These fragrant, spiced keto pumpkin muffins are small, portable, and make the perfect snack or on-the-go breakfast.
INGREDIENTS
For the Muffins:
- 4 eggs
- 3/4 cup pumpkin puree
- 1/4 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 cups almond flour (see note 1)
- 1/2 cup coconut flour
- 3/4 cup granular Swerve or Lakanto (see note 2)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
For the Streusel Topping:
- 1/2 cup walnuts, coarsely chopped
- 3 tablespoons granular Swerve or Lakanto (see note 2)
- 3/4 teaspoon pumpkin pie spice
- 1 1/2 tablespoons unsalted butter, melted
INSTRUCTIONS
- Prep: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
- Prepare the Streusel Topping: In a small bowl, combine the chopped walnuts, Swerve or Lakanto, pumpkin pie spice, and melted butter. Mix well and set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, salt, and pumpkin pie spice until evenly combined.
- Mix the Wet Ingredients: In a large bowl, beat the eggs, pumpkin puree, softened butter, and vanilla extract together using an electric mixer until smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix until fully combined.
- Assemble and Bake: Divide the batter evenly among the muffin cups, smoothing the tops with your fingers. Sprinkle the streusel topping over each muffin, gently pressing it into the batter. Bake for 22 minutes. If the tops of the muffins start to brown too quickly, cover them loosely with foil. Continue baking for another 3-5 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy your keto pumpkin muffins, perfect for breakfast or a snack!
