They look good enough to show off but the keto pumpkin cinnamon muffins are so delicious you’ll want to keep them to yourself!
Pumpkin Cinnamon Muffins
If your idea of the perfect muffin is a combination of pumpkin, cinnamon spice, and a sweet crumble topping, then you’ve got to make a batch of these! These pumpkin cinnamon muffins will melt in your mouth, while the crunchy caramelized pecans give you that satisfying crunch.
These are better than the muffins from your favorite coffee shop – and you can make them right in your kitchen! The best part is that each muffin has just 3 grams of net carbs!
This recipe makes 8 scrumptious muffins. If you’re going to share them, make a double batch.
Since they’re made with all whole ingredients, you can taste the difference. They’re fluffy, subtly sweet, and have the perfect amount of pumpkin spice.
Keto Pumpkin Muffins
Is there real pumpkin in the pumpkin muffins? Yes, there are! I used both pumpkin pie spice and real pumpkin puree.
To save yourself time, just use some canned pumpkin puree.Make sure you aren’t using pumpkin pie filling. It has other spices and way too much added sugar.
You can also make the muffins with fresh pumpkin puree. Slice up a pumpkin, remove the seeds, drizzle with olive oil and roast it. When it’s nice and soft, remove the rind and puree it. See? It really is that easy!
Cinnamon Muffins
There’s something so quintessentially fall about cinnamon-flavored foods! And these muffins are some of the best!
Not only are the muffins flavored with pumpkin pie spice, but the topping is flavored with cinnamon, too. If you love the flavor of cinnamon muffins, then make some Keto Snickerdoodle Muffins next!
They are easier to make because they don’t have a crumble topping.
Make a big batch of the cinnamon muffins and eat them for breakfast all week long. The best way to store the keto pumpkin cinnamon muffins is to place them in an airtight container and store them at room temperature.
They will stay fresh for about 3-5 days. You can also freeze the muffins!
Wrap each muffin in plastic wrap and place them in a freezer-safe resealable bag. Keep them in the freezer for up to six months.
Keto Muffins
Since muffins are some of the easiest breakfast, snack, and lunch foods that you can make, I have a bunch of other low-carb and keto-friendly muffins you can make next.
Are you in the mood for something savory, like pizza? Then make some Keto Cottage Cheese Pizza Muffins.
If you’re in the mood for something sweet, then a batch of Keto Chocolate Chip Zucchini Muffins will hit the spot. They taste like chocolate chip muffins and for pumpkin season, make Keto Pumpkin Cream Cheese Swirl Muffins.
They taste like pumpkin pie in a muffin!
What To Eat With Muffins
These pumpkin cinnamon muffins are a low-carb snack, appetizer, or dessert that you will be proud to share with your family and friends. In fact, I think the crumble topping is the best part!
Serve them with some other seasonally-appropriate treats too! I always make keto gingerbread roll-ups at Christmas, cream cheese peach roll-ups in the summer, crispy keto blueberry roll-ups in the spring, and strawberry cream cheese roll-ups all year long!
I also have a few other cinnamon-flavored recipes you can make on a low-carb diet. Try keto pumpkin snickerdoodle cookies if you like softer cookies and if you want to serve something for brunch, make a loaf of low-carb snickerdoodle bread.
Keto Pumpkin Cinnamon Muffins Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this keto pumpkin cinnamon muffins recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 8
Net Carbs: 3 net carbs per serving
Ingredients
Muffins:
- Almond FLour
- Pumpkin Puree
- Eggs
- Pumpkin Pie Spice
- Ground Cinnamon
- Vanilla
- Butter
- Cream Cheese
- Swerve Brown Sugar Substitute
- Chopped Pecans
Topping:
- Chopped Pecans
- Melted Butter
- Swerve Brown Sugar Substitute
- Pumpkin Pie Spice
Directions
Preheat the oven to 350 degrees, and line the sections of a muffin tin with cupcake liners.
Add all of the muffin ingredients except the chopped pecans to a mixing bowl, and blend until smooth.
Fold in the pecans.
Fill the cupcake liners with the batter until they are about ⅔ of the way full.
Add the topping ingredients to a mixing bowl, and stir to combine. Sprinkle the topping over the muffins.
Bake for 25-30 minutes or until cooked through.
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Keto Pumpkin Cinnamon Muffins
Equipment
- Mixing Bowls
- Muffin Tin
Ingredients
Keto Muffins
- 1 1/2 cups Almond Flour
- 1/4 cup Pumpkin Puree
- 2 large Eggs
- 1 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla
- 1/4 cup Butter softened
- 3 ounces Cream Cheese softened
- 1/3 cup Swerve Brown Sugar Substitute
- 1/3 cup Chopped Pecans
Cinnamon Crumb Topping
- 1/3 cup Chopped Pecans
- 1 tbsp Melted Butter
- 2 tbsp Swerve Brown Sugar Substitute
- 1/2 tsp Pumpkin Pie Spice
Instructions
- Preheat the oven to 350 degrees, and line the sections of a muffin tin with cupcake liners.
- Add all of the muffin ingredients except the chopped pecans to a mixing bowl, and blend until smooth.
- Fold in the pecans.
- Fill the cupcake liners with the batter until they are about ⅔ of the way full.
- Add the topping ingredients to a mixing bowl, and stir to combine.
- Sprinkle the topping over the muffins.
- Bake for 25-30 minutes or until cooked through.
Notes
Keto Pumpkin Recipes
If you enjoyed these pumpkin cinnamon muffins, then here are some more keto recipes you can make with pumpkin! Some are sweet, some are savory, but they are all delicious!
