These Keto Pumpkin Spice Monkey Bread Muffins are truly the low carb breakfast of champions! Easy and fun to make, these keto monkey bread muffins have built in portion control and reheat perfectly straight from the freezer – so they can be made weeks or even months ahead!
I’ve had this concept in my “recipe ideas” list for over a year, but never got around to making them until now. After trying them, man am I sorry that I didn’t make these delicious keto monkey bread muffins sooner! So much time wasted when we all could have been eating these!!!! ?
I’VE FAILED YOU AND I APOLOGIZE. Let’s try not to dwell on past mistakes though, and just be glad that this keto monkey bread muffin recipe is here now and ready to make all of your keto breakfast dreams come true. ?
Ok so the base of these keto pumpkin spice monkey bread muffins is the mozzarella dough based on the popular “Fat Head” pizza dough. I made a few tweaks to it, and then added solid pack pumpkin puree and some typical pumpkin spices to dress it up a little.
It’s super easy to work with so don’t be intimidated!
To assemble, I formed the dough into balls and rolled them in a cinnamon and sweetener mixture, then placed them in a muffin tin, three at a time. Then melted some butter into the extra sweetener mix and spooned that over the top of each one.
Finally, I threw some chopped pecans on there because I love the texture that it adds – but you can omit them if you choose. Then bake them and try not to eat them all in one sitting (this is where the freezing comes in – it’s for self preservation purposes, trust me on this one.)
Not overly sweet, these keto pumpkin spice monkey bread muffins go perfectly with a cup of coffee for breakfast or a snack. My favorite thing about them is that like “real” monkey bread, they are best eaten warm so they are pillowy and soft. You can bake these and freeze them, then pop them in the microwave for 30-40 seconds and they will be springy and fragrant – exactly like they came out of the oven!
Just to be sure, I tested it multiple times. You know, for science.
I like the portability of these keto monkey bread muffins as opposed to making it in one large bundt or cake pan because of the built in portion control and ease of reheating. That being said you could likely make these in the traditional way as one big monkey bread – but I wonder if the center will bake properly before the outsides get too hard – another argument for making them in muffin form.
If you do try it as a large keto monkey bread please let us know in the comments how it goes, and how long you baked it to cook through in case others want to try it.
Keto Pumpkin Spice Monkey Bread Muffins
- Total Time: 43 minutes
- Yield: 10 muffins 1x
These Keto Pumpkin Spice Monkey Bread Muffins have built in portion control and reheat perfectly straight from the freezer – so they can be made weeks or even months ahead! Low carb, gluten free, atkins friendly.
For the dough:
- 2 cups shredded whole milk mozzarella cheese
- 2 tablespoons butter
- 3/4 cup superfine blanched almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 3 tablespoons granulated erythritol sweetener
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 tsp allspice
- 1/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup swerve
- 2 teaspoons cinnamon
- Pinch of salt
- 2 tablespoons butter
- 2 tablespoons chopped pecans (optional)
For the dough:
- Preheat the oven to 350 degrees.
- Combine the almond flour, coconut flour, baking powder, sweetener, cinnamon, and nutmeg in a medium sized bowl and mix well.
- Combine the cheese and 2 tablespoons of butter in a large bowl. Microwave for 2 minutes. Stir well to combine.
- Add the dry ingredients to the melted cheese, along with the eggs and pumpkin puree.
- Stir well with a rubber spatula until a dough forms. Let the dough sit for 5 minutes.
- Meanwhile grease a muffin tin with butter.
- Combine the sweetener, cinnamon and pinch of salt in a small bowl and mix well.
- Pinch off a small piece of dough and roll it into a ball about 3/4 inch in diameter.
- Roll the ball in the sweetener mixture and place it in a greased muffin cup.
- Repeat with two more balls for a total of three balls per muffin cup.
- Fill all ten cups with three coated dough balls each.
- Add the butter to the remaining sweetener and cinnamon mixture and microwave for 30 seconds.
- Stir and spoon a little of the butter mixture over each muffin.
- Top with chopped pecans if using.
- Bake in the center of the oven for 30-35 minutes, or until golden brown and slightly firm to the touch.
- Remove and cool slightly before serving warm.
Best served warm, these can be frozen and microwaved for 30 seconds when ready to eat!
*Net carbs = 3g per muffin
- Prep Time: 5 minutes
- Cook Time: 38 minutes
- Category: keto breakfast recipes
- Serving Size: 1 muffin
- Calories: 187
- Fat: 15g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g
Keywords: monkey bread, pumpkin spice, muffins, keto, breakfast, atkins, gluten free, low carb, baking
OMG, these are good! I made 24 mini muffins by making smaller balls. Baked them for 20 minutes and they came out great.
