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How To make Almond Pumkin Muffins with Struesel Topping
1/3 c Margarine (reduced calorie)
1 c Brown sugar
1/3 c Light molasses
2 Egg whites
1 c Pumpkin
1 c Oat bran
1 c Flour
1 tb Pumkin pie spice
1/2 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt (optional)
1/2 c Whole almonds (chopped)
StrUESSEL TOPPING:
1/4 c Sugar
1/2 ts Cinnamon
2 tb Flour
1 tb Margarine
Preheat oven to 350 and spray muffin cups with cooking spray. Cream together magarine, sugar, and molasses. Add egg whites and pumkin. Add dry ingredients and stir until moistened. Add almonds. Fill muffin cups 3/4 full. Combine struessel topping ingredients, cutting in margarine until mixture is crumbly. Sprinkle struessel topping over muffin batter. Bake for 35-40 minutes until wooden pick comes out clean.
How To make Almond Pumkin Muffins with Struesel Topping's Videos
Keto Pumpkin Crumb Cake
Pumpkin Crumb Cake is the ultimate keto fall dessert recipe. Tender low carb cake with pumpkin and spice, and a delicious brown “sugar” crumb topping. The perfect keto coffee cake recipe!
See the full recipe here:
These Muffins Taste Like a Pumpkin Roll
My pumpkin cream cheese muffins are stuffed with a cream cheese filling and topped with my easy (no pastry cutter needed) streusel. They're perfectly spiced and moist--such a fun fall breakfast treat!
Recipe:
Ingredients
Streusel
3 Tablespoons butter melted
½ cup all-purpose flour (63g)
⅓ cup brown sugar tightly packed (75g)
1 Tablespoon sugar
¾ teaspoon ground cinnamon
Cream Cheese Filling
8 ounces cream cheese softened to room temperature (225g)
⅓ cup sugar (65g)
½ teaspoon vanilla extract
Pumpkin Muffins
¾ cup butter softened (165g)
½ cup sugar (100g)
¼ cup brown sugar packed (50g)
2 large eggs lightly beaten (room temperature preferred)
1 cup pumpkin puree (225g)
1 ½ teaspoon vanilla extract
2 Tablespoons milk (30ml)
1 ¼ cup all-purpose flour (150g)
2 teaspoons pumpkin spice
½ teaspoon ground cinnamon
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
Instructions
00:00 Introduction
00:17 Preheat oven to 375F and line a 12 count muffin tin with paper liners.
Cream Cheese Filling
00:21 In a medium-sized bowl, combine cream cheese, granulated sugar and vanilla
01:00 Stir until smooth. Set aside.
Muffins
01:23 In a medium-sized bowl, use an electric mixer to cream together softened butter and sugars until well-creamed.
01:59 Add eggs, one at a time, beating until combined.
02:05 Stir in pumpkin puree and vanilla extract until well combined.
02:26 Add milk and stir. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
02:49 In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
03:17 Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
03:39 Portion about 2 tablespoons of pumpkin muffin batter into the bottom of each muffin liner.
04:48 Drop a heaping tablespoon of cream cheese filling over the pumpkin batter, and then drop more pumpkin muffin batter overtop, taking care to completely cover the cream cheese and filling ¾ of the way full.
Streusel
05:50 Prepare the crumble first by whisking together flour, sugars and cinnamon.
06:24 Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.
06:51 Top with prepared streusel and transfer to oven.
07:12 Bake on 375F for 23-25 minutes or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out with dry pumpkin muffin crumbs.
07:23 Allow to cool and then sprinkle with powdered sugar if desired and enjoy.
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Keto Pumpkin Pie Muffins
Keto Pumpkin Pie Muffins with Crumble Topping
Find over 80 more keto recipes in my e-cookbook!
Printable recipe:
Almond Flour (My favorite brand on Amazon (affiliate link)
Granular Sweetener (My favorite brand on Amazon (affiliate link)
These Keto Pumpkin Pie Muffins are reminiscent of traditional pumpkin pie and topped with a sweet buttery crumble. Kick off Fall with everything pumpkin but without all the Fall carbs that come with it!
NUTRITION
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Fiber: 4g
HEALTHY PUMPKIN MUFFINS | Keto Muffins for fall with Almond Flour |Low Carb, Gluten Free
These Keto Almond Flour Pumpkin Muffins are the most delicious moist pumpkin muffins ever packed with pumpkin spice flavors and topped with a crunchy pecan streusel.
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Chapters:
00:00 - Intro
00:27 - Mixing Wet Ingredients
01:20 - Mixing Dry Ingredients
02:26 - Combining Ingredients
03:34 - Forming Muffins
04:41 - Preparing The Streusel
06:36 - Adding Streusel To The Muffins
07:20 - Baking The Almond Flour Pumpkin Muffins
07:44 - Cooling The Muffins
08:15 - Preparing The Glazing
08:41 - Glazing The Muffins
#ketorecipes #lowcarbrecipes #keto #glutenfree #ketomuffins #almondflourmuffins #pumpkinmuffins
Applesauce Almond Muffins Recipe
Print the recipe for these yummy muffins at odense.com/muffins
Pumpkin Muffins
These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.
RECIPE:
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