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!
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!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12
Calories: 211kcal
WATCH RECIPE VIDEO
Credit: Low Carb Recipes with Jennifer
INGREDIENTS
Muffins:
- 2 1/2 Cups Almond flour
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 3/4 Cup Granular Sweetener
- 3 Eggs, Beaten
- 2 teaspoons Vanilla extract
- 1 15 ounce Canned Pumpkin
- 1 Tablespoon Pumpkin pie spice
Crumble:
- 1/3 Cup Almond flour
- 2 Tablespoons Granular Sweetener
- 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.
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
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