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.
1-3teaspoonscinnamondepending on taste - I like a lot!
1/4-1teaspoonspumpkin pie spicedepending on taste - again, I like a lot!
½pumpkin pureehalf of the can, about 8 oz
4tablespoonsbutter meltedcan also substitute avocado oil
2tablespoonswateroptional, depending on how thick the pumpkin is
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!
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.
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