Keto Pumpkin Coffee Cake Muffins three on a white tray
Baked Goods, Breakfast 4 comments

Keto Pumpkin Coffee Cake Muffins

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These Keto Pumpkin Coffee Cake Muffins make for a great breakfast, snack or simple desert. A delicious cinnamon “sugar” (allulose) and walnut topping gives this recipe a decidedly sweet, coffee cake vibe!

Growing up, coffee cake was something my mother made for special occasions and holidays. A gigantic pan of deliciousness was always around on Easter and Christmas mornings. I loved the creamy texture and layers of cinnamon, sugar and walnuts – yum! I’m guessing many of us have warm and cozy memories like that!

This recipe is a fall flavors take on that yummy cake from out memories. Keto Pumpkin Coffee Cake Muffins have a great moist crumb from the pumpkin. And just like the old favorites, these have layers of cinnamon “sugar” – really allulose- and walnuts adding extra sweetness and texture in every bite!

KEY INGREDIENTS

Allulose

Of course this is my preferred sweetener – it is so good for keto baking! It really shines in this recipe as a cinnamon, alluose walnut middle layer and topping. If you’re haven’t tried allulose yet, I highly recommend it! The taste is extremely close to sugar. It browns like sugar will and there are no strange aftertastes, bitterness or cooling effects you can get with other sweeteners.

Check out more keto recipes with allulose.

Oat Fiber

This zero calorie and zero carb fiber from oats gives these muffins a bit more cake-like texture. The pumking and almond almond flours are pretty dense that this helps to lighten them up. It’s a really great ingredient to have in your keto pantry! Lifesource is absolutely the best brand, so please be sure to pick that one up!

Check out more keto recipes with oat fiber,

Cinnamon

Such a yummy spice – cinnamon adds a warm a cozy note to these muffins! I really love the cinnamon sugar (allulose) element to the topping and center. It makes the muffins just that much more special! It also reminds me of my family’s favorite coffee cake!

Walnuts

Walnuts add a delicious crunch to the center and top of these muffins. Raw walnut pieces crisp up as the muffins bake and leave a gorgeous, crunchy, sweet top!

TECHNIQUE

These Keto Pumpkin Coffee Cake Muffins are so delicious with a layer of cinnamon sugar (allulose) and nuts running through the center of the muffins. The batter can be somewhat stiff so it’ll be a little hard to get them to behave! My tip – spoon half the mixture into the pan for each muffin, push down with the back of a spoon or your fingers, add the filling, then spoon on the second layer and add the topping.

Keto Pumpkin Coffee Cake Muffins
Keto Pumpkin Coffee Cake Mufins with cinnamon walnut topping.
Keto Pumpkin Coffee Cake Muffins with filling.

EQUIPMENT

  • muffin pan
  • mixing bowls

TROUBLESHOOTING

Let’s try to think ahead and see if we can head off some trouble!

My muffin batter is too thick.

That’s okay, it should be almost like cookie dough rather than a runny batter. If the batter seems impossibly thick, try adding another tablespoon of water to see if it will become workable.

What if I run out of filling?

I can be a little too excited with the layers myself and have been know to run out of the topping mixture! Just mix up a little more of the cinnamon, allulose and nut mixture to top the muffins. The end result will be extra delicious!

What if I’m in a hurry and don’t add the middle layer?

No one will be any wiser! They will still be extremely delicious.

SERVING

How should I serve Keto Pumpkin Coffee Cake Muffins?

  • These make a great breakfast or snack
  • They make a great addition to a fall brunch
  • If they’re starting to stale – slice and cook in a nonstick pan with butter as you would grilled cheese. Thank me later!
  • Some might call it over the top, by my husband loves them slathered with Keto Pumpkin Spice Butter

What should I drink with Keto Pumpkin Coffee Cake Muffins?

I think chai tea with its warm spices would be perfect with these. Coffee or a nice glass of milk would be good too and yes, go overboard with some pumpkin spice coffee!

STORING

Keep any leftover Keto Pumpkin Coffee Cake Muffins in an airtight container in the fridge. Pop them in the microwave for a couple of seconds to take off the chill! They could likely be frozen but the texture might suffer some.

MORE RECIPES YOU’LL LOVE

Keto Pumpkin Coffee Cake Muffins three on a white tray

Keto Pumpkin Coffee Cake Muffins

Lindsay
These Keto Pumpkin Coffee Cake Muffins make for a great breakfast, snack or simple desert. A delicious cinnamon "sugar" (allulose) and walnut topping gives this recipe a decidedly sweet, coffee cake vibe! Quick and easy comfort snack and breakfast.
5 from 13 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12
Calories 202 kcal

Equipment

  • muffin tin
  • mixing bowls

Ingredients
  

dry ingredients

  • cups almond flour
  • ½ cup oat fiber specificaly LifeSource
  • ½ cup allulose
  • 2 tablespoons coconut flour
  • 2 tablespoons vital wheat gluten
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1-3 teaspoons cinnamon depending on taste – I like a lot!
  • 1/4-1 teaspoons pumpkin pie spice depending on taste – again, I like a lot!

wet ingredients

  • ½ pumpkin puree half of the can, about 8 oz
  • 2 eggs
  • 4 tablespoons butter melted can also substitute avocado oil
  • 2 tablespoons water optional, depending on how thick the pumpkin is
  • 1 teaspoon vanilla

topping

  • 4 oz walnuts
  • 2 tablespoons allulose
  • 2 teaspoons cinnamon

Instructions
 

  • Preheat the oven to 350 degrees F
  • Combine dry ingredients in one bowl mixing thoroughly to avoid any clumps.
  • In a separate bowl, combine the wet ingredients and mix thoroughly.
  • Slowly add the dry ingredients to the wet ingredients. The batter will be stiff; if too thick add water one tablespoon at a time to loosen batter.
  • Spoon half of mixture into greased muffin tin then add half of topping mix.
  • Spoon remaining batter into tins and top with remaining topping mix over the top.
  • Bake for 20-30 minutes. Check for doneness at 20, a knife inserted in the center of a muffin in the middle of the tin should come out clean.
  • Allow muffins to cool in tin.
  • Once completely cool, pop out and enjoy!

Notes

NUTRITION per serving, based on 12 servings
Calories 202, Protein 6.6 g, Net carbs 2.6 g, Fat 18.1 g
Nutrition information from cronometer provided for guidance, please input using ingredients you use.
Keyword keto

4 Comments

  1. 5 stars
    I love your recipe very much! And i adore your photos they’re really so colourful and alive.
    Your blog is by far the most professional and beautiful food & recipe blog i’ve ever seen till now!
    Keep up the good work!

  2. Alyssa Hixenbaugh

    Pumpkin muffins are a favorite of mine, but I haven’t tried a keto version. These look good! I’ll have to try them out. 🙂

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