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    Recipes » Keto Dessert Recipes » Keto Pumpkin Pie Muffins with Crumble Topping

    Published: Oct 26, 2020 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    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!

    pumpkin pie muffins on a white plate

    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!

    How would it feel to start losing with keto?

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    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:

    muffin tin with pumpkin muffins

    You will love these and so will your whole family!

    Some other keto recipes for Thanksgiving you will not want to miss:

    • Pumpkin Cheesecake
    • Air Fryer Turkey Breast
    • Individual Strawberry Crisp
    • Crustless Pumpkin Pie

     

    pumpkin pie muffins

    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!
    5 from 5 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Keyword: gluten free, recipe for keto pumpkin muffins
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 12
    Calories: 211kcal
    Author: Jennifer Banz

    INGREDIENTS

    Muffins:

    • 2 ½ Cups Almond flour (click here to see my favorite on Amazon)
    • 1 teaspoon Baking soda
    • ¼ teaspoon Kosher salt
    • ¾ Cup Granular Sweetener (Click here to see my favorite on Amazon)
    • 3 Eggs, Beaten
    • 2 teaspoons Vanilla extract
    • 1 15 ounce Canned Pumpkin
    • 1 Tablespoon Pumpkin pie spice

    Crumble:

    • ⅓ Cup Almond flour (click here to see my favorite on Amazon)
    • 2 Tablespoons Granular Sweetener (Click here to see my favorite on Amazon)
    • ¼ 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.

    JENNIFER'S TIPS

    • 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: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
    « Keto Pumpkin Cheesecake
    3 Tips to Sticking to Any Diet Plan. Episode 5. The Live Life Keto Podcast »

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      Recipe Reviews




    1. Jessie says

      November 14, 2021 at 6:37 pm

      Made these tonight. Oh my, they are so delicious! I will probably make again for Thanksgiving. Thanks Jennifer! You did it again!

      Reply
    2. joan says

      November 13, 2021 at 11:23 am

      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?

      Reply
    3. Lavinia Pall says

      October 30, 2021 at 4:41 am

      5 stars
      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! 😀

      Reply
    4. Alicia says

      January 10, 2021 at 12:38 pm

      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.

      Reply
    5. Jenny says

      January 03, 2021 at 4:28 pm

      5 stars
      These are delicious!! I’ve made them 5 times already since I found the recipe! ?

      Reply
    6. Judy says

      November 06, 2020 at 11:37 am

      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

      Reply
    7. Kerry Moore says

      November 01, 2020 at 11:51 am

      5 stars
      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!

      Reply
    8. Deb Giragosian says

      October 31, 2020 at 1:11 pm

      5 stars
      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!

      Reply
    9. Julie F. says

      October 27, 2020 at 12:01 am

      5 stars
      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.

      Reply
    10. Christine watson says

      October 26, 2020 at 2:04 pm

      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

      Reply
      • Pamela Williams says

        October 27, 2020 at 1:18 pm

        Do you have a gas or electric oven?

        Reply
    11. Betty says

      October 26, 2020 at 1:15 pm

      These look amazing. Will make tonight

      Reply
    12. Marica Baker says

      October 26, 2020 at 12:56 pm

      Where is the nutrient table – calories, carbs, protein and sugar??

      Reply
      • jenniferbanz says

        October 26, 2020 at 1:37 pm

        Sorry! Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g

        Reply
    13. TeresA says

      October 26, 2020 at 12:39 pm

      How many net carbs per muffin?

      Reply
      • jenniferbanz says

        October 26, 2020 at 1:37 pm

        4 net carbs

        Reply
    14. Peggy says

      October 26, 2020 at 12:16 pm

      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.

      Reply
      • jenniferbanz says

        October 26, 2020 at 1:37 pm

        Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g

        Reply
    15. Andrea says

      October 26, 2020 at 12:04 pm

      Will this work with coconut flour or sunflower seed meal? Would the measurements be the same? We have nut allergies!
      Thanks!

      Reply
      • jenniferbanz says

        October 26, 2020 at 1:38 pm

        The measurement wouldn’t be the same. Have you tried sunflower seed flour?

        Reply
    16. Lisa Wells says

      October 26, 2020 at 12:03 pm

      They look awesome. What is the nutritional information?

      Reply
      • jenniferbanz says

        October 26, 2020 at 1:38 pm

        Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g

        Reply
      • Marlene Reynolds says

        November 25, 2020 at 12:26 pm

        Can I make these with egg substitute

        Reply
        • jenniferbanz says

          November 30, 2020 at 2:17 pm

          I’m not sure as I haven’t tried it

    17. Karen says

      October 26, 2020 at 12:00 pm

      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

      Reply
      • jenniferbanz says

        October 26, 2020 at 1:38 pm

        Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g

        Reply
    18. cathy Boyer says

      October 26, 2020 at 11:45 am

      Didn’t see any nutritional on this recipe. How many carbs each.

      Reply
      • jenniferbanz says

        October 26, 2020 at 1:38 pm

        Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g

        Reply

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