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Top-down look at two round muffins with pecan halves on top, one cut in half revealing a moist interior with cream cheese swirl.

Keto Pumpkin Cinnamon Muffins

Keto pumpkin cinnamon muffins with almond flour, cream cheese, and pecan topping. Low-carb, 220 calories per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 220 kcal

Ingredients
  

Muffin Batter

  • 1 1/2 cups Almond Flour 168g
  • 1/4 cup Pumpkin Puree 61g
  • 2 large Eggs
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla
  • 1/4 cup Butter, softened 57g
  • 3 oz Cream Cheese, softened 85g
  • 1/3 cup Swerve Brown Sugar Substitute 64g
  • 1/3 cup Chopped Pecans 40g

Topping

  • 1/3 cup Chopped Pecans 40g
  • 1 tbsp Melted Butter 14g
  • 2 tbsp Swerve Brown Sugar Substitute 24g
  • 1/2 tsp Pumpkin Pie Spice

Instructions
 

Muffin Batter

  • Preheat oven and line pan:

    Heat oven to 350°F (175°C) and place cupcake liners in 8 wells of a muffin pan.

  • Mix muffin batter until smooth:

    In a bowl, mix all muffin batter ingredients except the chopped pecans until smooth.

  • Fold in chopped pecans:

    Gently incorporate the 1/3 cup chopped pecans.

  • Fill cupcake liners:

    Divide batter among the lined cups, filling each about two-thirds full.

Topping

  • Combine topping ingredients:

    In another bowl, stir together the topping ingredients (1/3 cup chopped pecans, 1 tbsp melted butter, 2 tbsp Swerve brown sugar substitute, 1/2 tsp pumpkin pie spice) until combined.

  • Sprinkle topping over batter:

    Evenly distribute the topping over the muffin batter.

  • Bake until toothpick clean:

    Bake 25-30 minutes until a toothpick inserted comes out clean.
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