Easy Low Carb Pumpkin Coffeecake

Easy Low Carb Pumpkin Coffeecake

Pecan Muffin with Streusel Topping

This is a low carb version of a prize winning pumpkin coffeecake. It's simple and easy to make as a regular coffeecake or coffeecake muffins and it's carb controlled, low fat and low calorie. In fact, it's so good even pumpkin haters really like it.
Because it uses the Cinnamon Swirl Low Carb Bread Mix, there’s so much less “fussing” and digging out all those extra needed ingredients.
It freezes well, also. Not just for harvest time, enjoy this pumpkin coffeecake all year round.



  • 1 Package Cinnamon Swirl Low Carb Bread Mix
  • 3 Large or extra large eggs
  • 1/2 cup pumpkin (like Libby’s pure pumpkin)
  • 1/4 cup sour cream
  • 1/2 cup water
  • 1 teaspoon pumpkin pie spice (or see alternative)
  • ............................................................
  • Ingredients for Topping
  • Inner bag #2 from mix
  • 1/4 cup pecan pieces, chopped small (or walnuts)


  • 2 tablespoons melted unsalted butter


Preheat oven to 350°.

For Coffeecake, coat an 8” or 9” square baking pan with non stick cooking spray.

In bowl, add inner bag #1 and all above ingredients except the butter. Stir with spoon until well mixed. Batter will be very thick. Spread half of batter in pan.
Sprinkle half (about 3 tablespoons) of bag #2 topping/nuts over batter. Spoon remainder of batter on top of nut topping. Sprinkle butter over batter and finish sprinkling remainder of nut topping over batter.

Bake for 25 minutes until top is light golden brown. Remove to rack to cool for 15-20 minutes. Cut into 9 servings, 5 net carbs per serving. Serve with whipped cream, if desired. Keeps well in fridge for 2 days, freeze tightly in freezer bags for up to 2 months.
For Coffeecake Muffins:

Prepare batter, follow the above recipe and whip 2 additional egg whites till peaks form. Fold egg whites into basic batter, just until blended in. Have 9 cupcake tins or foil baking cups ready. Coat tins with non-stick cooking spray. As with the coffeecake, place half the batter into the cupcake tins, sprinkle half the nut topping over the batter and repeat with remainder of batter, topping with butter and the rest of the nut topping. Bake at 350° for 18-20 minutes.

No Pumpkin Pie Spice in the pantry?
Try these great alternate blends:

Pumpkin Spice Blends:

Makes up 3 teaspoons of spice blend:

1¾ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves


Use 1 teaspoon cinnamon and
¼ teaspoon ginger in this recipe.
Low Fat/Low Calorie Version:

Use light or fat free sour cream in place of regular. Use Egg Beater™ type egg white substitute in place of whole eggs. Omit butter.

For coconut version:

Add ¼ cup of unsweetened coconut flakes and/or 1 teaspoon coconut flavoring.

For maple walnut version:

Use small walnut pieces in place of pecans and add 1 teaspoon maple flavoring to batter.
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