5.0 from 6 votes
Get the Recipe: Paleo Pumpkin Muffins
These Paleo pumpkin muffins are soft, moist and warmly spiced. They are bursting with pumpkin flavor. The streusel topping is crumbly and sweet. These grain free muffins are perfect for fall!
Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 12 muffins
Calories: 326 kcal
Course:
Breakfast , Snacks
Cuisine:
American
Ingredients
Pumpkin Muffins
- 2 cups almond flour
- ½ cup tapioca flour or arrowroot powder
- 3 tbsp coconut flour
- ⅓ cup coconut sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp pumpkin pie spice
- 3 tbsp dairy free milk
- 3 eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- ½ cup melted coconut oil
Streusel Topping
- ⅔ cup almond flour
- ¼ cup coconut sugar
- 1 tsp cinnamon
- ¼ cup cold butter or cold coconut oil
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners.
- Prepare the crumb topping first. Chop butter into small cubes. Combine all ingredients in a mixing bowl. I like to use my hands to break up the butter. Or, use a fork or pastry cutter. Once crumbly, place in fridge.
- In a large mixing bowl or stand mixer, combine almond, coconut and tapioca flours. Stir to combine.
- Next, add all remaining muffin ingredients and stir until combined.
- Using a cookie scoop or ice cream scoop, add muffin batter into muffin liners. Next, top each muffin with a tablespoon of crumble topping.
- Bake for 21 to 22 minutes or until a toothpick inserted comes out clean. Then, allow to cool 10 minutes in the muffin pan. Transfer to a cooling rack to cool.
- If desired, drizzle a little melted coconut butter on top!
Cup of Yum
Notes
- I do not recommend any flour substitutions, other than arrowroot powder for the tapioca flour.
- Use pumpkin purée, not pumpkin pie filling.
- If you do not have pumpkin pie spice, replace with cinnamon and a pinch of nutmeg.
- The streusel topping is highly recommended, but optional. If desired, mix in walnuts or chocolate chips to the batter.
- If you do not tolerate butter, replace cold coconut oil.
- The streusel topping is meant to be crumbly.
- Bake until a toothpick inserted comes out clean.
- Store muffins in an airtight container at room temperature for up to 4 days.
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
51mg
(17%)
Sodium
159mg
(7%)
Potassium
68mg
(2%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3371IU
(67%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 326
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 159mg | 7% |
| Potassium | 68mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3371IU | 67% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.