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Keto Pumpkin Pie Egg Loaf Muffins

Welcome autumn with these Keto Pumpkin Pie Egg Loaf Muffins! They taste just like pumpkin pie and are delicious with a cinnamon streusel topping!

Welcome autumn with these Keto Pumpkin Pie Egg Loaf Muffins! They taste just like pumpkin pie and are delicious with a cinnamon streusel topping!

Go ahead and call me basic, but I start thinking about pumpkin spice everything in the middle of August. I don’t care. I’m over the sweltering desert heat and I’m totally ready for the coziness of fall. (Yes, I know it’s wishful thinking since I live in Arizona and fall doesn’t come until late November.)

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Welcome autumn with these Keto Pumpkin Pie Egg Loaf Muffins! They taste just like pumpkin pie and are delicious with a cinnamon streusel topping!

The inspiration for these Pumpkin Pie Egg Loaf Muffins came from the Cinnamon Streusel Egg Loaf Muffins I created last year during the holidays. Those are so yummy and I make them fairly frequently. Adding pumpkin to the mix seemed like the next logical step. It did change the cooking time a bit to make it longer, but that’s cool! The funny thing about developing recipes is that there’s a period of trial and error, to make sure it works out every time.

Welcome autumn with these Keto Pumpkin Pie Egg Loaf Muffins! They taste just like pumpkin pie and are delicious with a cinnamon streusel topping!

Don’t be confused by the fact that these have muffins in the title. They are nothing like traditional muffins, they are muffins in shape only. The texture is more custard (like a pumpkin pie) than like a traditional muffin. But they are good….so good!

Welcome autumn with these Keto Pumpkin Pie Egg Loaf Muffins! They taste just like pumpkin pie and are delicious with a cinnamon streusel topping!

The only supplies you will need is a blender or high-speed mixer and muffin tins. I prefer these silicon muffin cups that I put on top of a baking sheet. I don’t have to grease them and the baked goods just slide right out.

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Keto Pumpkin Pie Egg Loaf Muffins

Keto Pumpkin Pie Egg Loaf Muffins

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Ingredients

For the Pumpkin Pie Egg Loaf Muffins

  • 4 large eggs
  • 4 tablespoons butter
  • 4 ounces cream cheese
  • 1/2 cup pumpkin purée
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons KetoseSweet+ (or equvialent of preferred sweetener)

For the Streusel

Instructions

  1. Heat oven to 350F.
  2. In a blender, add all the ingredients for the Pumpkin Pie Egg Loaf Muffins and blend until well mixed.
  3. Pour batter into 12 silicone muffin cups and bake for 12 minutes in the oven.
  4. In a separate bowl, mix together the dry ingredients for the streusel.
  5. Add in butter and blend with fingertips until the streusel is chunky.
  6. After muffins have baked for 12 minutes, remove from oven and sprinkle streusel over the muffins.
  7. Return to the oven and bake for another 12 minutes.
  8. Let cool in muffin cups.
  9. Can be eaten warm or cold.
  10. Store in airtight container in refrigerator.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 87mgSodium: 100mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Welcome autumn with these Keto Pumpkin Pie Egg Loaf Muffins! They taste just like pumpkin pie and are delicious with a cinnamon streusel topping!

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Angela

Tuesday 5th of November 2019

They look great but how do I sub the sweeteners I have for the ketosesweet I have allulose, monk fruit, stevia, Erythritol,pyure, Splenda naturals but I don’t know the conversion from your sweetener please help

jessa

Saturday 9th of November 2019

Ketosesweet is slightly less sweet than erythritol sweeteners... I would start with 2 or 2 1/2 tablespoons.

GiGi Eats

Wednesday 21st of August 2019

THIS. POST. MAKES. ME. SO. HAPPY!!!!!!!!!!! I loveeeeeeeee this time of year. Not because it's INSANELY HOT and because the END OF SUMMER is "magical"... No, I absolutely HATE summer actually... But I LOVE this time of year because talks of FALL are commencing... AND FALL IS MY FAVORITE SEASON ever!!! AND THEN THE HOLIDAYSSSSSS COME and hot damn am I OBSESSED with the holidays!!!!! THANK YOU for getting me exciteddddd, Jessa!

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