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