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!
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Servings: 12
Calories: 211kcal
INGREDIENTS
Muffins:
- 2 1/2 Cups Almond flour (click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- 1/4 teaspoon Kosher salt
- 3/4 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:
- 1/3 Cup Almond flour (click here to see my favorite on Amazon)
- 2 Tablespoons Granular Sweetener (Click here to 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.
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
Alicia says
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.
Jenny says
These are delicious!! I’ve made them 5 times already since I found the recipe! ?
Judy says
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
Kerry Moore says
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!
Deb Giragosian says
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!
Julie F. says
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.
Christine watson says
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
Pamela Williams says
Do you have a gas or electric oven?
Betty says
These look amazing. Will make tonight
Marica Baker says
Where is the nutrient table – calories, carbs, protein and sugar??
jenniferbanz says
Sorry! Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
TeresA says
How many net carbs per muffin?
jenniferbanz says
4 net carbs
Peggy says
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.
jenniferbanz says
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
Andrea says
Will this work with coconut flour or sunflower seed meal? Would the measurements be the same? We have nut allergies!
Thanks!
jenniferbanz says
The measurement wouldn’t be the same. Have you tried sunflower seed flour?
Lisa Wells says
They look awesome. What is the nutritional information?
jenniferbanz says
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
Marlene Reynolds says
Can I make these with egg substitute
jenniferbanz says
I’m not sure as I haven’t tried it
Karen says
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
jenniferbanz says
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
cathy Boyer says
Didn’t see any nutritional on this recipe. How many carbs each.
jenniferbanz says
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g