Keto Pumpkin Muffins with Walnut Streusel Topping

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.

Jump to:

• Why You'll Love These Keto Pumpkin Muffins
• About the Ingredients
• How to make Keto Pumpkin Muffins with Walnut Streusel Topping (Step by Step)
• Directions
• Storage & Reheating
• Frequently Asked Questions
• Keto Pumpkin Muffins with Walnut Streusel Topping Recipe
• Pin for later!

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.

Why You'll Love These Keto Pumpkin Muffins

• Soft, moist, and fluffy - You'd never guess they're made without regular flour! These muffins have a tender, bakery-style texture.
• Fall flavors in every bite - Warm cinnamon and cloves pair perfectly with pumpkin for that classic autumn aroma.
• Perfectly sweet, not heavy - Lightly sweetened with Swerve (or your favorite sugar substitute), so they satisfy your pumpkin spice cravings without the sugar crash.
• Nutty walnut streusel topping - Buttery, crunchy, and full of cinnamon flavor - it adds the perfect texture contrast to the soft muffins.
• Low-carb & gluten-free - Made with almond flour and zero refined sugar, these muffins fit easily into keto or low-carb lifestyles.

About the Ingredients

• Almond Flour - A keto baking staple! It gives the muffins structure and keeps them soft and moist without needing wheat flour.
• Pumpkin Purée - Adds natural sweetness, moisture, and that signature pumpkin flavor. Be sure to use pure pumpkin purée, not pumpkin pie filling.
• Swerve (or other sugar substitute) - Keeps the muffins sweet without adding carbs. You can use any preferred granulated sweetener like monk fruit or erythritol.
• Spices (Cinnamon & Cloves) - The heart of the recipe! These warm spices bring that comforting fall flavor. You can also add a pinch of nutmeg if you like.
• Heavy Cream & Eggs - Help create a rich, tender crumb and add moisture so the muffins don't turn out dry.
• Walnut Streusel Topping - A mix of chopped walnuts, butter, almond flour, and cinnamon - it bakes into a crunchy, buttery topping that makes these muffins irresistible.

How to make Keto Pumpkin Muffins with Walnut Streusel Topping (Step by Step)

First, gather your ingredients:

• 2 cups almond flour
• 1 cup pumpkin puree
• ½ cup swerve, or any other sugar replacement
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• 4 eggs
• ½ cup heavy cream
• 3 teaspoon 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 teaspoon 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 ⅔ 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!

Storage & Reheating

Room Temperature:
Store cooled muffins in an airtight container at room temperature for up to 2 days. They'll stay soft and moist thanks to the pumpkin and almond flour.

Refrigerator:
For longer storage, keep them in the fridge for up to 5-6 days. Reheat briefly before serving to bring back their warm, fresh-baked texture.

Freezer:
Yes, you can freeze them! Wrap each muffin individually in plastic wrap or foil, then store in a freezer-safe bag or container for up to 2 months.

To Reheat:

• Microwave: Heat 15-25 seconds for a warm muffin.
• Oven or toaster oven: Bake at 300°F (150°C) for 5-7 minutes until warmed through.
• Tip: If you freeze them, thaw overnight in the fridge or at room temperature for about an hour before reheating.

Frequently Asked Questions

Can I make these dairy-free?
Yes! Substitute the heavy cream with unsweetened almond milk or coconut cream, and use a plant-based butter for the streusel topping.

What kind of pumpkin should I use?
Use 100% pure pumpkin purée - not pumpkin pie filling. The filling has added sugar and spices that can throw off the flavor and carb count.

Can I skip the walnut streusel?
You can! The muffins will still bake beautifully and taste great on their own, but the streusel adds a nice crunch and extra fall flavor.

What's the best sugar substitute for this recipe?
Swerve (erythritol-based) is great because it measures like sugar and browns nicely. Monk fruit or allulose also work well. Just make sure to use a granulated version, not powdered.

Can I make mini muffins instead?
Definitely! This recipe makes about 24 mini muffins - just reduce the baking time to 11-13 minutes, or until a toothpick comes out clean.

Are these really keto?
Yep! Each muffin is made with almond flour, pumpkin, eggs, and keto-friendly sweetener - no grains or refined sugar. They're naturally low-carb and gluten-free, perfect for keto diets.

Pin for later!