Keto Pumpkin Muffins
These Keto Pumpkin Muffins are packed with pumpkin spice flavor and topped with a pecan crumble topping! At just 5 net carbs, this is a low carb treat you will enjoy all fall long!
Mr. Maebell and I have always had a bit of a tradition. Fall is our favorite season, and on the first cool, crisp weekend, we make pumpkin muffins for breakfast and then start a big pot of chili to simmer all day. We usually open the windows and embrace the change in seasons.
Although it is still close to 90 degrees here, I have been working on a great low-carb pumpkin muffin for a few weeks, and I believe I’ve finally nailed it. I hope you enjoy this low-carb, keto-friendly Pumpkin Muffin as much as we do!
These almond flour pumpkin muffins are packed with pumpkin spice, super moist, and have just the texture you would expect!
But the very best part is the cinnamon pecan crumble on top! The crumble uses butter, almond flour, cinnamon, pecans and brown sugar swerve. This adds a touch of crunch and the perfect amount of sweetness. This is a great afternoon pick me up when those hunger pains start calling or perfect for breakfast with a warm cup of coffee.
Ingredients
To make this keto muffin recipe, you’ll need the following:
- Almond flour and Coconut flour: you will need both for this recipe.
- Brown sugar Swerve sweetener or Brown Sugar Monkfruit
- Baking powder and salt
- Pumpkin pie spice and Cinnamon
- Pumpkin puree
- Eggs
- Unsweetened almond milk
- Crushed pecans
- Butter
How to Make Keto Pumpkin Muffins
- Combine the keto muffin ingredients in a large bowl.
- Divide the muffin batter between 12 greased muffins cups.
- Make the pecan crumble topping, then sprinkle over the muffins.
- Bake until done.
How Many Carbs Are in These Keto Muffins?
Hold on to your hats my friends, you won’t believe how low in carbs these amazing muffins are. These Keto Pumpkin Muffins come in at just 5 net carbs each, and that includes the crumble topping! The total number of carbs based on my nutrition calculator is 7.4 grams with 2.4 grams of fiber.
For comparison, the Pumpkin Muffin from Starbucks has 52 net carbs each. This is a huge difference from traditional baked goods!
Can I Use a Gluten-Free Flour Blend?
No, I recommend using the blend of almond flour and coconut flour listed in the recipe card below rather than an all-purpose gluten free flour blend.
Tips for Making Keto Muffins
- These almond flour pumpkin muffins freeze incredibly well and can be reheated in the oven or microwave for a quick grab and go snack.
- Make sure to buy pure pumpkin puree and not canned pumpkin pie filling, which is loaded with sugar and spices.
- If you don’t have pecans on hand, the crumble topping can also be made with walnuts.
More Keto Breakfast Recipes:
Get the Recipe: Keto Pumpkin Muffins
Ingredients
Pumpkin Spice Muffins
- 2 cups almond flour
- ½ cup Brown Sugar Swerve or Monkfruit Sweetener
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pure pumpkin puree
- 4 large eggs
- ½ cup unsweetened almond milk
Pecan Crumb Topping
- ⅓ cup almond flour
- ¼ cup Brown Sugar Swerve or Monkfruit
- 2 tablespoons coconut flour
- 3 tablespoons crushed pecans
- 1 teaspoon cinnamon
- 3 tablespoons butter, cold
Instructions
- Preheat the oven to 325 degrees F.
- In a medium size mixing bowl, combine all of the pumpkin muffin ingredients until well combined.
- Spray a muffin tin or line with paper liners.
- Spoon the pumpkin mixture into the muffin tin until 3/4 full, set aside.
- In a small bowl, combine the pecan crumb topping and mash with a fork until the butter is incorporated and it resembeles course crumbs.
- Sprinkle the topping on the muffins.
- Bake 20-22 minutes, or until a toothpick comes out clean.
Love it. Make sure to let better rest before baking. At least ad much time as it takes to chop nuts and make the topping. At least 15 minutes is what I give it.
Love it! I did add a little more pumpkin pie spice for a stronger flavor.
The flavor of these muffins is magnificent! But for some reason, they were very easy to fall apart necessitating the use of a spoon. That was fine by me, but it was a little awkward, giving it to others. I just don’t know what I might’ve done wrong with the recipe. Any suggestions?
Hmm, I haven’t had that problem with mine so far! Crumbly muffins can sometimes happen if the batter was overmixed, if there’s a bit too much flour in it, or if the muffins are overcooked. If this is continuously an issue, you may want to add a touch of xanthan gum or another binder to help keep them together. Thanks for sharing your feedback!
Awesome recipe! I love that it has no butter or coconut oil. I cooked mine into a convection oven at 300 degrees and the baking time was about 27 minutes.
I serperated the eggs and whipped the egg whites. I mixed all the other ingrediants and then folded in the egg whites. I absolutely love the muffins and the crumble topping makes them. Dont omit it.
I would like to incorporate some golden flax seed meal to add extra fiber. Would it hurt the recipe?
Hi Paula I’m sure you could add up to 2 tablespoons without it altering the recipe, but I haven’t done much baking with a higher amount than that. I hope that helps!
These muffins were delicious, thank you! I added tahini, vanilla extract, butter, and sugar-free chocolate chips to the batter. It took a little more than 30 minutes to bake.
Haven’t tried yet can ,you use white erythritol instead of brown? Thank you
Hi Lorraine, yes that will work. I find the brown gives it a little richer flavor, but white will absolutely work. I hope you enjoy!
Delicious! Love the crumb topping. Very filling so I only had half of a muffin and was satisfied.
Can you make six jumbo muffins with this recipe instead of 12 small muffins?
We haven’t tested this in the jumbo muffin tin, but I imagine that would work just fine as long as you increase the cooking time to allow the center to bake fully.
I had such a taste for something pumpkin on my Keto diet. This recipe was easy and delicious although it took 40-45 minutes to fully cook. Tender and moist and the pecan streusel was a great addition. Don’t forget it.
My family loved these. The topping is the key to their deliciousness. Will be making again soon!