Keto Pumpkin Pecan Muffins

I always use my silicone muffin pan without liners, does the 325 temp and bake time still work, or does silicone need adjusting? Really hoping the pecan streusel still gets crispy on top.

Press the streusel down before they go in, just a light tap. I kept getting clean tops with all the pecan crunch stuck to the liner, which defeats the point. Also added half a teaspoon of cardamom to the pumpkin pie spice and the flavor got noticeably more complex, a little floral without tipping into chai. These are solid as written but that’s my version now.

Been stashing batches in the freezer. My son is 16 and won’t touch anything he knows is keto. Thawed one Thursday, streusel still crunched. Gone by Friday.

Does the two tablespoons of coconut flour actually do anything? I left it out on my second batch and the crumb collapsed. Hadn’t eaten a muffin in over a year before these, and now I can’t stop.

4.5 net carbs stopped me mid-scroll. Made a batch Sunday and the crumb is way more tender than most almond flour muffins I’ve made. One thing I’d flag: the 2 tablespoons of coconut flour is a precise call, don’t bump it up. Second batch I went to 3 tablespoons thinking more structure, and the texture turned grainy and dry pretty fast. Back at 2 and these are legitimately good.

Trust the 325. I went up to 350 my first batch (every muffin recipe I own calls for it) and the tops browned while the centers were still raw. Dropped back down and they finally set right. That lower temp is why these have actual muffin texture instead of the dense, dry thing almond flour does at higher heat.

Why isn’t heavy cream in every keto muffin?

Drain your pumpkin puree first. Way less dense.

Swapped the golden monkfruit for brown Swerve in the streusel and that depth in the pecan topping is why I’m on batch three in two weeks.

Six batches in and I finally cracked the streusel: brown Swerve instead of golden monkfruit, and the pecans get almost crunchy-sticky. The muffin itself is solid but that top is the whole reason I keep making these.

Browned the butter for the streusel before cutting it in and the pecans came out almost candied (that toffee smell about knocked me over when I opened the oven). Not going back to the cold butter method.

Fourth batch since fall and I’m not waiting until October to make them again. The streusel keeps pulling me back (I’ve started making extra just for that part). 325 degrees is right for these, don’t push it higher or the tops dry out.

Browned the butter for the streusel instead of cutting it in cold, and the pecan topping went deeply caramelized with an almost toffee richness to it. If your oven runs hot, pull them at 22 minutes because the pecans can tip from perfect to overdone fast. Four stars until I nail the timing on my end, but the direction is right.

Made a batch Saturday morning mostly to use up a can of pumpkin puree I had sitting in the pantry, and my daughter (who has been pretty skeptical about every keto baked thing I’ve attempted) pulled the streusel off the top of her first one and ate it by itself before she even touched the muffin part. That told me more than anything I could say. Only thing I’d note is they run pretty sweet, so I might pull the monkfruit back just slightly next time, but small thing. Good enough that I’m not waiting until fall to make them again.

Toast the pecans for 5 minutes before mixing the streusel. They stay crunchier on day two and the whole topping smells way more like fall when the muffins come out of the oven. First batch I skipped that step and noticed the difference immediately.

My sister is allergic to tree nuts and I want to make these for her this weekend. Can I swap the pecans for pumpkin seeds and still get that crunchy buttery topping, or will it just not work?

absolutely amazing…so love your channel:)

Hi, instead of Pumpkin could I not substitute shredded zucchini? I used to make regular zucchini bread and muffins.
Have them in the freezer and want to use them.

These muffins are hands down the best I have ever made. My whole family enjoys having them in the morning. Thank you for the recipe. It has been a life saver since starting Keto.