13 October 2019

Keto Pumpkin Crumb Muffins

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This is my new very favorite low carb recipe, and that's sorta a big deal because I bake and eat a ton of low carb stuff. Sure, these muffins had a running start because they were pumpkin-flavored, but the texture and flavor are so on point. They actually rise too, which is nice. I made dozens of muffins before getting to the final recipe, so I hope you enjoy it as much as I do. Happy Pumpkin Spice Season! 



1/2 cup canned pumpkin 
1/2 cup ricotta cheese
4 large eggs
1/3 cup brown sugar substitute
1/4 cup liquid pumpkin spice sweetener (I used Skinny Syrups but I know Torani makes one too)
1 tsp vanilla
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
3/4 cup lupin flour

Crumb Topping

3 oz Lolli's Pumpkin Spice Cookie Clusters (Code CKK will get you 10% off) 
***Note: You can substitute this with a mix of nut flour and sweetener, but I highly recommend the Pumpkin Spice cookie cluster...I tried it both ways and it really adds a special pumpkin kick.


1) Pre-heat oven to 350 degrees.

2) Mix together the pumpkin, ricotta, eggs, sweeteners, vanilla, salt, baking powder, baking soda, pumpkin pie spice, cinnamon and lupin flour until smooth.

3) Line a cupcake pan with cupcake liners (I always use parchment since it comes off so nicely).

4) Scoop batter into cupcake liners, roughly 3/4 way full.

5) Gently press Lolli's Pumpkin Spice Cookie Clusters into each muffin.

6) Bake for 28-31 minutes or until done.

7) Allow to cool and enjoy! 

Picture Instructions:

Nutrition Facts:


  1. Can the Lupin flour be substituted for almond or Coconut flour in this recipe? thank you for your help in this matter.

    1. Hi Rosemary! You can substitute them, but it will change the taste and texture quite a bit so I wouldn't recommend it if possible. Lupin and ricotta are really the key ingredients here.


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