These Keto Pumpkin Streusel Protein Muffins are a delicious and nutritious option for a cozy fall brunch. Packed with high protein, these muffins feature a delightful pumpkin cinnamon streusel topping, making them a perfect low carb breakfast bake.

Using almond flour for a crumbly texture, these muffins are not only satisfying but also easy to prepare, ensuring you can enjoy a healthy treat without compromising your dietary goals.

Delicious Keto Pumpkin Muffins

These muffins combine the rich flavors of pumpkin and warm spices with a crunchy almond flour crumb topping. The recipe takes about 30 minutes from start to finish and yields 12 muffins, making it ideal for meal prep or sharing.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond flour
• 1/2 cup protein powder (vanilla or unflavored)
• 1/4 cup erythritol or preferred sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup almond flour (for streusel topping)
• 2 tablespoons butter, melted (for streusel topping)
• 1 tablespoon erythritol (for streusel topping)
• 1/2 teaspoon cinnamon (for streusel topping)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, almond milk, eggs, and erythritol. Mix until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together almond flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Prepare Streusel Topping: In a small bowl, mix almond flour, melted butter, erythritol, and cinnamon until crumbly.
6. Fill Muffin Tins: Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin.
7. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 muffins
• Calories: 150kcal
• Fat: 8g
• Protein: 10g
• Carbohydrates: 5g
• Fiber: 2g