Keto Pumpkin Spice Monkey Bread Muffins

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These pumpkin and spice muffins are truly a low-carb breakfast of champions! These Keto Monkey Bread Muffins have built-in portion control and are perfect for reheating straight from the freezer – so they can be ready in weeks or even months!

This concept has been on my list of recipe ideas for over a year, but I’ve never realized it until now.  After trying them, I wish I had made these delicious keto monkey bread muffins sooner!   We wasted so much time when we were all eating that !!!! were being fed?

I LET YOU DOWN, AND I’M SORRY.  Let’s try not to dwell on past mistakes and just be happy that this keto monkey muffin recipe is here and ready to make all your keto breakfast dreams come true?

For example, these keto squash muffins with spicy monkey bread are based on a mozzarella dough inspired by the popular Fat Head pizza dough. I made a few adjustments and then added a hearty packet of pumpkin puree and some typical pumpkin spice to spice things up.

It’s very easy to use, so don’t worry!

To assemble them, I formed balls of dough and rolled them in a cinnamon-sugar mixture, then placed three at a time in a muffin tin.   Next, melt the butter into the extra sweetener mixture and spoon it over each piece.

Finally, I added chopped nuts because I like the texture they bring – but you can leave them out if you like.  Then cook them and try not to eat them all at once (that’s where freezing comes in – it’s for self-preservation, trust me).

Not too sweet, these pumpkin and spice muffins with monkey are perfect with a cup of coffee for breakfast or as a snack.  What I like most about them is that, like real monkey bread, they eat hotter, so they are soft and fluffy.  You can cook and freeze them, then microwave them for 30-40 seconds and they will be soft and delicious, just like coming out of the oven!

To be sure, I tested it several times.  You know, for science.

I love the portability of these keto monkey cups compared to baking in a large bread pan or pie pan because of the built-in portion control and ease of reheating.  That said, you could probably make them the traditional way, like a big monkey bread – but I wonder if the center will bake well before the outside gets too hard – another argument for making them in muffin tins.

If you try it as an excellent keto monkey bread, let us know in the comments what it looks like and how long you baked it, in case others want to try it.

Keto Pumpkin Bread Muffins

  • Author: Mellissa Sevigny
  • Preparation time: 5 minutes
  • Cooking time: 38 minutes
  • Total time: 43 minutes
  • Surrender: 10 cupcakes 1x
  • Category : Keto Breakfast Recipes


These Keto Pumpkin Spice cupcakes have built-in portion control and are perfect for reheating straight from the freezer – so they can be ready in weeks or even months! Low-carb, gluten-free, Atkins compatible.



For the test:

  • 2 cups grated whole milk mozzarella cheese
  • 2 tablespoons oil
  • 3/4 cup superfine blanched almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baker’s yeast
  • 3 tablespoons granulated erythritol sweetener
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 1/4 cup pumpkin puree
  • 2 large eggs

For mounting:

  • 1/2 cup Swerve
  • 2 teaspoons cinnamon
  • a pinch of salt
  • 2 tablespoons oil
  • 2 tablespoons chopped nuts (optional)


For the test:

  1. Preheat the oven to 350 degrees.
  2. Combine almond flour, coconut flour, baking powder, sweetener, cinnamon and nutmeg in a medium bowl and mix well.
  3. Mix the cheese and 2 tablespoons of butter in a large bowl.  Microwave for 2 minutes.  Mix well.
  4. Add the dry ingredients to the melted cheese, along with the eggs and pumpkin puree.
  5. Stir well with a rubber spatula until a paste forms.  Let the dough rest for 5 minutes.
  6. Meanwhile, grease the muffin tin with butter.

For mounting:

  1. Combine the sweetener, cinnamon and a pinch of salt in a small bowl and mix well.
  2. Cut a small piece of dough and roll it into a ball about 3/4 inch in diameter.
  3. Roll the ball in the sweetener mixture and place in a greased muffin tin.
  4. Repeat the process for two more scoops, so you get a total of three scoops per muffin pan.
  5. Fill the ten cups with three covered balls of dough.
  6. Add the butter to the rest of the sweetener-cinnamon mixture and microwave for 30 seconds.
  7. Using a spoon, stir a little of the butter mixture over each cupcake.
  8. Sprinkle with chopped pecans, if desired.
  9. Bake in the middle of the oven for 30-35 minutes or until the dough is golden brown and slightly firm to the touch.
  10. Remove and cool slightly before serving.


Serve warm, they can also be frozen in the microwave for 30 seconds when tasting!

*Carbohydrates = 3 g per muffin


  • Serving size: 1 muffin
  • Calories: 187
  • Fat: 15 gr
  • Carbohydrates: 5g
  • Fiber: 2 г
  • Protein: 9 g

Keywords: monkey bread, pumpkin spice, muffins, keto, breakfast, octopus, gluten free, low carbohydrate, cooking

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