I will definitely need to make these again, but will need to get these into the oven before I eat them all!
Mellissa Sevigny says
So happy you enjoyed these Marilyn – thanks for taking the time to rate and comment!
Delicious muffins!!!! I have a feeling I’ll be making these throughout the fall and winter. They’re so comforting.
Mellissa Sevigny says
Thanks for taking the time to rate and comment – so happy that these worked well for you!
I’ve made two batches of these and they’re still pretty bland and I can’t get that cheese to really melt it’s still so stick! Would it maybe work to use cream cheese instead??
Juliana Bertoldi Farrell says
Is there a reason we cant or don’t use yeast? To me the texture is like cream if wheat which i love but not in a bun. Also can you use just coconut flour?
These are super delicious! I make them and then freeze them. Take one out, pop it in the microwave for 45 seconds and have one with my keto frappuccino for breakfast everyday! Thanks for the recipe Melissa! I only bake them for 30 minutes. 35 minutes was too over baked.
Louanna Marshall says
I would like to make this, but am allergic to pumpkins. What can I use in place of ?
These were so delicious and easy to make! I’m a little concerned they were under baked though. I’ve noticed most of my keto bakes always come out looking underdone. I’ve read that this is normal. Is this true? I left the muffins in for 35 and didn’t want to keep them in longer for fear I would over bake them. Most of the toothpicks I inserted in the muffins came out 100% clean, so I assumed they were done. Thanks for the awesome recipe!
For the 1/2 cup Swerve, would this be granulated or powdered? Thanks!
Kayla Mcintyre says
I really want to make these but I only use almond flour how can I make them? How much almond flour can I use?
Hi I’m not really into coconut flour how much more almond flour would I need? Thanks
Just made these tonight! So good!
So excited to go home and try these tonight!
Ashley M. says
This looks wonderful! I was wondering if there is a substitute for the cheese? My boyfriend has a dairy allergy :/
Where have these been all of my keto life !
I love all things pumpkin so I had a hard time deciding on a favorite. I think my final decision is the Keto Pumpkin Cheesecake Cookies https://www.ibreatheimhungry.com/keto-pumpkin-cheesecake-cookies-low-carb/
Angelina Martinez says
Love this recipe tastes delish!!
Esther A says
Wonderful! I used to love the old style Monkey bread! Thanks for your recipe.
These are great! I was very concerned about the dough, but the muffins baked up just right. I added a pat of cream cheese between the dough and it gave these muffin bites a creamy center.
Loving your recipes! Thank you.
These are amazing, just pulled them out of the oven…they look beautiful, just like the real thing! Now after eating one, I’m still sold on these. The texture is a bit different, maybe from the coconut flour? They are very filling, I am completely full and satisfied after eating one. Not too sweet which I really like. Thanks so much!
I made these last night!! So good!! I made your keto icing to accompany them…absolutely delicious! I’ve been keto for 2 years now. I was getting bored with my usual go-tos…these are welcome addition. It took a little bit longer than 5 mins in prep time but I’m sure that will speed up with practice. (Your pumpkin cheesecake recipe is a staple in or dessert treats as well!) thanks for all your recipes!!
Yum! Heading to the kitchen right now!
Dita MacDonald says
These monkey bread muffins look great. I am going to bake them this week. Thanks always for all your hard work in giving us these wonderful recipes.
Can these be made in a single liked baked French toast?
Hi, if I don’t have coconut flour on hand, how can i adjust the recipe? I’m new to keto. Thank you for sharing such amazing recipes.
Tamera Alexander says
These are AMAZING!!!! I made them the day you posted the recipe and I’m about to make them again today. So good!
Trying these tonight!!!!♥️
Julie Mecke says
I love your recipes. Made these yesterday and froze them. Popped one in the microwave this morning. Perfect!!! Thank you for making low carb/ Keto doable.
I’m new to Keto. I’ve been doing research and trying new recipes. This looks delicious! What I’m having a hard time with is almond flour. While I am impartial to it, my husband has an allergy to tree nuts. Any suggestions as to a substitute since so many recipes call for it?
You might try Tigernut Flour. Despite the name, it’s from a root, not a nut. It is slightly sweet, so best used in sweet dishes or dishes with strong flavors. Let us know if you use it in this recipe, and how it turns out.
Made these today and they turned out great! I was a little concerned with the dough at first but it all ended up coming together :) Thanks for a delicious keto treat!!
These look delicious! If I wanted to take monkey bread that I can eat to a party could I use this recipe in a regular bundt pan like regular monkey bread? How do you think that would turn out and do you think I would need to increase the ingredients or make any adjustments?
Thanks for the recipe! I bet my toddlers will love these. <3