Keto Pumpkin Streusel Cupcakes

My recipe for keto pumpkin streusel cupcakes is sure to be your cupcake of choice all pumpkin season long. It's moist, tender, and packed with fall flavors.

As far as I am concerned, you just can't have too many low-carb pumpkin treats during pumpkin season.

If you're both a fan of pumpkin and coffee cake, then these low-carb pumpkin streusel cupcakes are for you.

Be sure to also check out our keto pumpkin recipes and our collection of keto coffee cakes for more delicious options!

These keto-friendly pumpkin streusel muffins feature the best of pumpkin flavor 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. Winning!

Having a keto cupcake is an automatic way to ensure portion control. This makes these a smart choice while counting your keto macros.

Moreover, these pumpkin cupcakes are low-carb, gluten-free, grain-free, sugar-free, and keto-friendly. I mean, what's not to love?

Low-Carb Pumpkin Streusel Cupcakes

One bite of these cupcakes, and you will have to agree that eating this way can be a delicious breeze.

I am a firm believer that with the right keto-friendly 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 pumpkin streusel muffins 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.

Ingredients Needed

Keto Pumpkin Streusel Cupcake Batter

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The following are the ingredients needed to make this recipe. Note the full printable recipe card is at the bottom of the page. 

• Finely milled almond flour
• Coconut flour
• Baking powder
• Cinnamon powder
• Pumpkin spice
• Psyllium husk powder
• Salt
• Ground ginger
• Unsalted butter softened
• Granulated sugar substitute
• Large eggs, room temperature
• Vanilla extract
• Pumpkin puree

Keto Streusel Topping

• Almond flour (I used finely milled)
• Coconut flour
• Granulated sugar substitute 
• Cold butter sliced thinly
• Cinnamon powder
• Pumpkin spice
• Salt
• Finely chopped pecans (optional)

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 meals. 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.  

My recipe for keto pumpkin cupcakes features a streusel topping because this girl thinks the best part about a coffee cake is the yummy streusel crumb. Who's with me on this? 

How To Make These Pumpkin Streusel Cupcakes

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 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!

Sugar-Substitute Options

I have a few sugar substitutes for you to choose from when it comes to these low-carb pumpkin muffins.

Hands down, my favorite sweetener of choice is Lakanto Monk Fruit. I truly love both the flavor and texture it has and the fact that it measures 1:1 for sugar, which makes it a breeze when converting recipes into keto-friendly options.

This brand combines monk fruit and erythritol for a great blend.

In case you don't know, Lakanto gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose.

That's why it's a great all-natural sugar substitute and has zero calories and a zero glycemic index.

I'm also partial to the brand Swerve, which is also an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.

Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. What's more, it also has a 0% impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure for this cranberry coffee cake. But if using Pyure, you will want to use half the amount called for in this recipe since it's a much sweeter option.

Lastly, if you can't easily find a more natural sugar substitute, you can also use Splenda with great success. Keep in mind that the Splenda to use is one that has a bulking agent.

It's the one that comes in larger bags. I don't recommend Splenda Bake because it's actually a half-sugar and half-sucralose product and will be too high in carbs to be considered keto-friendly.

Frequently Asked Questions

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? Yes, in fact, many people who are 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. However, 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.

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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 if you are new to ketogenic baking, you will be armed with the advice you need to succeed. 

I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It's what keeps this girl encouraged to keep sharing and perfecting her recipes.

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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