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pumpkin pie muffins
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5 from 5 votes

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, recipe for keto pumpkin muffins
Servings: 12
Calories: 211kcal






  • 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