These Keto Pumpkin Coffee Cake Muffins are soft and fluffy with just the right hint of pumpkin spice. A buttery streusel topping and sweet icing drizzle make them the perfect fall treat with your morning cup of coffee.

❤️ Why You’ll Love This Keto Pumpkin Muffins Recipe

• Sweet pumpkin flavor
• Streusel crumb topping
• Baked into moist and tender muffins
• Drizzled with sweet icing
• Gluten-free, sugar-free and kid friendly

Some mornings call for something more exciting than scrambled eggs, and that’s where these Keto Pumpkin Coffee Cake Muffins come in. They’re soft, pumpkin-spiced, and finished with a crumbly streusel and drizzle of icing that makes them totally irresistible. Perfect with a cup of coffee, they’re easy enough to whip up and keep on hand for an afternoon snack.

I love how these muffins give you the warm, sweet taste of pumpkin coffee cake in a perfectly portioned handheld treat. The crumb topping bakes into little golden nuggets of crunch while the pumpkin keeps the inside moist. Whether you enjoy them fresh out of the oven or later in the week, they’re guaranteed to be a hit with the whole family.

If you love these pumpkin muffins, you should also try my Pumpkin Scones and Pumpkin Pancakes. They’re other delicious ways to add pumpkin to your mornings!

🛒 Ingredients for Gluten-Free Pumpkin Muffins

• Almond flour
• Oat fiber
• Pumpkin puree
• Eggs
• Sour cream
• Heavy cream
• Brown monk fruit/allulose
• Brown Swerve
• Powdered monk fruit/allulose
• Pumpkin pie spice
• Butter
• Baking powder
• Vanilla extract
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Whisk
• Hand mixer
• Muffin pan
• Muffin liners
• Ice cream scoop

🔪 How to Make Pumpkin Coffee Cake Muffins

To Make the Muffins

Preheat your oven to 350°F.

Add the almond flour, oat fiber, pumpkin pie spice and baking powder to a mixing bowl.

Whisk to combine and break up any lumps, then set aside.

In a separate bowl, add in the pumpkin puree, eggs, sour cream, heavy cream, brown sweetener and vanilla extract.

Using a hand mixer, mix until well combined.

Pour the dry ingredients over the wet and continue mixing, just until combined.

Using an ice cream scoop, fill 12 muffin liners in a muffin baking pan.

To Make the Crumb Topping

Add the almond flour, brown sweetener, pumpkin pie spice and melted butter into a bowl.

Mix until combined and have the consistency of slightly wet crumbs.

Generously sprinkle the crumb topping over the muffin batter, then gently press down to make sure the crumbs stick to the muffins, once they are baked.

Bake for 22-25 minutes, or until a toothpick, when inserted, comes out clean.  Allow to cool completely before adding the icing.

To Make the Icing

Add the sweetener and heavy cream into a small bowl and whisk to combine. 

If it’s too thick, add a little more heavy cream, and if it’s too thin, add more sweetener.

Drizzle over the tops of the muffins and serve.

☑️ Storage Instructions

• Fridge: Store muffins in an airtight container for up to 5 days.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature before serving.

💡 Tips

• Make sure you use pumpkin puree and not pumpkin pie filling, which has added sugar.
• Chill the crumb topping for 5 minutes before sprinkling if it feels too soft.
• Bake muffins in the center rack of your oven so the crumb doesn’t over-brown.
• Use room temperature eggs for better mixing and lighter texture.
• Don’t overmix the batter or the muffins can turn dense.

🔄 Substitutions and Additions

• Spices: Swap pumpkin pie spice with cinnamon and nutmeg for a slightly different flavor profile.

• Nuts: Add a handful of chopped pecans or walnuts to the streusel topping for extra crunch.

• Chocolate chips: Stir in sugar free chocolate chips to the batter for a pumpkin chocolate twist.

• Mini muffins: Make mini muffins by baking in a mini muffin pan and reducing bake time to 12–15 minutes.

• Maple syrup: Drizzle with a sugar free maple syrup glaze instead of the classic icing.

• Coconut: Sprinkle unsweetened shredded coconut into the crumb topping for a fall-inspired variation.

How Do I Keep Almond Flour Muffins From Tasting Gritty?

Make sure you’re using super fine almond flour, not almond meal. The texture makes a huge difference in baked goods.

Can I Prepare the Batter Ahead of Time?

It’s best to bake right after mixing, since almond flour can absorb liquid and thicken. If you need to prep, mix wet and dry ingredients separately and combine just before baking.

Do These Muffins Rise Like Regular Ones?

They’ll rise, but not as much as wheat-based muffins. That’s normal with almond flour recipes, but don’t worry, the texture is still light and fluffy.

Why Did My Muffins Sink in the Middle?

This usually means they were underbaked. Add an extra few minutes and test with a toothpick.

Can I Double the Recipe?

Yes, but bake in two separate muffin pans so they cook evenly.

How Do I Keep the Crumb Topping Crunchy?

To prevent this, just make sure the muffins cool completely before covering or storing them.

🍽️ More Keto Pumpkin Recipes

• Pumpkin Coffee Cake
• Pumpkin Chaffles
• Pumpkin Donuts
• Fluffy Pumpkin Pancakes
• Pumpkin Muffins with Cream Cheese Filling
• Pumpkin Bulletproof Coffee