Ohhh pumpkin how I love thee. And since I suspect you do too, I thought I’d share my recipe for Keto Pumpkin Streusel Cupcakes. Because as far as I am concerned you just can’t have too many low carb pumpkin treats.
If you’re both a fan of pumpkin and coffee cake then these little keto pumpkin cupcakes are for you and make sure you also check out our large collection of Keto Cakes recipes for even more delicious keto-friendly treats.
Imagine keto streusel muffins that feature the best of pumpkin spice and a delectable topping in one tasty treat. Not only is each cupcake packed with pumpkin spice goodness but they’re a breeze to make.
Having a keto pumpkin cupcake is an automatic way to ensure portion control. Which makes these a smart choice while counting your keto macros.
These pumpkin cupcakes are low carb, gluten-free, grain-free, sugar-free, and keto-friendly. I mean what’s not to love???
Keto Pumpkin Streusel Cupcakes
One bite of these low carb pumpkin streusel cupcakes, and you will have to agree that eating this way can be pretty easy. If you are feeling deprived while eating keto, you and I need to talk, so pull up a chair.
You see I am a firm believer that with the right keto recipes you can master a ketogenic diet, and reap the benefits of reducing your carbs and entering into a state of ketosis.
What’s neat about these keto pumpkin streusel cupcakes, is that they can be enjoyed any time of day. Have them as a meal for a quick breakfast, dessert, or when you need a little snack to tie you over before your next meal.
Why not make two batches and freeze one? While one is in the oven you can make the other. This way you are armed and ready to face pumpkin season.
Freezing these cupcakes is a great way to plan your snacks or meal. I usually let mine defrost overnight in the refrigerator but I’ve also let it sit on the counter and in less than an hour they are ready to eat.
What’s great about having a keto pumpkin treat in a cupcake, is that it gives a portion-controlled option. Make these a smart choice while counting your macros.
My recipe for keto pumpkin cupcakes features streusel topping because this girl thinks that the best part about a coffee cake is yummy streusel crumb. Who’s with me on this?
How To Make Keto Pumpkin Cupcakes
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These pumpkin cupcakes are made with a combination of both super-fine almond flour and coconut flour. The almond flour needs a blanched variety because you won’t get the same results with an almond meal. Substituting for an almond meal will result in a very dense cupcake.
In addition to the almond flour, it uses some coconut flour to help absorb some of the moisture from the pumpkin puree so that it’s not soggy.
I’ve also added a tablespoon of psyllium husk powder, which is simply fiber. That little bit of extra fiber gives them the perfect crumb texture and it helps in maintaining the structure of these cupcakes.
Plus, the psyllium husk powder makes this a delicious way to add more fiber to your keto diet. Winning!
Keto Pumpkin Streusel Cupcakes Tips
The following are some questions I’ve been asked about this recipe and so I thought I would address them below.
Is pumpkin keto-friendly? Why yes, in fact, many people doing keto enjoy pumpkin recipes. Keep in mind that the amount of pumpkin puree used is spread out throughout the entire recipe and therefore makes it doable. And don’t make the mistake of using pumpkin pie filling since it’s pre-sweetened and therefore loaded with sugar.
Can you make these low carb pumpkin cupcakes without the streusel topping? Sure you can. Although, I don’t know why you would deprive yourself of the keto streusel topping? Since it’s totally low in carbs and keto-friendly. LOL, just saying.
Is it possible to use less streusel topping on these cupcakes? Of course, you can. Just use half of the ingredients in the streusel recipe. I won’t judge you for this. I promise.
Can you make these pumpkin cupcakes with coconut flour alone? Well, not this recipe but you can use my recipe for Keto Streusel Coconut Flour Coffee Cake, and this way you can enjoy a pumpkin cupcake that is also nut-free.
I am also sharing my favorite Keto Baking tips as well as my go-to baking ingredients and some kitchen utensils that I turn to often when baking keto. So that if you are new to ketogenic baking you will be armed with the advice you need to help you succeed.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Keto Pumpkin Streusel Cupcake Batter
- 2 cups finely milled almond flour
- 1/4 cup of coconut flour
- 1 tablespoons baking powder
- 3 tablespoons cinnamon powder or 3 drops of cinnamon oil
- 1 tablespoon of pumpkin spice
- 1 tablespoon of psyllium husk powder
- 1/4 teaspoon salt
- 1 teaspoon of ground ginger
- 1 cup unsalted butter softened
- 1 3/4 cup granulated sugar substitute
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Keto Streusel Topping
- Pre-heat oven to 350 degrees.
- Line your muffin pans with 20 cupcake liners.
- Streusel topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, salt, cinnamon, and pumpkin spice. To the dry ingredients add the thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. If you choose to add the pecans stir them in at this time. Set aside.
- Make the cupcake batter: In a large mixing bowl, softened butter, sugar substitute until light and fluffy. To this mixture add the eggs one at a time being sure to mix well.
- Next, add the pumpkin puree. Mix until fully incorporated.
- Lastly add the almond flour, coconut flour, baking powder, psyllium husk powder, salt, and spices.
- Add the batter to the cupcake-lined muffin pans.
- Add one tablespoon of streusel topping per cupcake.
- Bake cupcakes for 20-25 minutes or until the crumbs are lightly browned and an inserted toothpick comes out clean.
This recipe can be stored in the refrigerator for up to five days or frozen for three weeks.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 20.7gSaturated Fat: 11.5gCholesterol: 45mgSodium: 6229mgCarbohydrates: 3.5gNet Carbohydrates: 2.4gFiber: 1.1gSugar: 0.7gProtein: 2.5g