Keto Pumpkin Muffins with Walnut Crumble

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These keto Pumpkin Muffins are fluffy and moist with a delicious walnut crumble on top.

>> Also see our Keto Pumpkin Pancakes recipe.

Keto Pumpkin Muffins

You don’t have to skip the joys of fall (read: delicious pumpkin desserts) just because you’re on a keto diet. There are plenty of ways to enjoy fall flavors with a low carb count, like these wonderful keto pumpkin muffins.

Made with both almond flour and coconut flour, these muffins have a fluffy and moist interior, with a sweet and spicy flavor. The walnut crumble on top is just the extra crunch they need.

If you’re not going to eat these right away, be sure to store them in the refrigerator. The pumpkin will begin to ferment if left out.

What Flour to Use

There are many different ways you can make keto muffins, but this recipe uses a mix of almond flour and coconut flour. Both of these flours are needed to get the right consistency and texture, so I don’t recommend substituting with any other flour.

The recipe won’t work the same way with other flours, or other ratios of these flours.

keto pumpkin muffins

How Many Carbs Are In These?

Each keto pumpkin muffin contains 4 net grams of carbs. That’s total carbs minus fiber and sugar alcohols. We have intentionally kept the size of the recipe to just 6 muffins so they are a treat and you don’t have a bunch of muffins sitting around begging to be eaten.

If you’re making these for a crowd, or for a family breakfast and you need more than 6, just double the recipe.

What Kind of Sugar Substitute to Use

I use allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I get allulose directly through Wholesome Yum. I think you’ll really like it, especially if you also don’t like the cooling effect.

Wholesome Yum - Clean Keto Foods
Learn more about low-carb sweeteners and conversion here.

Is Pumpkin Keto Friendly?

You’re probably also wondering if pumpkin is actually okay on a keto diet, and the answer to that is yes, in moderation. These muffins use very little pumpkin puree per muffin, so there’s no problem with the pumpkin. Just be sure to buy pure pumpkin puree with no added sugar.

How to Make Keto Pumpkin Muffins

Preheat the oven to 350 degrees F. Add muffin liners to 6 slots in a muffin tin. You can also divide the batter in a 12 mini muffin pan, if you want.

Add all the muffin ingredients to a mixing bowl. Stir well to combine. Scoop the filling into each muffin liner, filling it just to the top of the liner.

keto muffins

Next, mix together the topping ingredients. Spread it evenly on the tops of each muffin.

add crumble to tops of muffins

Bake for approximately 20 minutes. Muffins are done when a toothpick inserted comes out clean.

keto pumpkin muffins

I recommend eating these within a few days. And don’t leave them out on the counter for more than a day. They should be stored in the refrigerator if not eaten right away.

You can freeze these muffins after they’ve baked and cooled. They reheat well in the microwave.

Love this recipe? Try these Keto Blueberry Muffins or this Keto Lemon Mug Cake.

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keto pumpkin muffins

Keto Pumpkin Muffins

These keto pumpkin muffins are fluffy, moist, and full of delicious fall spices.
3.75 from 8 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: Pumpkin
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 27 mins
Servings: 6 servings
Calories: 197kcal
Author: Laura



  • 1 cup almond flour
  • 1/4 cup brown sugar substitute
  • 1 tbsp coconut flour
  • 1/2 tbsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree canned or fresh
  • 2 large eggs
  • 1/4 cup unsweetened almond milk

For the topping

  • 2 tbsp almond flour
  • 1 tbsp brown sugar substitute
  • 2 tbsp chopped walnuts
  • 1/2 tsp cinnamon
  • 1 tbsp butter softened


  • Preheat the oven to 350 degrees F. Add muffin liners to 6 slots in a muffin tin.
  • Add all the muffin ingredients to a mixing bowl. Stir well to combine. Fill to the top of the muffin liners.
  • Mix together the topping ingredients. Spread evenly on the tops of each muffin.
  • Bake for approximately 20 minutes. Muffins are done when a toothpick inserted comes out clean.


Calories: 197kcal | Carbohydrates: 8g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 261mg | Potassium: 80mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3327IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Keto Pumpkin Muffins
Keto Pumpkin Muffins with Walnut Crumble

5 thoughts on “Keto Pumpkin Muffins with Walnut Crumble

  1. Dolly @ Little Home in the Making says:

    5 stars
    Wow! I would never guess these are keto! They look absolutely delicious. Yum yum!

  2. veenaazmanov says:

    Definitely a unique and delicious recipe. I love pumpkin and I love the Walnut toppings too. Yum

  3. Lisa says:

    5 stars
    My young nephew is a Type 1 diabetic, so this is a perfect recipe for him. He loves baked goods and is always craving them. He can have this without worrying.

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