Keto Pumpkin Muffins with Walnut Streusel Topping – At our house, we always kick off October with pumpkin muffins. The recipes have changed over the years, and this Keto Pumpkin Muffins with Walnut Streusel Topping might be my favorite. The texture of these muffins seem like a muffin you’d make from regular white flour.

You can’t tell they’re low carb at all. They’re moist, not too dense, and taste like fall. The crumble topping has walnuts for some extra crunch, and a butter/faux sugar mixture that just set these muffins apart.

This recipe makes 12 regular sized muffins. You can make mini muffins as well, just decrease the baking time to 11-13 minutes.

Ingredients

• 2 cups almond flour
• 1 cup pumpkin puree
• ½ cup swerve, or any other sugar replacement
• 1 tsp cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• 4 eggs
• ½ cup heavy cream
• 3 tsp baking powder
• Walnut Streusel Topping
  • ¼ cup almond flour
  • ¼ cup swerve, another sugar replacement
  • 4 tbsp. butter, cold and diced into small pieces
  • 3 tbsp. walnuts, chopped
  • ½ tsp cinnamon

Directions

Preheat your oven to 350 degrees F.

Mix the almond flour, swerve, cinnamon and walnuts in a small bowl. Add the butter and use a fork or your fingers to work the butter into the mixture. It should look like wet sand once it’s combined.

In a larger bowl, add all the other ingredients and mix well.

Line a muffin tin with cupcake liners. Fill with batter, about 2/3 of the way full. Sprinkle some of the streusel mixture on top.

Place the muffins in the oven for 23-26 minutes. Let cool for 10 minutes before removing from the pan.

Enjoy while they’re still warm!

Looking for more delicious keto recipes like this Keto Pumpkin Muffins with Walnut Streusel Topping? Check out my keto recipes here!

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Keto Pumpkin Muffins with Walnut Streusel Topping

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Ingredients

• 2 cups almond flour
• 1 cup pumpkin puree
• ½ cup swerve, or any other sugar replacement
• 1 tsp cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• 4 eggs
• ½ cup heavy cream
• 3 tsp baking powder

Walnut Streusel Topping

• ¼ cup almond flour
• ¼ cup swerve, another sugar replacement
• 4 tbsp. butter, cold and diced into small pieces
• 3 tbsp. walnuts, chopped
• ½ tsp cinnamon

Instructions

Preheat your oven to 350 degrees F.

Mix the almond flour, swerve, cinnamon and walnuts in a small bowl. Add the butter and use a fork or your fingers to work the butter into the mixture. It should look like wet sand once it’s combined.

In a larger bowl, add all the other ingredients and mix well.

Line a muffin tin with cupcake liners. Fill with batter, about 2/3 of the way full. Sprinkle some of the streusel mixture on top.

Place the muffins in the oven for 23-26 minutes. Let cool for 10 minutes before removing from the pan.

Enjoy while they’re still warm!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  FISHER Chef's Naturals Chopped Walnuts, 32 oz, Naturally Gluten Free, No Preservatives, Non-GMO
• 
  Kerrygold Pure Irish Butter - Unsalted 8.oz (2 pack)
• 
  Simply Organic Ground Cinnamon, Certified Organic | 2.45 oz | Pack of 3 | Cinnamomum loureirii Nees
• 
  Swerve Sweetener, Bakers Bundle, Granular and Confectioners, 12 Ounce, pack of 2
• 
  Farmer's Market Foods Canned Organic Pumpkin Puree, 15 Ounce (Pack of 12)
• 
  365 Everyday Value, Almond Flour, 16 oz

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 234Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 83mgSodium: 229mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 7g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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