Description
These Paleo Pumpkin Muffins with Cinnamon Streusel are a delightful, gluten-free treat. With their rich pumpkin flavor and a crunchy topping, these muffins make for a perfect breakfast or snack option, easy to prepare and sure to please everyone.
Ingredients
Scale
- 3 large eggs
- 1 cup pumpkin puree
- 3/4 cup maple sugar
- 1/4 cup refined coconut oil, melted and slightly cooled
- 2 teaspoons vanilla extract
- 2 1/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup blanched almond flour
- 1/4 cup maple sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice (optional)
- Pinch sea salt
- 3 tablespoons grass-fed butter or ghee, cold and cubed (or solid refined coconut oil for dairy-free)
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- 2–3 teaspoons almond milk or milk of your choice
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with parchment liners.
- Start by making the streusel. In a bowl, mix almond flour, maple sugar, cinnamon, pumpkin pie spice, and salt. Cut in the cold butter, ghee, or coconut oil until you create moist crumbs. Refrigerate while preparing the muffin batter.
- In another bowl, whisk together the eggs, pumpkin puree, maple sugar, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine the dry ingredients: almond flour, tapioca flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Gently stir the dry mixture into the wet mixture until just combined. The batter should be thick and scoopable, not too stiff.
- Spoon the batter evenly into the muffin cups, filling nearly to the top and leaving space for the streusel topping.
- Generously crumble the streusel over each muffin, pressing some larger crumbs lightly into the batter for adherence.
- Bake the muffins for 22–25 minutes, or until the tops are firm and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool for about 10 minutes in the pan before transferring them to a wire rack for further cooling.
- Once cooled, drizzle the icing over the muffins if desired, and let it set for about 15 minutes before serving.
Notes
These muffins can be stored in an airtight container for up to a week.
For a nut-free option, use a gluten-free all-purpose flour mix instead of almond flour.
Adjust spices to your taste for a stronger or milder flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 192
- Sugar: 7g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg