Keto Pumpkin Streusel Muffins
Sugar free, grain free, keto pumpkin
Servings: 13 Muffins
Calories: 252kcal
Ingredients
Dry Ingredients
- 260 grams almond flour 2 1/4 cups approx.
- 28 grams coconut flour 2 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1/8 teaspoon nutmeg Freshly Ground
- 2 tablespoons pumpkin spice Homemade Recipe Here
Wet Ingredients
- 1/2 cup avocado oil
- 1 cup swerve
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Streusel Topping
- 1/2 cup almond flour 56 grams, more
- 3 tablespoons butter
- 1/2 cup Swerve granulated
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
Glaze
- 1/2 cup Swerve confectioner's sweetener
- 4 tablespoons heavy cream or water
Instructions
CUPCAKE INSTRUCTION
- Preheat oven to 350 F. 180 C. Gas 4
- Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
- Mix eggs until fully blended very well.
- Stream in avocado oil.
- Add pumpkin puree and vanilla. Mix well.
- Add in dry ingredients. Mix on low until just incorporated.
- Spray cupcake liners.
- Fill each one. This is 12 servings.
- Bake for 16-18 minutes. Inside temperature should be 210 degrees F. You'll also know they are done, when you gently touch the top and it bounces back.
Streusel Topping
- Mix the ingredients together. You will want it to be crumbly.
Glaze
- Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.
Notes
NET CARBS: 2
The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk. Nutrition will vary if using a frosting.
Nutrition
Serving: 1Cupcake | Calories: 252kcal | Carbohydrates: 8g | Protein: 9g | Fat: 20g | Fiber: 5g