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!
Servings: 12
Calories: 211
Equipment
Ingredients
Muffins:
- 2 ½ Cups almond flour (see my favorite on Amazon)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ¾ 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:
- ⅓ Cup almond flour (see my favorite on Amazon)
- 2 Tablespoons sugar free granulated sweetener (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.
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