but without all the Fall carbs that come with it!
Equipment
Ingredients
Muffins:
- 2 1/2 Cups almond flour (see my favorite on Amazon)
- 1 teaspoon Baking soda
- 1/4 teaspoon Kosher salt
- 3/4 Cup sugar free granulated sweetener (see my favorite on Amazon)
- 3 Eggs, Beaten
- 2 teaspoons Vanilla extract
- 1 15 ounce Canned Pumpkin
- 1 Tablespoon Pumpkin pie spice
Crumble:
- 1/3 Cup almond flour (see my favorite on Amazon)
- 2 Tablespoons sugar free granulated sweetener (see my favorite on Amazon)
- 1/4 teaspoon Pumpkin pie spice
- 2 Tablespoons Melted Butter
Instructions
Muffins:
- Preheat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray.
- In a large mixing bowl, combine the almond flour, baking soda, salt, sweetener and pumpkin spice. Now add your beaten eggs, vanilla extract and canned pumpkin.
- Scoop the pumpkin batter into the muffin cups evenly, set aside.
Crumble:
- In a small mixing bowl combine the almond flour, sweetener, melted butter and pumpkin spice. Combine ingredients.
- Use a spoon to top each cupcake with crumble evenly. Once finished, place in the oven for 20 minutes or until a toothpick comes out clean. Serve.
Notes
- Don’t use parchment paper liners. These stick to keto baked goods like glue…even when I spray the inside of the liners! Just use traditional cupcake liners and spray the inside and they don’t stick!
- This makes just enough batter for 12 cupcakes
- Keep them stored in the refrigerator
Nutrition
Serving: 1Muffin | Calories: 211 | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
Love these. I doublee the recipe and made larger muffins. Baked them longer and made a drizzle for the top. They were so pretty. Your recipes have been amazing. Thank you.
Great recipe moist and delicious I will make again
I just made these and they are so good, my husband who hates almond flour even said he liked them.
Made these tonight. Oh my, they are so delicious! I will probably make again for Thanksgiving. Thanks Jennifer! You did it again!
Your recipes are always so good. I do have two questions re these pumpkin muffins…or perhaps all variations. What type of spray do you use to spray the liners, and how long can they be stored in the fridge? You didn’t mention freezing … but will they freeze OK?
I just made these tonight and they were the best keto pumpkin muffins I ever had! They were moist and delicious. The crumble on top is awesome as well. I love them, this recipe is a keeper for sure. Thank you for posting! ????
Cooked a pie pumpkin in the instant pot for the 15 oz. I completely filled 12 muffin cups. They smell amazing. Took a little longer then 20 minutes and I was probably too eager to try cause I honestly didn’t enjoy them got it of the oven. BUT this morning, for a late breakfast, room temperature was much better.
These are delicious!! I’ve made them 5 times already since I found the recipe! ?
I baked this in a 13×9 pan and cut it into 12 pieces. I hate greasing muffin tins and my husband hates cleaning them (I don´t have any liners.) So good. I love pumpkin pie so I doubled the spices (made my own mix.) Thanks, Jennifer
I made the pumpkin cheesecake muffins. I had to hide the last two just so I could have more than one! And I’m the only one in the family low carb!! Thank you for the awesome recipe!
Yummy Autumn muffins!
I followed the instructions except I used 1/2 cup Sweetener.
Very easy to make and great results. Moist and flavorful as well as guilt-free!
Amazing! There are so many recipes out there, and this one is best by far the best for any pumpkin muffins! Can’t wait to make the pumpkin cheesecake.
I just made these. They are delicious. 400 was too hot. First ones got too brown. I bumped it down to 375. I had to double the crumble recipe and I got 15 very full muffins. I ate mine with whipped cream. Definitely a keeper
Do you have a gas or electric oven?
These look amazing. Will make tonight
Where is the nutrient table – calories, carbs, protein and sugar??
Sorry! Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
How many net carbs per muffin?
4 net carbs
Please publish the nutrient content. I am following low carb and I need my dessert to have 5-7 carbs per serving. I like to check the nutrients before making the item.
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
Will this work with coconut flour or sunflower seed meal? Would the measurements be the same? We have nut allergies!
Thanks!
The measurement wouldn’t be the same. Have you tried sunflower seed flour?
They look awesome. What is the nutritional information?
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
Can I make these with egg substitute
I’m not sure as I haven’t tried it
could you please give the macros for these pumpkin pie muffins? Also for the Chicken and rice recipe Keto that you showed on a video with the beef broth and minced onion?
I made the chicken & rice recipe but need to track macros. Delicious and I made the chocolate zucchini muffins. WOW so good
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
Didn’t see any nutritional on this recipe. How many carbs each.
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g