Low Carb Pumpkin Crunch Muffins
Ingredients
Crunch Topping
- 1/2 cup almond flour
- 1/3 cup Keto Brown Sugar
- 1 tbsp ground cinnamon
- 1/4 cup softened butter
- 1/3 cup Purely Elizabeth Keto Granola Clusters
Muffin Batter
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/2 tbsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup keto brown sugar
- 2 tbsp allulose sweetener
- 4 large eggs warmed to room temperature
- 1 cup canned PURE PUMPKIN puree - NOT pie filling
- 1 tsp vanilla extract
Instructions
Crunch Topping
- Mix all ingredients together EXCEPT granola.
- Using a fork, work in the softened butter by stirring and mashing.
- Once incorporated, stir in the keto granola. Set aside.
Muffin Batter
- Preheat oven to 375F.
- Add all ingredients to a large bowl and whisk well.
- Line a muffin tin with liners or grease.
- Fill lined or greased muffin wells 3/4 full with batter.
- Crumble topping over all muffin batter using it all, distributing evenly among cups.
- Bake 20-25 minutes until toothpick tested clean.
- Cool completely before storing in the fridge up to 5 days.
- Can be frozen and thawed on counter for meal prepping.
Notes
Get my favorite almond flour here
Get my favorite coconut flour here
Get a bag of Purely Elizabeth Keto Granola Here
Get some pumpkin spice here
Get some Allulose Sweetener here
Get some Keto Brown Sugar here
Get my favorite coconut oil here